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Boiled Currant Pudding

Puddings

Boiled suet pudding with currants mixed-in (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BOILED CURRANT PUDDING.
(Plain and Economical.)
1265. INGREDIENTS: 1 lb. of flour,½ lb. of suet,½ lb. of currants, milk.
Mode: Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3-½ hours; serve with a cut lemon, cold butter, and sifted sugar.
Time: 3-½ hours.
Average cost:, 10d.
Sufficient: for 7 or 8 persons.
Seasonable: at any time.






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