Ingoldsby Christmas Pudding

Ingredients

• Take of stoned raisins, well-washed currants, and finely-shred suet, each one pound
• of flour and stale grated bread-crumbs, mixed, one pound
• and one pound of sifted sugar
• a quarter of an ounce each of candied peel, cut into bits
• and mixed spice
• the grated rind of a lemon
• and a small nutmeg
• moisten with eight eggs, strained and well beaten
• and two glasses of brandy or rum

Method

1. 1

   Combine all ingredients in a large bowl.

2. 2

   This quantity will make two puddings.

3. 3

   Time to cook is six and a half hours for the whole quantity, four hours for half.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 746. The excerpt below is the record exactly as published.

Ingoldsby Christmas Pudding.— Take of stoned raisins, well-washed currants, and finely-shred suet, each one pound; of flour and stale grated bread-crumbs, mixed, one ])Ound ; and one pound of sifted sugar. Put these ingredients into a large bowl with a quarter of an ounce each of candied peel, cut into bits, and mixed spice, the grated rind of a lemon, and a small nutmeg. Moisten with eight eggs, strained and well beaten, and two glasses of brandy or rum

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