English Pudding

Name: English Pudding
Yield: 10 servings
Ingredients: Beat six eggs very light; two tablespoons of flour; a small teacup of bread crumbs; two tablespoons heaping full of sugar; a pound of suet shred fine; a pound of stoned raisins; a small tablespoon of allspice; the same of cinnamon

From The economical cook book, 1905

Serves 10

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

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 87. The excerpt below is the record exactly as published.

English Pudding. Beat six e^ veiy light, add to them two tablespoons of flomr and a small teacup of bread crumbs, two tablespoons heaping full of sugar, a pound of suet shred fine or chopped, a pound of toned raisins, a small tablespoon of allspice, the same of cinna- mo

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