Christmas Pudding (No. 2)

Name: 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; Quarter of a pound of Brazils; Half a tumbler of Brandy; Quarter of a pound of Walnuts; Quarter of a pound of crystallised Cherries; Six ounces of Peel; One tablespoonful of mixed Spice; Quarter of a Nutmeg; Half a Lemon, and rind; Half a Carrot grated; Whites of three Eggs

From The Apsley cookery book, 1905

Presented as published in 1905. 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

No method was recorded for this recipe.

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.

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. Quarter of a pound of Brazils. Half a tumbler of Brandy. Quarter of a pound of Walnuts. Quarter of a pound of crystallised Cherries. Six ounces of Peel. One tablespoonful of mixed Spice. Quarter of a Nutmeg. Half a Lemon, and rind. Half a Carrot grated. Whites of three Eggs

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