Amber Pudding. (Lady Holland.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
a pot of orange or apricot jam ↝ Orange, raw [Citrus fruits]
a little spice ↝ Spices, paprika [Spices and Herbs]
a little lemon peel grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For sauce

Cream Sauce, see Sweet Sauces ↝ Cream sauce, for use with vegetables [Not included in a food category]

Instructions (2)

Steam it slowly 9 hours.
If not wanted so rich, omit the jam.

Original Text

Amber Pudding. (Lady Holland.)
½ lb. of flour, ½ lb. of suet, ½ lb. of sugar, a pot of orange or
apricot jam, a little spice, a little lemon peel grated, a little
candied peel, 4 eggs. Steam it slowly 9 hours. (If not wanted
so rich, omit the jam.)
For sauce, use Cream Sauce, see Sweet Sauces.

Notes

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