Christmas Pudding (4)
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
This recipe is known as British, but other nations also prepare similar recipes.
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 4 ingredients
- 1/2 lb. each of raisins
- 1 lb. each of wholemeal breadcrumbs
- 1/2 oz. of spice
- 4 beaten-up eggs
Method
- This is a plainer pudding, which will agree with those who cannot take rich things.
- 1/2 lb.
- each of raisins, sultanas, currants, sugar, butter, and Brazil nuts.
- 1 lb.
- each of wholemeal breadcrumbs, Allinson fine wheatmeal, and grated carrots;
- 4 beaten-up eggs, 1/2 oz.
- of spice, and some milk.
- Wash and pick the currants and sultanas, wash and stone the raisins, and chop fine the Brazil nuts.
- Rub the butter into the wholemeal flour, mix all the ingredients together, and add as much milk as is required to moisten the mixture.
- Fill buttered pudding basins with it, cover with buttered paper, and tie over pudding cloths.
- Boil the puddings for 8 hours.
Plating
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