Boston Pudding

Ingredients

• One pound raisins
• 1 lb. currants
• 1 lb. suet
• 1 lb. bread crumbs
• 1/2 lb. moist sugar
• 8 eggs
• 1 tablespoonful flour
• 1/2 lb. mixed candied fruit
• 1 wine-glass brandy
• 1 teaspoonful each of extract of lemon, almond, nutmeg and cloves
• a little mace

Method

1. 1

   Stone and shred raisins, chop suet, rub bread until lumps are broken.

2. 2

   Cut candied fruit into shreds and mix all ingredients.

3. 3

   Beat eggs to froth, add extracts, mix with dry ingredients, and add brandy.

4. 4

   Tie in cloth and boil for 6 hours.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 2. The excerpt below is the record exactly as published.

Boston Pudding. One pound raisins, 1 lb. currants, 1 lb. suet, 1 lb. bread crumbs, ^ lb. moist sugar, 8 eggs, 1 tablespoonful flour, % lb. mixed candied fruit, 1 wine-glass brandy, 1 tea- spoonful each of extract of lemon, almond, nutmeg and cloves, and a little mace

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