Christmas Pudding
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
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 Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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 English walnuts
- one pound figs
- one pound raisins seeded
- one cup suet
- three cups flour
- one teaspoonful salt
- one cup milk
- one teaspoonful soda
- one cup molasses
- one tablespoonful brandy
- one nutmeg
Method
- Mrs.
- Joel H.
- Norton Chop the meats from one pound English walnuts;
- chop one pound figs;
- one pound raisins seeded;
- one cup suet.
- Rub the above well in flour;
- grate one nutmeg into three cups flour and one teaspoonful salt.
- Moisten with one cup milk.
- Dissolve well one teaspoonful soda in one cup molasses, and add last with one tablespoonful brandy.
- Dip a square of cloth in boiling water;
- then quickly flour center.
- Mold in form of a ball and tie securely with string.
- Boil three or four hours in boiling water in very large kettle or boiler.
- Hang up to dry and when thoroughly dry place in jar with an apple to keep from molding.
- Make a week or two before you wish to use it.
- Boil it in boiling hot water for one hour when ready to use.
- Any sauce will do, but whipped cream sweetened with maple sugar is delicious.
- Brandy can be poured over pudding and set on fire if you wish, if served at table.