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English Pudding

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

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A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United Kingdom This recipe is known as British, but other nations also prepare similar recipes.

Source Public domain in the USA
Credit

From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients 1 ingredient

  1. 3-¾ cups flour Cream butter

Method

  1. ½ cup butter 1 cup seeded raisins 1 cup molasses ¾ cup milk 1 teaspoon salt 1 teaspoon soda ½ teaspoon cloves ½ teaspoon cinnamon ½ teaspoon mace 3-¾ cups flour Cream butter;
  2. add remaining ingredients;
  3. pour into buttered mold;
  4. steam four hours.
  5. Serve with Brandy Sauce or Foamy Sauce.

Plating

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