Christmas Pudding (Imitation)
A historical recipe from The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896).
A historical recipe
The Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896). Project Gutenberg eBook #30293.
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 Candy Maker's Guide A Collection of Choice Recipes for Sugar Boiling, by Fletcher Manufacturing Company (1896). Digitised by Project Gutenberg, eBook #30293 (https://www.gutenberg.org/ebooks/30293). 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
- 7 lbs. White Sugar
- 1 lb. Raisins
- 1/2 lb. Sweet Almonds blanched chopped
- 1 lb. Currants
- 1 lb. Sultanas
- 1/2 lb. Mixed Peel
- 1 oz. Mixed Spice
- 2 pints Water
Method
- 7 lbs.
- White Sugar.
- 1 lb.
- Raisins.
- 1/2 lb.
- Sweet Almonds blanched chopped.
- 1 lb.
- Currants.
- 1 lb.
- Sultanas.
- 1/2 lb.
- Mixed Peel.
- 1 oz.
- Mixed Spice.
- 2 pints Water.
- PROCESS.--Prepare fruit by washing currants in cold water, afterwards drying them;
- stone raisins;
- blanch and chop almonds;
- cut the peel in stripes, then mix them together, adding the spice;
- boil the sugar and water to ball degree;
- remove the pan from the fire: grain the boil by rubbing the syrup against the side of the pan in the usual way;
- when it becomes creamy, add the mixed fruit, carefully stirring the whole until thoroughly incorporated;
- have some wet cloths ready, into which divide the boil;
- tie them very tight and hang them up until set hard.
- The blanched almonds are used to represent suet and should be chopped accordingly.