Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    GINGERBREAD PUDDING. | lb. flour. Pinch of salt. i lb. suet. 1 tsP- bakmg powder. 3 tbsp. treacle. i gib cold water, i tsp. ground ginger. Have ready a saucepan of boiling water and a greased pudding basin. Mix the baking powder and salt with the flour, add the grated ginger, chop the suet finely and mix it in, put the treacle into the middle of the flour, pour the water over it and stir well till thoroughly mixed. Then put it quickly into the basin, cover with greased paper and steam about hours. The mixture may be put into several small moulds instead of one large one—they will take less time to cook. Average cost 4§-d. BLACK CAP PUDDING. 3 ozs. flour. ^ pint milk, x egg. i oz. currants. Pinch of salt. Make a batter in the same way as for Yorkshire pudding. Clean the currants, grease a pudding basin and arrange the currants at the bottom of it. Pour in the batter. Cover with greased paper and steam for i hour. Serve with sweet sauce. Average cost 3d. SCRAP BREAD PUDDING. Scraps of bread (about \ lb.) \ pint of milk. 1 egg- 2 ozs. currants. 1 oz. sugar. A little dripping. Nutmeg or mixed spice. Take enough scraps of bread to fill a pint pie dish nearly full, cut them up and soak them in cold water, or, if you have very little time, in hot water. Beat up the egg and milk together, clean the currants, squeeze the bread dry and put it in a basin with the currants, sugar and spice. Mix thoroughly. Grease a pie dish, put in the mixture and pour the milk and egg carefully in, put a few bits of dripping on the top and bake in a slow oven hour. It should be nicely browned on the top.