College Pudding. No. 3.

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: 10 min Total: 10 min
Yield: 8.0 puddings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

A quarter of a pound of biscuit powder ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
a quarter of a pound of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a quarter of a pound of currants, nicely picked and washed ↝ Currants, european black, raw [Fruits and Fruit Juices]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a glass of raisin wine
a few bitter almonds pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
beef dripping ↝ Beef, ground, raw [Ground beef]

Instructions (2)

Fry ten minutes in beef dripping, and send to table in wine sauce.
Half these ingredients will make eight puddings.

Original Text

College Pudding. No. 3.

A quarter of a pound of biscuit powder, a quarter of a pound of beef suet, a quarter of a pound of currants, nicely picked and washed, nutmeg, a glass of raisin wine, a few bitter almonds pounded, lemon-peel, and a little juice. Fry ten minutes in beef dripping, and send to table in wine sauce. Half these ingredients will make eight puddings.

Notes

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