The Authors Christmas Pudding
From Modern cookery, in all its branches, 1884
Serves 3
This is a remarkably light small rich pudding; it may be served with German, wine, or punch sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 371. The excerpt below is the record exactly as published.
THE AUTHORS CHRISTMAS PUDDING. To three ounces of flour, and the same weight of fine, lightly- grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well -cleaned currants, four ounces of minced apples, five of sugar, two of candied orange- rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs
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