Recipes Featuring Suet
- Mince Pie, No.2 | 2 lbs lean beef, boiled and finely chopped
2 lbs lean beef, boiled and finely chopped
1 lb beef suet
5 lbs apples, pared and chopped
2 lbs raisins, seeded and chopped
1 lb raisins, washed
2 lbs currants, washed
3/4 lb citron, finely cut
- Lemon Dumplings
1 pint bread crumbs, grated
1/2 cup suet, chopped
1/2 cup moist sugar
Salt
1 Tbsp flour
Rind of 1 lemon, grated
2 eggs, separated and well beaten
Juice of 1 lemon
- Plum Pudding
2 eggs
1 cup light brown sugar
1 cup molasses
1 cup sour milk
3 cups flour
1 teaspoon cinnamon
1 teaspoon soda
2 cups raisins
1 cup suet, chopped
1 cup Brazil nuts, chopped
1 9 ounce package - Boiled Lemon Pudding
1/2 cup suet, chopped
1 pint bread crumbs
Lemon peel of 1 lemon, grated
Lemon juice of 1 lemon, strained
1 cup sugar
1 cup flour
1 tsp salt
2 eggs
Milk - Hamburg Steak a La Tartare
1 pound round steak
2 ounces beef suet
1/4 cup chopped onion
1/4 cup bread crumbs
salt and pepper - Mince Meat | 2 cups currants
2 cups currants
2 cups raisins, seeded
2 cups brown sugar
3 cups beef suet, finely chopped
3 cups apples, chopped
1 cup citron, chopped
1 cup almonds, chopped
3 tsps mixed spices, ground
Rind - Boiled Corn Meal Pudding, without Eggs
1 quart boiling milk
1 1/2 pint Indian meal
1 tsp salt
1 cup molasses
1/2 cup chopped suet
1 tsp baking soda, dissolved in a little water - Mince Pie Filling
3 pounds lean beef finely chopped
2 pounds suet finely chopped
3 quarts apples finely chopped
3 pounds raisins seeded and chopped
2 pounds currants
3 pounds citron cut in small pieces
1/2 cup ca - Plain Plum Pudding | 1/2 cup finely chopped beef suet
1/2 cup finely chopped beef suet
1/2 cup sugar
1 cup seeded raisins
1/2 cup currants
2 cups flour
2 tsps baking powder
1 tsp mixed spices
1/2 tsp salt
3/4 cup milk
1 egg - Christmas Plum Pudding | 2 cups ground suet
2 cups ground suet
2 cups bread crumbs
2 cups flour
2 tsps baking powder
2 cups sugar
2 cups raisins, seeded
2 cups currants
1 cup citron, finely cut
1 cup figs, finely cut
1 Tbsp orange peel
