Hunter’s Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 240 min Total: 240 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

One pound of raisins ↝ Raisins [Dried fruits]
one pound of suet, chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
four spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four of sugar ↝ Sugar, NFS [Sugars and honey]
four of good milk ↝ Milk, NFS [Milk, reduced fat]
four eggs, whites and all ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two spoonfuls of brandy or sack ↝ Brandy [Liquor and cocktails]
two spoonfuls of brandy or sack
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (4)

Combine raisins, suet, flour, sugar, milk, eggs, brandy or sack, and nutmeg.
Mix well.
Place in a pudding bag with ample room, as it swells significantly during boiling.
Boil for four hours.

Original Text

Hunter’s Pudding.

One pound of raisins, one pound of suet, chopped fine, four spoonfuls of flour, four of sugar, four of good milk, and four eggs, whites and all, two spoonfuls of brandy or sack, and some grated nutmeg. It must boil four hours complete, and should have good room in the bag, as it swells much in the boiling.

Notes

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