A Plain Christmas Pudding for Children
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by curated dish list: christmas pudding (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 1 lb. of bread crumbs
- 3/4 lb. of stoned raisins
- 3/4 lb. of currants
- 3/4 lb. of suet
- 2 oz. of candied peel
- 1 teaspoonful of powdered allspice
- 1/2 saltspoonful of salt
- a sprig of holly placed
- three bunches of them together
- 4 eggs
Method
- 1327.
- INGREDIENTS.--1 lb.
- of flour, 1 lb.
- of bread crumbs, 3/4 lb.
- of stoned raisins, 3/4 lb.
- of currants, 3/4 lb.
- of suet, 3 or 4 eggs, milk, 2 oz.
- of candied peel, 1 teaspoonful of powdered allspice, 1/2 saltspoonful of salt.
- Mode.--Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried.
- Mix these with the other dry ingredients, and stir all well together;
- beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly.
- Tie it up in a well-floured cloth, put it into boiling water, and boil for at least 5 hours.
- Serve with a sprig of holly placed in the middle of the pudding, and a little pounded sugar sprinkled over it.
- RAISINS.--Raisins are grapes, prepared by suffering them to remain on the vine until they are perfectly ripe, and then drying them in the sun or by the heat of an oven.
- The sun-dried grapes are sweet, the oven-dried of an acid flavour.
- The common way of drying grapes for raisins is to tie two or three bunches of them together, whilst yet on the vine, and dip them into a hot lixivium of wood-ashes mixed with a little of the oil of olives: this disposes them to shrink and wrinkle, after which they are left on the vine three or four days, separated, on sticks in a horizontal situation, and then dried in the sun at leisure, after being cut from the tree.
Plating
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