Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PUDDINGS

Are of two kinds; the first consists of a farinaceous dough, containing a portion of butter or other fat, inclosing any kind of meat or fruit, and rendered eatable by boiling; it may be termed a boiled pie.

The paste for a meat pudding is usually made with beef suet, or marrow, one part of it chopped as fine as possible, and intimately mixed with four parts by weight of flour, is made into a paste with water or milk. With this paste, a pudding mould or basin, previously rubbed with butter within, is lined, and the meat is added to fill up the vacancy. A lid of paste is now put over the meat, and made to adhere to the margin of the dish. The whole is then tied over with a wetted cloth, dusted with flour to prevent the dough sticking to it, and then boiled in water till the pudding is sufficiently cooked.

The other kind of pudding is a batter composed of eggs, butter and flour, or any other farinaceous substance, occasionally enriched with the admixture of fruit, sugar, and spices, and rendered eatable either by boiling in the manner stated, or by baking in an oven.