Herodotus Pudding

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 (9)

1/2 lb. beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/4 lb. bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/4 oz. allspice ↝ Spices, allspice, ground [Spices and Herbs]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the finely grated rind of 1/2 a lemon ↝ Lemon, raw [Citrus fruits]
a glass of sherry
5 figs chopped very fine ↝ Figs, raw [Fruits and Fruit Juices]

Sauce suggestion

German Sauce
Wine Sauce, No. 1 ↝ Wine, rice [Wine]

Instructions (2)

Beat all well together in a mortar till quite smooth.
Put it into a mould and boil 61/2 or 7 hours.

Original Text

Herodotus Pudding. (Mrs. Coningham.)
½ lb. beef suet, ¼ lb. bread-crumbs, ¼ oz. allspice, 1 egg, the finely grated rind of ½ a lemon, a glass of sherry, and 5 figs chopped very fine.
Beat all well together in a mortar till quite smooth; put it into a mould and boil 6½ or 7 hours. 
Hand German Sauce in a boat with it, or Wine Sauce, No. 1 (see Sweet Sauces).

Notes

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