English Brown

Ingredients

• One pound of raisins
• one pound of currants
• one pound of brown sugar
• one pound of beef suet chopped fine
• one pound of chopped nuts
• one-half pound of candied orange and lemon peel
• one-half pound of citron
• a little nutmeg
• a little cloves
• five eggs
• two pounds of self-rising flour
• one quart of sweet milk
• a little rose water

Method

1. 1

   Put all the fruit and suet in a bowl, next beat the eggs light in the mixing bowl.

2. 2

   Then add one quart of sweet milk, a little rose water, then beat in nearly all the flour.

3. 3

   Hour the fruit with the rest of the flour and stir in the batter.

4. 4

   If the pudding seems too stiff add a little more milk, if it seems a little thin add a little more flour.

5. 5

   But, as a rule, it will be just right.

6. 6

   Steam from five to six hours.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 18. The excerpt below is the record exactly as published.

English Brown — One pound of raisins, one pound of currants, one pound of brown sugar, one pound of beef suet chopped fine, one pound of chopped nuts, one-half pound of candied orange and lemon peel, one- half pound of citron, a little nutmeg and cloves, five eggs, two pounds of self-rising flour. Put all the fruit and suet in a bowl, next beat the eggs light in the mixing bowl. Then add one quart of sweet milk, a little rose water

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