War Christmas Pudding
From The victory cookery book, 1918
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 53. The excerpt below is the record exactly as published.
War Christmas Pudding : Materials —2 oz. chopped suet, 4 02. apples, chopped and fried in a little fat, the peels of the apples chopped finely, 2 oz. bo ? , baked parsnip, 2 oz. beetroot jam, 2 oz. — currants, 2 oz. stoned raisins, 1 oz. dates, 1 lemon (of which the juice is removed to be mixed in the pudding), boiled in water till tender. Pass all the above ingredients through a mincing-machine and add— 4 oz. ground ginger, + oz. ground cinnamon, 4 oz. ground clove, 4 oz. ground nutmeg, a few drops of almond essence, 4 oz. prepared flour (half rice, half standard)
Cook this with the app: pantry check, scaling, and the assistant.