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Classic
Cook Books
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page 51
in a dish with melted butter, and some fine sugar sprinkled over it.
Boiled Plumb Pudding.
Shred a pound of beef suet very fine, to which add three quarters of a pound of
raisins stoned, a little grated nutmeg, a large spoonful of sugar, a little
salt, some white wine, four eggs beaten, three spoonfuls of cream, and five
spoonfuls of flour. Mix them well, and boil them in a cloth three hours. Pour
over this pudding melted butter, when dished.
A hunting Pudding.
Mix a pound of beef suet shred fine with a pound of fine flour, three quarters
of a pound of currants well cleaned, a quarter of a pound of raisins stoned and
shred, five eggs, a little grated lemon-peel, two spoonfuls of sugar, and a
little brandy. Mix them well together. Tie it up in a cloth; and boil it full
two hours. Serve it up with white wine and melted butter.
A plain baked Pudding.
Boil a quart of milk; then stir in flour till thick; add half a pound of butter,
6 ounces of sugar, nutmeg grated, a little salt, ten eggs but not all the
whites. Mix them well, put it into a dish buttered, and it will be baked in
three quarters of an hour.
A Millet Pudding.
Take half a pound of Millet, and boil it over night in two quarts of milk. In
the morning add six ounces of sugar, six of melted butter, seven eggs, half a
nutmeg, a pint of cream, and sweeten to your taste. Add ten eggs, with half the
whites, and bake it.
A Poor Man's Pudding.
Take some stale bread; pour over it some hot
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Classic
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