Hunters’ Pudding

Name: Hunters’ Pudding
Ingredients: quarter of a pound of castor sugar; quarter of a pound of suet; quarter of a pound of flour; quarter of a pound of currants; quarter of a pound of stoned raisins; the rind of half a lemon; three Jamaica peppercorns; two eggs; half a glass of brandy; half a pint of milk; a pinch of salt

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 86. The excerpt below is the record exactly as published.

HUNTERS’ PUDDING QUARTER of a pound of castor sugar, quarter of a pound of suet, quarter of a pound of flour, quarter of a pound of currants, quarter of a 277 s THE DUDLEY RECIPES pound of stoned raisins, the rind of half a lemon, chopped, three Jamaica peppercorns, finely pow- dered, two eggs, half a glass of brandy and half a pint of milk. Mix all together with a pinch of salt

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