Ramsgate Puddings
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.
Ramsgate Puddings. Take a quarter of a pound of bread-crumbs, a quarter of a pound of suet, a quarter of a pound of currants, three eggs, a quarter of a pound of sugar, a little lemon-peel and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.