Christmas Pudding

A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).

A historical recipe

A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.

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 A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). 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

Method

4 lbs.
of raisins.
4 lbs.
of currants.
4 lbs.
of mixed peel.
4 lbs.
of beef suet.
2 lbs.
of bread-crumbs.
2 lbs.
of flour.
½ lb.
of mixed spice.
3 lbs.
of brown sugar.
16 or 20 eggs.
2 lbs.
of chopped sweet almonds.
Rind of 4 lemons grated, and the juice.
Stone the raisins, wash the currants, chop the suet and peel, and put all dry ingredients together and mix well.
Then add the whipped eggs and stir all together for half an hour;
then add half a bottle of rum, half a bottle of brandy, and the juice of the lemons.
Add spirits to taste;
boil eight hours.
Enough for twelve puddings.