Christmas Pudding

Ingredients

• One pound of beef suet
• four ounces of flour
• one pound of raisins
• one-half pound of mixed peel
• one grated nutmeg
• one ounce of mixed spice
• one ounce of ground cinnamon
• two gills of milk
• two wineglassfuls of rum or brandy
• one pound of breadcrumbs
• one pound of sultanas
• one-half pound of currants
• two lemons
• four ounces of desiccated cocoa-nut or shredded almonds
• two pinches of salt
• eight eggs

Method

1. 1

   Chop suet finely, clean fruit, and mix dry ingredients.

2. 2

   Add milk, stir in eggs, rum or brandy, and lemon juice.

3. 3

   Blend well and boil or steam for several hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 179. The excerpt below is the record exactly as published.

Christmas Pudding. INGREDIENTS. — One pound of beef suet, four ounces of flour, one pound of raisins, one-half pound of mixed peel, one grated nutmeg, one ounce of mixed spice, one ounce of ground cin- namon, two gills of milk, two wineglassfuls of rum or brandy, one pound of breadcrumbs, one pound of sultanas, one-half pound of currants, two lemons, four ounces of desiccated cocoa- nut or shredded almonds, two pinches of salt, eight eggs

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