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A Sweetmeat Pudding

A historical recipe from The Virginia Housewife, by Mary Randolph (1860).

A historical recipe

The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

United States. Associated with United States by the book is about Virginian cookery (Cooking -- Virginia); the recipe itself names no place (confidence 0.4). "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.

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Ingredients

Method

  1. Make a quart of flour into puff paste;
  2. when done, divide it into three parts of unequal size;
  3. roll the largest out square and moderately thin, spread over it a thin layer of marmalade, leaving a margin all round about an inch broad;
  4. roll the next largest in the same manner, lay it on, cover that with marmalade, leaving a margin;
  5. then roll the smallest, and put it on the other two, spreading marmalade;
  6. fold it up, one fold over the other, the width of your hand--press the ends together, tie it in a cloth securely, and place it in a kettle of boiling water, where it can lie at length without doubling;
  7. boil it quickly, and when done, pour melted butter with sugar and wine in the dish.