Eve's Pudding
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
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 Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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 crumbs
- six ounces of brown sugar
- six ounces of currants
- six ounces of butter
- six eggs
Method
- Pare, core, and quarter six large pippins, and chop them very fine.
- Grate stale bread till you have six ounces of crumbs, and roll fine six ounces of brown sugar.
- Pick, wash, and dry six ounces of currants, and sprinkle them with flour.
- Mix all these ingredients together in a large pan, adding six ounces of butter cut small, and two table-spoonfuls of flour.
- Beat six eggs very light, and moisten the mixture with them.
- Add a grated nutmeg, and a tea-spoonful of powdered cinnamon.
- Stir the whole very well together.
- Have ready a pot of boiling water.
- Dip your pudding cloth into it, shake it out, and dredge it with flour.
- Then put in the mixture, and tie it very firmly;
- leaving space for the pudding to swell, and stopping up the tying place with a paste of wetted flour.
- Boil it three hours;
- keeping at the fire a kettle of boiling water, to replenish the pot, that the pudding may be always well covered.
- Send it to table hot, and eat it with sweetened cream flavoured with wine and nutmeg.