Mother Eve’s Pudding

Ingredients

• two penn’orth of eggs
• Six ounces of bread
• Six ounces of flour
• Six ounces of plums
• Six ounces of currants
• Six ounces of suet
• Six ounces of sugar
• some salt
• some nutmeg

Method

1. 1

   Grate bread crumbs, mix with eggs, flour, fruit, suet, sugar, salt, and nutmeg.

2. 2

   Boil for six hours without stirring, serve with melted butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 351. The excerpt below is the record exactly as published.

Mother Eve’s Pudding PUDDINGS, ETC. Nesselrode Pudding Mother Eve’s Pudding. — The fol- lowing is from an old English cook : Would you make a good pudding, pray mind what you’re taught. Take two penn’orth of eggs, when they’re twelve to the groat. Six ounces of bread (let Mill eat the crust). The crumbs must be grated as fine as the dust; Six ounces of flour you may add if you please. Stir it smooth as a paste with the eggs by degrees; Then of the same fruit which Eve once did cozen. Pared and well-chopped, take at least half a dozen; Six ounces of plums from the stones you must sort. Lest they break all your teeth and spoil all your sport ; Six ounces of currants, be sure wash them clean. And six ounces of suet shred fine and stir in; Some lemon or citron peel add if you choose — Some people prefer it, but others refuse. Six ounces of sugar won’t make it too sweet, And some salt and some nutmeg

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