Ponding Prince George

Name: Ponding Prince George
Yield: 5 servings
Ingredients: 4 oz. finely chopped beef suet; 2 oz. whole meal bread-crumbs; 8 oz. Genoise cake; 2 oz. finely crushed macaroons; 6 oz. preserved pineapple cut into dice; 1 teaspoonful preserved cinnamon; 4 oz. preserved ginger, chopped finely; 1 small glass rum; ½ glass kirsch; 5 eggs; 2 oz. sugar; 1 lemon

From The new century cookery book, 1901

Serves 5

Recipe appears incomplete.

Presented as published in 1901. 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

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As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 435. The excerpt below is the record exactly as published.

Ponding Prince George. — 4 oz. finely chopped beef suet, 2 oz. whole meal bread-crumbs, 8 oz. Genoise cake, crumbled, 2 oz. finely crushed macaroons, 6 oz. preserved pine-apple cut into dice, 1 teaspoonful preserved cinnamon, 4 oz. preserved ginger, chopped finely, 1 small glass rum, % glass kirsch, 5 eggs, 2 oz. sugar, \ lemon

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