English Fruit Pudding

Name: English Fruit Pudding
Yield: 8 servings
Ingredients: One pound currants; one pound stoned raisins; one pound sugar; one pound suet; two pounds of grated or soaked bread; six eggs; one-half teaspoon saleratus; one teaspoon salt; one grated nutmeg

From The new home cook book, 1896

Serves 8

Presented as published in 1896. 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 The new home cook book (1896), page 75. The excerpt below is the record exactly as published.

ENGLISH FEUIT PUDDING. Mrs. H. S. Bristol. One pound currants, one pound stoned raisins, one pound sugar, one pound suet, two pounds of grated or soaked bread, six eggs, one-half teaspoon saleratus, one teaspoon salt, and one grated nutmeg

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