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The Author’s Christmas Pudding

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

Method

  1. To three ounces of flour and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs.
  2. Mix and beat these ingredients well together, tie them tightly in a thickly-floured cloth, and boil them for three hours and a half.
  3. We can recommend this as a remarkably light small rich pudding: it may be served with German, wine, or punch sauce.
  4. Flour, 3 oz.;
  5. bread-crumbs, 3 oz.;
  6. suet, stoned raisins, and currants, each, 6 oz.;
  7. minced apples, 4 oz.;
  8. sugar, 5 oz.;
  9. candied peel, 2 oz.;
  10. spice, 1/2 teaspoonful;
  11. salt, few grains;
  12. brandy, small wineglassful;
  13. eggs, 3;
  14. 3-1/2 hours.