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Steamed and Boiled Puddings

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

The mould or basin in which a pudding is cooked should be well greased with fresh butter, clarified butter or margarine, or cooking fat. Always prepare the mould or basin and the covering before the pudding is mixed.

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