Pudding with Sherry and Brandy

Ingredients

• five eggs
• one large cup of milk
• one large cup of flour
• one small cup of bread crumbs
• one pint of Sherry
• one pint of brandy
• one tablespoonful of ground cinnamon
• one tablespoonful of ground cloves
• one grated nutmeg
• one teaspoon of salt

Method

1. 1

   Chop the suet and apples in small pieces, cut the large raisins in half, the orange peel in small pieces, and slice the citron thinly.

2. 2

   Beat the eggs well.

3. 3

   Stir all ingredients in a stone jar.

4. 4

   Butter as many molds as required, fasten the cover securely, and put in a kettle of boiling water.

5. 5

   Cook steadily for six hours.

6. 6

   Serve hot with brandy sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 163. The excerpt below is the record exactly as published.

five eggs, one large cup of milk, one large cup of flour, one small cup of bread crumbs, one pint of Sherry, one pint of brandy, one tablespoonful of ground cinnamon, one tablespoon- fui of ground cloves, one grated nutmeg, and one teaspoon of salt

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