Jug 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: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Beat the whites and yolks of three eggs.
  2. Strain the eggs through a sieve.
  3. Add gradually a quarter of a pint of milk.
  4. Rub two ounces of moist sugar and as much grated nutmeg as would cover a sixpence in a mortar.
  5. Put in four ounces of flour, and beat it into a smooth batter by degrees.
  6. Stir in seven ounces of suet and three ounces of bread crumb.
  7. Mix all together half an hour before you put it into the pot.
  8. Boil it three hours.
Original Text
Jug Pudding. Beat the whites and yolks of three eggs; strain through a sieve; add gradually a quarter of a pint of milk; rub in a mortar two ounces of moist sugar and as much grated nutmeg as would cover a sixpence; then put in four ounces of flour, and beat it into a smooth batter by degrees; stir in seven ounces of suet and three ounces of bread crumb; mix all together half an hour before you put it into the pot. Boil it three hours.
Notes
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