PUDDING, Half-Pay
A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).
A historical recipe
Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.
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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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.
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Ingredients
Method
- Ingredients.—¼ lb.
- of suet, ¼ lb.
- of currants, ¼ lb.
- of raisins, ¼ lb.
- of flour, ¼ lb.
- of bread-crumbs, 2 tablespoonfuls of treacle, ½ pint of milk.
- Mode.—Chop the suet finely;
- mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread-crumbs, and treacle;
- moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3½ hours.
- Time.—3½ hours.
- Average cost, 8_d.
- Sufficient for 5 or 6 persons.
- Seasonable at any time.