Beefsteak Pudding~ From 1845 Recipe




Beefsteak Pudding~ From 1845 Ingredients

1 lb Flour
6 oz Beef suet finely minced
1 oz Flour (extra)
1/2 tsp Salt
1/2 pt Water or the yolks of 4 eggs
With a little water.
1 lb Beefsteak
1/2 oz Salt (extra)
1/2 tsp Pepper
1/4 pt Water

A Recipe for
Beefsteak Pudding~ From 1845

 

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Beefsteak Pudding~ From 1845

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.







Beefsteak Pudding~ From 1845 Directions

1. Grease a basin, put a large pot of water onto the boil. 2. Make the
pastry with the flour, suet, salt, and water (or eggs) 3. Roll it out
and line the basin leaving a piece for the lid 4. Cut the steak into
convenient pieces, flour and season them with pepper and salt; put
them in the pudding. 5. Pour in the 1/4 pint of water, and put on the
pastry lid. 6. Tie over with a floured cloth, and boil as above.

Taken from. GOOD THINGS IN ENGLAND, A practicle cookery book for
everyday use. Edited by Florence White.

Serves: 4

 

 

 

 

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Beefsteak Pudding~ From 1845 Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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