Christmas Pudding
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
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 Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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
- 1 lb. of suet
- ½ lb. of candied peel
- ¾ lb. of flour
- ¼ lb. of bread-crumbs
- ¼ lb. of moist sugar
- ½ pint of milk
- 4 eggs
Method
- Ingredients--2 lb.
- of raisins.
- 1 lb.
- of suet.
- ½ lb.
- of candied peel.
- ¾ lb.
- of flour.
- ¼ lb.
- of bread-crumbs, ¼ lb.
- of moist sugar.
- A little mixed spice.
- Half a nutmeg grated.
- A little lemon rind grated.
- ½ pint of milk.
- 4 eggs.
- Method.--Put the dry ingredients into a basin, and mix with the eggs, well beaten, and the milk.
- Put into a well-greased basin, and boil ten hours if possible.