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Fruit Pudding, Boiled

Name: Fruit Pudding, Boiled
Yield: 4 servings
Ingredients: Half a pound of flour; x/i lb. of sugar; lb. of butter; lb. each of raisins; currants; and citron; a nutmeg; a small piece of mace; four eggs

From Harper's cook book encyclopædia, 1902

Serves 4

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 348. The excerpt below is the record exactly as published.

Fruit Pudding, Boiled. — Half a pound of flour, x/i lb. of sugar, lb. of butter, lb. each of raisins, cur- rants, and citron; a nutmeg, and a small piece of mace. Add four eggs, whisked for at least half an hour. Put the pudding in a well-floured cloth, that has also been scalded. Boil for three hours. Serve with wine sauce. Fruit Pudding, Steamed. — Three cupfuls of molasses, I lb. of chopped suet, three eggs, two cupfuls of sour milk, one teaspoonful of soda, three heaping cupfuls of chopped raisins and two of currants

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