Eve's Pudding
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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 Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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
- ½ pound finely grated bread crumbs
- ½ pound finely chopped apples
- 6 ounces sugar
- 2 ounces citron
- ½ pound finely chopped suet
- ½ pound currants
- 4 eggs
Method
- ½ pound finely grated bread crumbs.
- ½ pound finely chopped apples.
- 4 eggs.
- 6 ounces sugar.
- 2 ounces citron, and lemon peel.
- ½ pound finely chopped suet.
- ½ pound currants.
- A little nutmeg.
- Butter the mould well, and boil three hours.--Mrs.
- H.
- T.
- S.