Suet Pudding, boiled

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: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a pound of beef suet very fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
as much milk as will make it into a stiff batter ↝ Milk, NFS [Milk, reduced fat]

for serving

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

Instructions (3)

Shred a pound of beef suet very fine; mix it with a pound of flour, a little salt and ginger, six eggs, and as much milk as will make it into a stiff batter.
Put it in a cloth, and boil it two hours.
When done, turn it into a dish, with plain melted butter.

Original Text

Suet Pudding, boiled.

Shred a pound of beef suet very fine; mix it with a pound of flour, a little salt and ginger, six eggs, and as much milk as will make it into a stiff batter. Put it in a cloth, and boil it two hours. When done, turn it into a dish, with plain melted butter.

Notes

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