Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Savoury Pudding - Sussex Version
Accompaniments
Yorkshire


Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

343. SAVOURY PUDDING (Sussex)

Half a pound of stale bread, three eggs, three ounces of flour, three ounces of suet, one ounce of fine oatmeal, one pint of mUk, a small shalot chopped very fine, a little salt, a pinch of sweet marjoram, and enough lemon to give a fiavour. Mix all thoroughly well together, not too moist: turn into a basin or (better) a floured cloth, and boil or steam for three hours.



See:
Savoury Pudding - Derby version
Savoury Pudding - Lancashire version
Savoury Pudding - Yorkshire version
Savoury Pudding - Sussex Version



MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats