According to the 1881Household Cyclopedia, Cheshire pudding can be made in the following way.
Make a crust as for a fruit pudding, roll it out to fourteen or fifteen inches (35-38 cm) in length and eight or nine (20-23 cm) in width; spread with raspberryjam or any other preserve of a similar kind, and roll it up in the manner of a collared eel. Wrap a cloth round it two or three times, and tie it tight at each end. Two hours and a quarter will boil it.
Boiled pudding was a common main course aboard ships in the British Navy in the 18th and 19th centuries.
Pudding was used as the primary dish in which daily rations of flour and suet were prepared.
The second and newer type of pudding consists of sugar and a thickening agent such as cornstarch, gelatin, eggs, or tapioca to create a sweet dessert similar to custard or mousse.
Pudding is either of two general types of food, the second deriving from the first.
The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include batter (as in Yorkshire pudding), blood (fl pudding), eggs (bread pudding), or a mixture of suet and flour or some other cereal (plum pudding).
Boiled puddings, in particular, were a common meal on board ships in the British Navy in the 18th and 19th centuries, and the usual manner in which daily rations of flour and suet were prepared.
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