Christmas Pudding (No. 1)

Ingredients

• Half a pound of Raisins
• Half a pound of Sultanas
• Half a pound of Almonds
• Half a pound of Pine kernels
• Half a pound of Demerara Sugar
• Half a pound of Albene
• Two wineglassfuls of Brandy
• Quarter of a pound of mixed Peel
• One pound of Bread-crumbs
• Four Apples
• One Lemon, rind and juice
• Half a Nutmeg
• Whites of five Eggs

Method

1. 1

   Stone the raisins, pick over and wash the sultanas, shred the peel, blanch the almonds, clean the pine kernels, and put them both through a nut-mill, and then pound them.

2. 2

   Grate the nutmeg and the lemon rind.

3. 3

   Mix all these with the breadcrumbs, sugar, and apples, which must be peeled, cored, and chopped.

4. 4

   Chop the Albene like suet, and add to the mixture with the nutmeg and lemon-juice.

5. 5

   Let the ingredients stand for a night, then beat the whites of the eggs and add them with the brandy, and mix all well together.

6. 6

   Put into well-buttered moulds, and allow the pudding to steam for seven hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 55. The excerpt below is the record exactly as published.

Half a pound of Raisins. Half a pound of Sultanas. Half a pound of Almonds. Half a pound of Pine kernels. Half a pound of Demerara Sugar. Half a pound of Albene. Two wineglassfuls of Brandy. Quarter of a pound of mixed Peel. One pound of Bread-crumbs. Four Apples. One Lemon, rind and juice. Half a Nutmeg. Whites of five Eggs. Stone the raisins, pick over and wash the sultanas, shred the peel, blanch the almonds, clean the pine kernels, and put them both through a nut-mill, and then pound them, grate the nutmeg and the lemon rind. Mix all these with the bread-crumbs, sugar, and SWEETS 119 apples, which must be peeled, cored, and chopped. Chop the Albene like suet, and add to the mixture with the nutmeg and lemon-juice. Let the ingredients stand for a night, and then well beat the whites of the eggs, and add them with the brandy, and mix all well to- gether. Put into well-buttered moulds, and allow the pudding to steam for seven hours, and when warming again for use, for about half the time. 238. Christmas Pudding (No. 2). Ingredients. One pound of Raisins. One pound of Sultanas. Half a pound of Sugar. Three-quarters of a pound of Albene. Half a pound of Bread-crumbs. Quarter of a pound of Flour. Half a pound of Almonds

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