Christmas Pudding
From The New century cook book, 1899
Serves 3
Mrs. Lowell.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New century cook book (1899), page 124. The excerpt below is the record exactly as published.
Christmas Pudding. One pound of raisins, one pound of currants, one-half pound sultanas, one pound of suet, one pound ot sugar, three- fourths pound of oranges and citron (peel mixed), one-half pound of flour, one-half pound of bread crumbs, ten eggs, one pint of milk, one teaspoon of ground cinnamon, one small nut- 242 New Century Cook Book. meg and a little salt. Chop the suet very fine, seed and divide the raisins, wash and dry the currants, add saleratus, half tea- spoonful, cut the peel into slices. Mix these all well together, flour, bread crumbs, sugar and suet, then stir in ten eggs, beaten. Last, when ingredients are well mixed, put the pud- ding into a buttered mould. Flour a cloth and tie over tightly. Boil six hours. Serve with sauce. Mrs. A. J. O'' Leaky. Christmas Pudding. One cup suet (chopped fme), one cup raisins, one cup currants, one-fourth pound citron, one cup molasses, two-thirds cups water filled up with vinegar spices. Flour to make a stiff batter
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