Eve's Pudding
A historical recipe from A Poetical Cook-Book, by Maria J. Moss (1864).
A historical recipe
A Poetical Cook-Book, by Maria J. Moss (1864). Project Gutenberg eBook #25631.
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 Poetical Cook-Book, by Maria J. Moss (1864). Digitised by Project Gutenberg, eBook #25631 (https://www.gutenberg.org/ebooks/25631). 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: eve's 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
- Six ounces of bread--let
- Six ounces of currants
Method
- If you want a good pudding, mind what you are taught: Take eggs, six in number, when bought for a groat;
- The fruit with which Eve her husband did cozen, Well pared and well chopped, take at least half a dozen;
- Six ounces of bread--let the cook eat the crust-- And crumble the soft as fine as the dust;
- Six ounces of currants from the stalks you must sort, Lest they husk out your teeth, and spoil all the sport;
- Six ounces of sugar won't make it too sweet, And some salt and some nutmeg will make it complete.
- Three hours let it boil, without any flutter, And Adam won't like it without sugar and butter.