Hunter's Pudding

Name: Hunter's Pudding
Yield: 10 servings
Ingredients: i lb of suet; i lb of flour; i lb of currants; i lb of rasins stoned; the rind of half a lemon; 6 Jamaica peppers finely powdered; 4 eggs; a glass of brandy; salt; a little milk to make it of a proper consistence

From Consult me, 1902

Serves 10

This pudding can be stored for a long time.

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 Consult me (1902) by Robert Kemp Philp, page 263. The excerpt below is the record exactly as published.

HUNTER’S PUDDING. Mix i lb. each of suet, flour, currants, rasins stoned, and cut ; the rind of half a lemon shred fine ; 6 Jamaica peppers finely powdered, 4 eggs, a glass of brandy, salt, and a little milk to make it of a proper consistence

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