Boiled Angels

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 12 days ago
Not a recipe: No

Ingredients (6)

14 lb. of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1 grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
4 lb. of brown sugar ↝ Sugars, brown [Sweets]
fresh eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Mix bread-crumbs, suet, currants, grated nutmeg, and brown sugar well together.
Moisten the mixture with fresh eggs.
Put the mixture in cups.
Boil for 4 or 5 hours.
If cooked and left in the cups, they will keep good a fortnight, and warm up on short notice.

Original Text

"Boiled Angels." (Helston. 1881.)
(“New College Puddings,” from Angel Inn, Helston.)
14 lb. of bread-crumbs to 1 lb. of suet, 1 lb. of currants, 1 grated nutmeg, 4 lb. of brown sugar, mixed well together and moistened with fresh eggs; put in cups, and boil 4 or 5 hours. If cooked and left in the cups, they will keep good a fortnight, and warm up on short notice.

Notes

—