Thanksgiving Pudding
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Thanksgiving Pudding One pound raisins, one pound currants, one pound bread crumbs, quarter pound melted butter, one quart milk, one tea- cup sugar, eight eggs, salt, one nutmeg, quarter pound citron, a wineglass of wine or brandy, quarter pound candied lemon peel cut into strips. Spice to taste
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