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De Mestre Pudding

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. 1/2 lb.
  2. Flour--1d.
  3. 1/4 lb.
  4. Raisins--2d.
  5. 1/4 lb.
  6. Sugar--1d.
  7. 1 oz.
  8. Dripping 1 teaspoonful Carbonate of Soda 1 gill Boiling Water--1/2d.
  9. Put the flour into a basin;
  10. stone the raisins and cut them in half, mix in the sugar and carbonate of soda.
  11. Dissolve the dripping in the water, pour in and make into a dough;
  12. leave it to stand all night.
  13. Dip a cloth in boiling water and tie the pudding up tightly.
  14. Plunge into plenty of boiling water, and keep it boiling steadily for three hours;
  15. turn into a hot dish.
  16. A little custard sauce served with this pudding is a great improvement.