College Pudding. No. 1.

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 12 days ago
Not a recipe: No

Ingredients (11)

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
three ounces of sugar pounded ↝ Sugar, NFS [Sugars and honey]
six ounces of suet chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
six of currants well washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
a glass of brandy, or white wine ↝ Brandy [Liquor and cocktails]
an ounce of orange or citron minced very fine ↝ Orange peel, raw [Fruits and Fruit Juices]
one more egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two spoonfuls of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Beat up four eggs, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar pounded, beaten to a smooth batter.
Then add six ounces of suet chopped fine, six of currants well washed and picked, and a glass of brandy, or white wine.
You may add an ounce of orange or citron minced very fine.

Cooking

These puddings are generally fried in butter or lard, but they are better baked in an oven in pattypans.
If fried, fry them till of a nice light brown, or roll them in a little flour.
When you bake them, add one more egg, or two spoonfuls of milk.

Original Text

College Pudding. No. 1.

Beat up four eggs, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar pounded, beaten to a smooth batter; then add six ounces of suet chopped fine, six of currants well washed and picked, and a glass of brandy, or white wine. These puddings are generally fried in butter or lard, but they are better baked in an oven in pattypans; twenty minutes will bake them; if fried, fry them till of a nice light brown, or roll them in a little flour. You may add an ounce of orange or citron minced very fine. When you bake them, add one more egg, or two spoonfuls of milk.

Notes

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