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Classic
Cook Books
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page 161
A Custard Puddings.
Take two spoonfuls of fine flour, half a grated nutmeg, a little salt and sugar,
six eggs well beaten, and mix them all in a pint of cream or new milk. Boil it
in a cloth half an hour; and serve it up with plain melted butter.
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 boiled Suet Pudding.
Take a quart of milk, a pound of suet shred small, four eggs, two spoonfuls of
grated ginger, or one of beaten pepper, and a tea spoonful of salt. Mix the
seasoning and suet first in one pint of the milk, and make a thick batter with
flour. Then mix in the rest of the milk with the seasoning and suet till it
becomes a pretty thick batter. Boil it two hours. Serve it up with plain butter.
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Classic
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