Skip to content

English 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 a demonym leading its title: English (confidence 0.55). "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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Mrs.
  2. William Molt One-half pound suet;
  3. one quart milk;
  4. two eggs;
  5. one pound currants;
  6. one pound raisins;
  7. one cup nut meats, chopped fine;
  8. two teaspoonfuls baking powder;
  9. one teaspoonful salt and flour enough to make a stiff batter.
  10. Steam for four to five hours.
  11. Serve with foam sauce.
  12. Foam Sauce: White of one egg;
  13. enough confectionery sugar to make stiff and enough hot water to make it smooth.