New College Pudding Recipe

Grate a penny white loaf, and put to it a quarter of a pound of

currants, nicely picked and washed, a quarter of a pound of beef suet,

minced small, some nutmeg, salt, and as much cream and eggs as will make

it almost as stiff as paste. Then make it up in the form of eggs: put

them into a stewpan, with a quarter of a pound of butter melted in the

bottom; lay them in one by one; set them over a clear charcoal fire;

and, when they are brown, turn them till they are brown all over. Send

them to table with wine sauce.



Lemon-peel and a little juice may be added to the pudding.

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