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Black Currant Pudding

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients
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Black Currant Pudding

Ingredients

Directions

  1. Mrs. Jonah Webb.

  2. Chop beef suet very fine, mix with enough flour and water for a good, soft dough ; add a pinch of salt and one of baking powder ; roll out in a sheet. Grease a pudding bowl, line the sides

  3. PUDDINGS AND DESSERTS. 157

  4. with the paste, fill with the currants, sjirinklc well with sugar, cover with a top crust, and that with floured cloth, and boil 2J- hours. Serve with a hot sauce.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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