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Light Sultana Pudding

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

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 The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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.

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Ingredients

Method

  1. Ingredients--3 eggs.
  2. Their weight in each--butter, flour, and sugar.
  3. ¼ lb.
  4. of sultanas.
  5. The grated rind of a lemon.
  6. Method.--Beat the butter to a cream.
  7. Mix in gradually the flour and sugar, alternately with the eggs, which should be well beaten.
  8. Then add the sultanas, well cleaned, and the grated lemon rind.
  9. Steam for three hours.