 |
| The Foods of England | Cookbooks | Diary | Index | Magic Menu | |
    Random Page Cookbooks Diary Index Magic Menu Really English? Timeline English Service - Lost Foods - Accompaniments - Biscuits - Breads - Cakes - 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 - Sausages - Scones - Soups - Sweets and Toffee |
Cumberland Pudding Or 'Duke of Cumberland's Pudding'. Flour or breadcrumbs with chopped apples, currants, suet, eggs and nutmeg and treacle (Eaton 1822, Walsh 1859, etc) Not the same dish as Cumberland Pie  Original Receipt in Eaton 1822;CUMBERLAND PUDDING. To make what is called the Duke of Cumberland's pudding, mix six ounces of grated bread, the same quantity of currants well cleaned and picked, the same of beef suet finely shred, the same of chopped apples, and also of lump sugar. Add six eggs, half a grated nutmeg, a dust of salt, and the rind of a lemon minced as fine as possible; also a large spoonful each of citron, orange, and lemon cut thin. Mix them thoroughly together, put the whole into a basin, cover it close with a floured cloth, and boil it three hours. Serve it with pudding sauce, add the juice of half a lemon, boiled together. |
|
Sitemap - This page updated 20/02/2013 - Copyright © 2013 | ||