Hamburg 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 (10)

1/2 lb. of fresh suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 lb bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/4 lb. pounded white sugar ↝ Sugar, NFS [Sugars and honey]
the juice of a lemon and its peel grated ↝ Lemon juice, raw [Fruits and Fruit Juices]
the juice of a lemon and its peel grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
some chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pot of orange marmalade ↝ Marmalade, orange [Sweets]

For Sauce

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

Instructions (2)

Mix all well together in a basin, and boil it in a mould 3 hours.
If you like it sweeter you may use 6 ozs. each of suet, crumbs, and sugar with the other ingredients, then boil for 4 hours, and add the whites of the eggs beaten alone at the last.

Original Text

Hamburg Pudding. (Mrs. Thornton of Turvey.)
½ lb. of fresh suet, 1 lb. bread-crumbs, ¼ lb. pounded white sugar, the juice of a lemon and its peel grated, some chopped candied peel, 4 eggs, and a pot of orange marmalade.
Mix all well together in a basin, and boil it in a mould 3 hours.
If you like it sweeter you may use 6 ozs. each of suet, crumbs, and sugar with the other ingredients, then boil for 4 hours, and add the whites of the eggs beaten alone at the last.
For Sauce, you may use Cream Sauce, but German Sauce (see, for both, Sweet Sauces) suits Hamburg pudding better.

Notes

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