Christmas Pudding
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 81. The excerpt below is the record exactly as published.
Christmas Pudding Half pound currants, half pound raisins, half pound citron, half pound of flour, half pound suet or butter, half pound sugar, one cup milk, half cup of brandy, three eggs, spice to your taste
Cook this with the app: pantry check, scaling, and the assistant.