Christmas Pudding

Ingredients

• 31b. of beef-suet
• equal quantity of flour
• 21b. of stoned and minced raisins
• lib. of picked, washed, and dried currants
• 1 dessert-spoonful of powdered ginger
• a small quantity of salt
• grated nutmeg
• lib. of treacle
• J teacupful of milk
• 1 teacupful of brandy
• eight beaten eggs

Method

1. 1

   Chop and rub through a sieve the beef-suet, put it into a bowl, and work it into an equal quantity of flour.

2. 2

   Then add and mix in the order given, thoroughly incorporating one ingredient before another is added.

3. 3

   When all these ingredients are thoroughly incorporated, put the mixture into a basin or tie it up in a cloth, and boil in a saucepan of water over a good fire for about ten hours.

4. 4

   Take it out, and it is ready for use.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 352. The excerpt below is the record exactly as published.

31b. of beef-suet, put it into a bowl, and work it into an equal quantity of flour ; then add and mix in the order given, thoroughly incorporating one 2 L Sauces, <tc., referred to, see under their special heads. 386 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Christmas Fare — continued. ingredient before another is added, 21b. of stoned and minced raisins, lib. of picked, washed, and dried currants, 1 dessert- spoonful of powdered ginger, and a small quantity each of | salt and grated nutmeg, and beat in lib. of treacle, J teacupful of milk, 1 teacupful of brandy, and eight beaten eggs

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