College Puddings

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
7.0 – 8.0 puddings
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Put the bread crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed.
  2. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces.
  3. Fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown.
  4. Drain them on a piece of blotting-paper before the fire; dish, and serve with wine sauce.
Original Text
COLLEGE PUDDINGS. 1263. INGREDIENTS.—1 pint of bread crumbs, 6 oz. of finely-chopped suet, 1/4 lb. of currants, a few thin slices of candied peel, 3 oz. of sugar, 1/4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy. Mode.—Put the bread crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces; fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown; drain them on a piece of blotting-paper before the fire; dish, and serve with wine sauce. Time.—15 to 20 minutes. Average cost, 1s. Sufficient for 7 or 8 puddings. Seasonable at any time.
Notes
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