Christmas Pudding No. 1

Ingredients

• One pound of currants thoroughly cleaned
• one pound of raisins, stoned and chopped a little
• one pound of suet finely chopped
• half a pound of brown sugar
• four ounces of blanched almonds split
• four ounces of citron
• four of candied lemon peel
• four of candied orange peel
• one pound of flour
• eight eggs
• two glasses of brandy
• and milk to make all into a very thick batter
• A teaspoonful of salt scant
• a small nutmeg grated
• a teaspoonful of ginger
• a scant one of cinnamon
• half one of cloves

Method

1. 1

   Mix all ingredients together to form a thick batter.

2. 2

   Boil in a buttered bowl for six hours, replenishing boiling water as needed.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 105. The excerpt below is the record exactly as published.

ne pound of currants thorouglily cleaned, one pound of raisins, stoned and chopped a little, one pound of suet finely chopped, half a pound of brown sugar, four ounces of blanched almonds split, four ounces of citron, four of candied lemon peel, four of candied orange peel, one pound of flour and eight eggs, two glasses of brandy, and milk to make all into a very thick batter Just so that you can stir it. A teaspoonful of salt scant, and a small nutmeg grated, a teaspoonful of gin- ger, a scant one of cinnamon and half one of cloves

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