Another Christmas Pudding
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
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 La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). 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 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.
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Ingredients
- One pound of raisins
- one pound of currants
- one pound of suet
- a pound of bread-crumbs
- one pint of milk
- a pound of citron
- one glass of brandy
- ten eggs
- one small nutmeg
Method
- One pound of raisins, one pound of currants, one pound of suet, three-quarters of a pound of bread-crumbs, one pint of milk, ten eggs, three-quarters of a pound of citron and orange-peel mixed, one small nutmeg, one glass of brandy.
- Stone the raisins and divide them, wash and dry the currants, and cut the peel into slices.
- Mix all these with the bread-crumbs, flour and suet chopped very fine, add the grated nutmeg, and then stir in the eggs well-beaten, the brandy, and the milk.
- When the ingredients are well blended, put it into a mould, tie a floured cloth over it, and boil it six hours.
- When done turn it out, and serve with brandy and arrowroot sauce.