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Paste Pudding

Puddings
Historic

Butter and flour paste rolled thin, spread with jam, rolled-up, closed at the ends and boiled in a cloth (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

PASTE PUDDINGS. Make a paste of butter and flour, roll it out thin, and spread any kind of jam, or currants over it, with some suet chopped fine. Roll it up together, close the paste at both ends, and boil it in a cloth.




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