College Pudding. No. 4.

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 (10)

A quarter of a pound of grated bread ↝ Bread, vegetable [Yeast breads]
the same quantity of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
the same of suet shred fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a small quantity of sugar ↝ Sugar, NFS [Sugars and honey]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for frying

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

to serve with

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
wine ↝ Wine, rice [Wine]

Instructions (4)

mix all well together.
Take two eggs, and make it with them into cakes;
fry them of a light brown in butter.
Serve them with butter, sugar, and wine.

Original Text

College Pudding. No. 4.

A quarter of a pound of grated bread, the same quantity of currants, the same of suet shred fine, a small quantity of sugar, and some nutmeg: mix all well together. Take two eggs, and make it with them into cakes; fry them of a light brown in butter. Serve them with butter, sugar, and wine.

Notes

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