Christmas Pudding (3)
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
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 Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). 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. each of raisins
- 1/2 lb. each of moist sugar
- 1/4 lb. of mixed peel
- 1/2 oz. of mixed spice
- 6 eggs
Method
- 1 lb.
- each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels;
- 1/2 lb.
- each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter;
- 1/4 lb.
- of mixed peel, 1/2 oz.
- of mixed spice, 6 eggs, and some milk.
- Wash and pick the currants and sultanas;
- wash and stone the raisins;
- chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel.
- Rub the butter into the meal and breadcrumbs.
- First mix all the dry ingredients, then beat well the eggs and add them.
- Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon.
- Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 12 hours.
Plating
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