Christmas Pudding No. 2 (Very Rich)

Name: Christmas Pudding No. 2 (Very Rich)
Ingredients: One pound of Muscatel raisins stoned; half pound of Sultana raisins; half a pound of currants; half a pound of mixed candied peels; half a nutmeg grated; three-quarters of a pound of bread-crumbs; three-quarters of a pound of beef suet chopped very fine; ten eggs; a quarter an ounce of bitter almonds pounded; one tablespoonful of flour; four ounces brown sugar; a gill of brandy; and one of sherry

From Catherine Owen's new cook book .., 1885

Spices can be adjusted to taste.

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

One pound of Muscatel raisins stoned, half pound of Sultana raisins, half a pound of currants, half a pound of mixed candied peels, half a nutmeg grated, three-quar- ters of a pound of bread-crumbs, three-quarters of a pound of beef suet chopped very fine, ten eggs, a quar- ter an ounce of litter almonds pounded, one tablespoon- ful of flour, four ounces brown sugar, a gill of brandy and one of sherry

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