Pudding with Candied Peel
From Fifty dinners, 1895
Serve with apricot sauce.
Presented as published in 1895. 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
Method
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 31. The excerpt below is the record exactly as published.
two ounces of chopped candied peel, two and a half ounces of suet finely minced, four ounces fine white crumbs, one tablespoonful of flour, two ounces of sugar, two ounces of apricot jam, a liqueur-glass pudding. of rum or brandy, one dessert-spoonful of lemon-juice, and two whole fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.