Pudding à la St. George from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put a quarter of a pound of butter, with the peel of a lemon chopped fine, into a basin and work it till like a cream, then add a quarter of a pound of castor sugar and work for about five minutes;...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- lemon
- butter
- crumbs
- biscuit
- castor sugar
- cream
- apricot
- syrup
- flour
- raw yolks of eggs
- beef suet
- brandy
- maraschino
- apricots
- egg
- buttered paper
- dried cherries
- pistachio nuts
- paper
- cherries
- raspberries
- currants
- fresh fruit
- apricot jam
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