Sir Watkin Williams Wynn's 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 (7)

4 lb. of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 lb. of beef suet chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of pounded loaf sugar ↝ Sugar, NFS [Sugars and honey]
the juice of 2 lemons ↝ Lemon, raw [Citrus fruits]
and their rind grated ↝ Lemon, raw [Citrus fruits]
4 eggs, beating the whites to a stiff froth alone, and adding them at the last. ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Serving suggestion

Wine Sauce or German Sauce ↝ Wine, rice [Wine]

Instructions (3)

Mix all well
Steam 4 hours
Serve Wine Sauce or German Sauce in a boat with it

Original Text

Sir Watkin Williams Wynn's Pudding.
4 lb. of bread-crumbs, ½ lb. of beef suet chopped fine, ½ lb. of
pounded loaf sugar, the juice of 2 lemons, and their rind grated,
4 eggs, beating the whites to a stiff froth alone, and adding them
at the last. Mix all well; steam 4 hours. Serve Wine Sauce
or German Sauce in a boat with it (see Sweet Sauces).

Notes

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