New College 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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (19)

a penny white loaf
a quarter of a pound of currants, nicely picked and washed ↝ Currants, european black, raw [Fruits and Fruit Juices]
a quarter of a pound of beef suet, minced small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
as much cream and eggs as will make it almost as stiff as paste ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
as much cream and eggs as will make it almost as stiff as paste ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quarter of a pound of butter melted in the bottom ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional additions

Lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Another way

one pound of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
half a pound of the best raisins ↝ Raisins [Dried fruits]
one pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
half a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two table-spoonfuls of brandy ↝ Brandy [Liquor and cocktails]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (13)

Grate a penny white loaf.
Add a quarter of a pound of currants, nicely picked and washed.
Add a quarter of a pound of beef suet, minced small.
Add nutmeg, salt, and as much cream and eggs as will make it almost as stiff as paste.
Make it up in the form of eggs.
Put them into a stewpan with a quarter of a pound of butter melted in the bottom.
Lay them in one by one.
Set them over a clear charcoal fire.
When they are brown, turn them till they are brown all over.
Send them to table with wine sauce.

Another way

Take one pound of suet, half a pound of the best raisins, one pound of currants, half a pound of sugar, half a pound of flour, one nutmeg, a tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs.
Make them up the size of a turkey’s egg.
Bake or fry them in butter.

Original Text

New College Pudding.

Grate a penny white loaf, and put to it a quarter of a pound of currants, nicely picked and washed, a quarter of a pound of[314] beef suet, minced small, some nutmeg, salt, and as much cream and eggs as will make it almost as stiff as paste. Then make it up in the form of eggs: put them into a stewpan, with a quarter of a pound of butter melted in the bottom; lay them in one by one; set them over a clear charcoal fire; and, when they are brown, turn them till they are brown all over. Send them to table with wine sauce.

Lemon-peel and a little juice may be added to the pudding.

Another way.

Take one pound of suet, half a pound of the best raisins, one pound of currants, half a pound of sugar, half a pound of flour, one nutmeg, a tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make them up the size of a turkey’s egg; bake or fry them in butter.

Notes

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