Sir Watkin Wynn’s Pudding

Name: Sir Watkin Wynn’s Pudding
Ingredients: six ounces of chopped lemon-peel; four ounces of beef suet; four ounces of breadcrumbs; one tablespoonful of flour; three ounces of moist sugar; two ounces of apricot jam; a small liqueur glass of maraschino or of curagoa; one dessertspoonful of milk; three eggs

From Puddings and pastry à la mode, 1889

Apricot-jam sauce should be served under the pudding.

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 26. The excerpt below is the record exactly as published.

Sir Watkin Wynn’s Pudding. Mix all together six, ounces of chopped lemon- peel, four ounces of beef suet, four ounces of bread- crumbs, one tablespoonful of flour, three ounces of moist sugar, two ounces of apricot jam, a small liqueur glass of maraschino or of curagoa, one dessertspoonful of milk, and three eggs

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