Christmas Pudding

Ingredients

• six pretty new laid eggs
• a pound of well-stoned raisins
• a pound of well-stoned raisins
• a pound of currants dried
• a pound of pounded sugar
• some candied peel beside
• a pound of wheaten flour

Method

1. 1

   Beat them well up in a basin till they thoroughly combine.

2. 2

   Chop the suet up particularly fine.

3. 3

   Rub them all well up together in a pound of wheaten flour.

4. 4

   Let them stand to settle for a quarter of an hour.

5. 5

   Tie the mixture in a cloth and put it in a pot.

6. 6

   Let it boil an hour for every pound it weighs.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 32. The excerpt below is the record exactly as published.

CHRISTMAS PUDDING IN RHYME. {By Mrs John Stevc72son, ChapelhalL) If you wish to make the pudding in which everyone delights. Of six pretty new laid eggs you must take the yolks and whites, Peat them well up in a basin till they thoroughly combine. And be sure you chop the suet up particularly fine. Take a pound of well-stoned raisins and a pound of currants dried, A pound of pounded sugar and some candied peel beside, Rub them all well up together in a pound of wheaten flour

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