Christmas Pudding
From The Fredericksburg home kitchen cook book, 1921
Serve with foamy sauce.
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 24. The excerpt below is the record exactly as published.
Christmas Pudding. % lb stale bread crumbs; 1 cup scalded milk; 2/3 cup sugar; 5 eggs; 1% cups raisins; 2/3 cup currants; % euP pecans or walnuts ; y2 cup citron ; y2 lb suet ; 14 cup brandy; y2 nutmeg; s^teaspoon cinnamon; % tea- spoon mace; iy2 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.