BOILED RHUBARB 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 (6)
for suet-crust
for serving
Instructions (5)
  1. Make a suet-crust with 3/4 lb. of flour, by recipe No. 1215, and line a buttered basin with it.
  2. Wash and wipe the rhubarb, and, if old, string it—that is to say, pare off the outside skin.
  3. Cut it into inch lengths, fill the basin with it, put in the sugar, and cover with crust.
  4. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 to 2-1/2 hours.
  5. Turn it out of the basin, and serve with a jug of cream and sifted sugar.
Original Text
BOILED RHUBARB PUDDING. 1338. INGREDIENTS.—4 or 5 sticks of fine rhubarb, 1/4 lb. of moist sugar, 3/4 lb. of suet-crust No. 1215. Mode.—Make a suet-crust with 3/4 lb. of flour, by recipe No. 1215, and line a buttered basin with it. Wash and wipe the rhubarb, and, if old, string it—that is to say, pare off the outside skin. Cut it into inch lengths, fill the basin with it, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 to 2-1/2 hours. Turn it out of the basin, and serve with a jug of cream and sifted sugar. Time.—2 to 2-1/2 hours. Average cost, 7d. Sufficient for 6 or 7 persons. Seasonable in spring.
Notes
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