Difference between revisions of "Windsor pudding"
RealRecipes (talk | contribs) m (Text replace - "{{recipe}}" to "") |
|||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
{{1881}} | {{1881}} | ||
Latest revision as of 16:10, 11 April 2012
This page incorporates text from the public domain 1881 Household Cyclopedia.
Ingredients
- 1/2 pound (225g) of shredded suet
- French roll
- Small amount of nutmeg
- Rind of a lemon
- 1/2 pound (225g) of chopped apples
- 1/2 pound (225g) of currants
- 1/2 pound (225g) of raisins
- Glass of rich, sweet wine
- 5 eggs
Procedure
- Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon.
- Add to these half a pound of chopped apples, half a pound of currants, clean washed and dried, half a pound of jar raisins, stoned and chopped, a glass of rich sweet wine, and 5 eggs, beaten with a little salt.
- Mix all thoroughly together, and boil it in a basin or mould for three hours.
- Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish.
