Grateful Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a pound of white bread grated ↝ Bread, white [Yeast breads]
eight eggs, but half the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a pound of raisins stoned ↝ Raisins [Dried fruits]
a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a little beaten ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]

Instructions (6)

Beat the eggs, using only half the whites.
Mix the beaten eggs with the new milk.
Stir in the grated bread and flour.
Add the stoned raisins, currants, sugar, and beaten ginger.
Mix all ingredients well together.
Either bake or boil the pudding.

Original Text

To make a Grateful Pudding.
TAKE a pound of fine flour and a pound of white bread grated,
take eight eggs, but half the whites, beat them up, and mix
with them a pint of new milk, then stir in the bread and flour, a
pound of raisins stoned, a pound of currants, half a pound of
sugar, a little beaten ginger; mix all well together, and either
bake or boil it. It will take three quarters of an hour's baking.
Pour cream in instead of milk, if you have it. It will be an ad-
dition to the pudding.

Notes

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