Podagra Pudding

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 11 days ago
Not a recipe: No

Ingredients (12)

1/2 lb. each of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
the peel and juice of 1 lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a curl of candied lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a small pot of orange marmalade or of apricot jam ↝ Marmalade, orange [Sweets]
a small pot of orange marmalade or of apricot jam ↝ Jams and preserves, apricot [Sweets]

For Sauce

1/4 lb. fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
6 bitter almonds blanched and pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1 large tablespoonful of brandy ↝ Brandy [Liquor and cocktails]

Instructions (2)

Mix all well together and boil in a mould 4 hours.

For Sauce

Beat all to a cream near the fire.

Original Text

Podagra Pudding. (R. M. Beverley.)
½ lb. each of suet, of bread-crumbs, and of sugar; the peel and juice of 1 lemon; half a curl of candied lemon peel; 4 eggs; a small pot of orange marmalade or of apricot jam.
Mix all well together and boil in a mould 4 hours.
For Sauce: ¼ lb. fresh butter, 2 ozs. sugar, 6 bitter almonds blanched and pounded, and 1 large tablespoonful of brandy.
Beat all to a cream near the fire.

Notes

—