Every-day Pudding

Name: Every-day Pudding
Ingredients: one pound of flour; one of chopped suet; half a pound of mixed fruit; a little spice; grated lemon-peel; three ounces of sugar; two eggs; half a pint of milk

From Puddings and Pastry à la Mode, 1889

Bread-crumbs instead of flour make it lighter.

Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Every-day Pudding. Put into a basin one pound of flour, one of chopped suet, half a pound of mixed fruit, a little spice, grated lemon-peel, three ounces of sugar, two eggs, half a pint of milk

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