Matzo Pudding

Ingredients

• twelve whole matzos
• four good cooking apples
• half a pound of good beef suet
• ditto of nice wine raisins
• half a pound of cleaned and washed currants
• two ounces of mixed chopped candied peel
• one and a half teaspoonfuls of mixed spice
• two ounces of chopped sweet almonds
• one wineglassful of good brandy or rum
• a quarter pound of moist sugar
• six eggs which had been well beaten

Method

1. 1

   Soak matzos, mix with apples, suet, raisins, currants, candied peel, spice, almonds, brandy, sugar, and beaten eggs.

2. 2

   Grease a basin and bake in a slow oven for four hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 89. The excerpt below is the record exactly as published.

twelve whole matzos (small unleavened bread rolls), and soak them in water until they are soft and can be squeezed ; put them into a large pan, and mix with them, after they are beaten quite smooth, four good cooking apples, pared, cored, and chopped very fine, half a pound of good beef suet, ditto of nice wine raisins, stoned, and cut into small pieces, half a pound of cleaned and washed currants, two ounces of mixed chopped candied peel, one and a half teaspoonfuls of mixed spice, two ounces of chopped sweet almonds, with a few bitter ones, one wineglassful of good brandy or rum, a quarter pouud of moist sugar, and, lastly, six eggs which had been well beaten

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