Ginger Pudding. No. 3.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 240 min Total: 240 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1 lb. chopped beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. treacle
4 whole eggs mixed in 1/2 pt. milk ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 pt. milk ↝ Milk, NFS [Milk, reduced fat]
oz. ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]

Instructions (3)

Mix all ingredients well together.
Put in well-greased mould.
Steam for 4 hours.

Original Text

Ginger Pudding. No. 3. (Mrs. Emslie's. 1896.)
1 lb. chopped beef suet, ½ lb. bread-crumbs, ½ lb. flour, ¼ lb. treacle, 4 whole eggs mixed in ½ pt. milk, oz. ground ginger; all well mixed together, put in well-greased mould and steamed for 4 hours.

Notes

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