Currant 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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
ten ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
five of moist sugar ↝ Sugar, NFS [Sugars and honey]
a little grated ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sliced lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one white only ↝ Egg, white only, raw [Eggs and omelets]
three tea-spoonfuls of yest
a piece of red-hot charcoal, of the size of a walnut
a little flour from the dredger ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Put the flour with the sugar on one side of the basin, and the currants on the other.
Melt a quarter of a pound of butter in half a pint of milk; let it stand till lukewarm; then add two yolks of eggs and one white only, well beaten, and three tea-spoonfuls of yest.
To prevent bitterness, put a piece of red-hot charcoal, of the size of a walnut, into the milk; strain it through a sieve, and pour it over the currants, leaving the flour and the sugar on the other side of the basin.
Throw a little flour from the dredger over the milk; then cover it up, and leave it at the fire-side for half an hour to rise.
Then mix the whole together with a spoon; put it into the mould, and leave it again by the fire to rise for another half hour.

Original Text

Currant Pudding.

Take one pound of flour, ten ounces of currants, five of moist sugar, a little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with the sugar on one side of the basin, and the currants on the other. Melt a quarter of a pound of butter in half a pint of milk; let it stand till lukewarm; then add two yolks of eggs and one white only, well beaten, and three tea-spoonfuls of yest. To prevent bitterness, put a piece of red-hot charcoal, of the size of a walnut, into the milk; strain it through a sieve, and pour it over the currants, leaving the flour and the sugar on the other side of the basin. Throw a little flour from the dredger over the milk; then cover it up, and leave it at the fire-side for half an hour to rise. Then mix the whole together with a spoon; put it into the mould, and leave it again by the fire to rise for another half hour.

Notes

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