Pudding

Ingredients

• One pound of raisins
• One pound of sue
• Three-quarters pound of stale bread-crumbs
• One-quarter pound of brown sugar
• One lemon (rind only)
• One-half pound orange peel (candied)
• One-quarter pound of flour
• One pound of currants
• One-half of a nutmeg grated
• Five eggs
• One-half pint of brandy

Method

1. 1

   Chop the suet fine, mince the orange peel, clean, wash and dry the currants, stone the raisins, and mix all the dry ingredients together.

2. 2

   Beat the eggs, add to them the brandy; pour this liquid over the mixture, and mix thoroughly.

3. 3

   Pack the pudding into well greased pudding-moulds, and boil six hours as soon as made, and six hours when wanted for use.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 191. The excerpt below is the record exactly as published.

pudding weigh- ing six pounds. One pound of raisins. One pound of sue.\ Three-quarters pound of stale bread-crumbs. One-quarter pound of brown sugar. One lemon (rind only). One-half pound orange peel (candied). One-quarter pound of flour. One pound of currants. One-half of a nutmeg grated. Five eggs. One-half pint of brandy

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