Apple Plum Pudding

Ingredients

• half a pound of beef suet
• a pinch of salt
• half a pound of finely-grated bread-crumbs
• half a pound of sugar
• half a pound of raisins
• half a pound of currants
• half a pound of apples
• two ounces of chopped candied peel
• half a tea-spoonful of mixed spice
• four eggs
• a wine-glassful of brandy

Method

1. 1

   Mix dry ingredients, beat eggs with brandy, stir together, pour into a mould, and boil for four hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 149. The excerpt below is the record exactly as published.

Apple Plum Pudding.— Slued finely half a pound of beef suet ; add to it a pinch of salt, half a pound of finely-grated bread-crumbs, half a pound of sugar, half a pound of raisins, half a pound of currants, half a pound of apples weighed after being pared, cored, and chopped, two ounces of chopped candied peel, and half a tea-spoonful of mixed spice. Mix the di-y ingredients thoroughly, then beat four eggs in a wine-glassful of brandy

Cook this with the app: pantry check, scaling, and the assistant.