Mother Eve's Pudding

Ingredients

• sliced apple, twelve ounces
• well-washed currants, twelve ounces
• grated bread, twelve ounces
• finely-shred suet, twelve ounces
• half the rind of a lemon
• four well-beaten eggs
• a quarter of a pint of melted butter
• a large glassful of sherry
• nutmeg
• part of the juice of a lemon

Method

1. 1

   Mix the sliced apple, currants, grated bread, and finely-shred suet in a bowl, with half the minced lemon rind, and moisten with the beaten eggs.

2. 2

   Boil in a buttered mould for three hours.

3. 3

   Serve with a sweet sauce made by sweetening melted butter, adding nutmeg, sherry, and lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 939. The excerpt below is the record exactly as published.

Mother Eve's Pudding. — Take of sliced apple, weU-washed cuiTants, gi'ated bread, and finely-shred suet, each twelve ounces, mix them in a bowl, with half the rind of a lemon, minced, and moisten with four well- beaten eggs. Boil in a buttered mould, and serve with a sweet sauce, as follows : — Sweeten a quarter of a pint of melted butter, add nutmeg, a large glassful of sherry, and part of the juice of a lemon

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