BROWN-BREAD PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 6.0 – 7.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

3/4 lb. of brown-bread crumbs
1/2 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1/2 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/4 lb. of moist sugar ↝ Sugar, NFS [Sugars and honey]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 tablespoonfuls of brandy ↝ Brandy [Liquor and cocktails]
2 tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
grated nutmeg to taste ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (8)

Grate 3/4 lb. of crumbs from a stale brown loaf.
Add to these the currants and suet, and be particular that the latter is finely chopped.
Put in the remaining ingredients.
Beat the pudding well for a few minutes.
Put it into a buttered basin or mould.
Tie it down tightly.
Boil for nearly 4 hours.
Send sweet sauce to table with it.

Original Text

BROWN-BREAD PUDDING.

1253. INGREDIENTS.—3/4 lb. of brown-bread crumbs, 1/2 lb. of currants, 1/2 lb. of suet, 1/4 lb. of moist sugar, 4 eggs, 2 tablespoonfuls of brandy, 2 tablespoonfuls of cream, grated nutmeg to taste.

Mode.—Grate 3/4 lb. of crumbs from a stale brown loaf; add to these the currants and suet, and be particular that the latter is finely chopped. Put in the remaining ingredients; beat the pudding well for a few minutes; put it into a buttered basin or mould; tie it down tightly, and boil for nearly 4 hours. Send sweet sauce to table with it.

Time.—Nearly 4 hours. Average cost, 1s. 6d.

Sufficient for 6 or 7 persons.

Seasonable at any time; but more suitable for a winter pudding.

Notes

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