Peninsula Pudding

Ingredients

• Take six ounces of picked and dried currants
• and four ounces of raisins
• four ounces of sugar
• of a small lemon
• six ounces of chopped apples
• four ounces of finely-shred suet
• three ounces of bread-crumbs
• a pinch of salt
• the eighth of a nutmeg grated
• three well-beaten eggs
• a glassful of brandy

Method

1. 1

   Mix the dry ingredients thoroughly, then stir in the eggs, lemon juice, and brandy.

2. 2

   Pour into a buttered mould, cover with oiled paper, and tie in a floured cloth.

3. 3

   Boil until done, about two hours.

4. 4

   Turn out, sift powdered sugar over it, and serve with sweet or wine sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1140. The excerpt below is the record exactly as published.

Peninsula Pudding. — Take six ounces of picked and dried currants, and four ounces of raisins weighed after they have been stoned. Mi.x with these four ounces of sugar which has been rubbed upon the rind of a small lemon and powdered, and add six ounces of chopped apples, four ounces of finely-shred suet, three ounces of bread-crumbs, a pinch of salt, and the eighth of a nutmeg grated. Mix the dry in- gredients thoroughly, then stir into them three well-beaten eggs, the strained juice of the lemon, and a glassful of brandy

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