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Rolled Treacle Pudding

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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 Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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

  1. 1372.
  2. INGREDIENTS.--1 lb.
  3. of suet crust No.
  4. 1215, 1 lb.
  5. of treacle, 1/2 teaspoonful of grated ginger.
  6. Mode.--Make, with 1 lb.
  7. of flour, a suet crust by recipe No.
  8. 1215;
  9. roll it out to the thickness of 1/2 inch, and spread the treacle equally over it, leaving a small margin where the paste joins;
  10. close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours.
  11. We have inserted this pudding, being economical, and a favourite one with children;
  12. it is, of course, only suitable for a nursery, or very plain family dinner.
  13. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1-1/2 to 2 hours.
  14. Time.--Boiled pudding, 2 hours;
  15. baked pudding, 1-1/2 to 2 hours.