Ingoldsby Christmas Puddings
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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 Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). 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: christmas 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
- one pound of finely-grated bread
- two pounds of raisins stoned
- a pound of candied peel
- an ounce of mixed spice
- four glasses of brandy
- one nutmeg
Method
- Mix very thoroughly one pound of finely-grated bread with the same quantity of flour, two pounds of raisins stoned, two of currants, two of suet minced small, one of sugar, half a pound of candied peel, one nutmeg, half an ounce of mixed spice, and the grated rinds of two lemons;
- mix the whole with sixteen eggs well beaten and strained, and add four glasses of brandy.
- These proportions will make three puddings of good size, each of which should be boiled six hours.
- Bread-crumbs, 1 lb.;
- flour, 1 lb.;
- suet, 2 lbs.;
- currants, 2 lbs.;
- raisins, 2 lbs.;
- sugar, 1 lb.;
- candied peel, 1/2 lb.;
- rinds of lemons, 2;
- nutmegs, 1;
- mixed spice, 1/2 oz.;
- salt, 1/4 teaspoonsful;
- eggs, 16;
- brandy, 4 glassesful: 6 hours.
- Obs.—A fourth part of the ingredients given above, will make a pudding of sufficient size for a small party: to render this very rich, half the flour and bread-crumbs may be omitted, and a few spoonsful of apricot marmalade well blended with the remainder of the mixture.
- Footnote 147: Rather less liquid will be required to moisten the pudding when this is done, and four hours and a quarter will boil it.