Half-Pay Pudding

Name: Half-Pay Pudding
Ingredients: a quarter of a pound of suet; a quarter of a pound of bread-crumbs; a quarter of a pound of currants; a quarter of a pound of stoned raisins; a quarter of a pound of flour; two tablespoonsful of treacle; a quarter of a pint of milk

From The book of plain cooking, 1904

Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 42. The excerpt below is the record exactly as published.

Half-Pay Pudding Chop a quarter of a pound of suet, and mix with it a quarter of a pound of bread-crumbs, a quarter of a pound of currants, a quarter of a pound of stoned raisins, a quarter of a pound of PLAIN COOKING 137 flour, and two tablespoonsful of treacle, and mix with a quarter of a pint of milk

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