John Jack
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
- One pound each of stoned raisins
- one half pound candied lemon
- one tablespoon salt
- one half ounce bitter almonds chopped fine
- a sprig of berried holly
- a wineglassful of brandy around it
- eight fresh eggs
- three large carrots
Method
- One pound each of stoned raisins, currants, beef kidney suet, granulated sugar, bread crumbs, and flour, one half pound candied lemon and citron peel mixed;
- one tablespoon salt, one teaspoonful each of finely ground nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter almonds chopped fine, the red part of three large carrots grated, breakfast cupful of strong coffee, strained at breakfast, cupful of molasses, and enough pure apple cider to make the whole of the proper consistency.
- Mix thoroughly and stand in a warm place over night, put into mould or pudding bag, tie tightly and boil gently for twelve hours.
- In serving make a sauce of flour, water, butter, and sugar flavored with brandy.
- Place the pudding on a hot dish, stick a sprig of berried holly in the centre, pour a wineglassful of brandy around it and set fire to it.