Seven-Cup Pudding

Ingredients

• One cupful of suet
• one cupful of flour
• one cupful of bread crumbs
• one cupful of currants
• one cupful chopped apples
• one cupful milk
• one cupful sugar
• two ounces chopped almonds
• one tea-spoonful carbonate of soda
• one half tea-spoonful of ground ginger
• one half tea-spoonful ground cinnamon
• one half tea-spoonful mixed spice

Method

1. 1

   Chop suet finely and mix with flour, bread crumbs, chopped apples, and sugar.

2. 2

   Wash and dry currants, then add them along with spices and almonds.

3. 3

   Mix well.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 108. The excerpt below is the record exactly as published.

SEVEN-CUP PUDDING — FAMILY DUMPLING. 161 moist sugar, one quarter pound suet, one tea-spoonful ground ginger. Mix well in a bowl the sugar and flour, and add to them the suet previously very finely chopped, add the ginger, and mix all thoroughly together. Grease well a mould, and press firmly this mixture into it ; put on the cover of the mould, or double a pudding-cloth, dip it in boiling water, and tie it firmly over. Put the mould into a large pan of boiling water, and boil for three hours. Seven-Cup Pudding.— One cupful of suet, one cupful of flour, one cupful of bread crumbs, one cupful of currants, one cupful chopped apples, one cupful milk, one cupful sugar, two ounces chopped almonds, one tea-spoonful car- bonate of soda, one half tea-spoonful of ground ginger, one half tea-spoonful ground cinnamon, one half tea-spoonful mixed spice

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