Mes. Spence's Pudding
From The complete cook book, 1900
Serves 4
Serve hot with a rich sauce.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 115. The excerpt below is the record exactly as published.
MES. SPENCE'S PUDDING. One pint grated bread crumbs put into one quart fresh sweet milk. Beat the yolks of five eggs very light. Add one teacup of sugar to them. Stir in the milk and crumbs and add three-quarters of a pound of clipped raisins and one-quarter of a pound sliced citron. Sea- son with mac
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