(7) Put 31b. of stoned raisins, or 21b. of raisins and lib. of
well-washed and dried currants into a bowl, and mix them
up with 8oz. each of sifted breadcrumbs, finely-chopped mixed
candied-peel, and moist sugar, 1 teacupful of flour, half that
quantity of milk, 21b. of shred beef-suet, 1 table-spoonful of
ground mixed spice, and a small quantity of salt, and stir
in ten or eleven well-beaten eggs and ^ gill of milk. Pour the
mixture into a buttered basin or plain mould, cover it over
on the top first with greased paper and then with a wet cloth,
tying it securely ; put it in a saucepan of water over a good
fire, and boil for ten hours. Turn it out when done, dredge
over a little caster sugar, and serve. A little brandy added
to the mixture while mixing is an improvement, but it may
be dispensed with.
(8) Chop and rub through a sieve 31b. of beef-suet, put it
into a bowl, and work it into an equal quantity of flour ; then
add and mix in the order given, thoroughly incorporating one
2 L
Sauces, <tc., referred to, see under their special heads.
386
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Christmas Fare — continued.
ingredient before another is added, 21b. of stoned and minced
raisins, lib. of picked, washed, and dried currants, 1 dessert-
spoonful of powdered ginger, and a small quantity each of |
salt and grated nutmeg, and beat in lib. of treacle, J teacupful
of milk, 1 teacupful of brandy, and eight beaten eggs✪ Christmas Pudding. When
all these ingredients are thoroughly incorporated, put the
mixture into a basin or tie it up in a cloth, and boil in a
saucepan of water over a good fire for about ten hours. Take
it out, and it is ready for use. These puddings should be
boiled several days before being wanted, and then only heated
through before being served.
(9) Put 6oz. of breadcrumbs and Jib. of flour into a basin,
mix in Jib. of beef-suet finely shred and rubbed through a
sieve, and add Jib. each of picked, washed, and dried currants
and stoned raisins, 2oz. of sultana raisins, and 3oz. each of
chopped candied orange- and citron-peels. When they are
well mixed, grate over half a nutmeg, and stir in 1 breakfast-
cupful of milk, five well-beaten eggs, and J wineglassful of
brandy✪ Pudding. Put the pudding into a buttered basin or plain mould,
with a floured or damped cloth tied over it securely, or tie the
pudding simply up in a wet cloth, plunge it into a saucepan of
water over the fire, and boil for about six hours. Turn it out
carefully on to a dish, pour round a little arrowroot or sweet
sauce or brandy, and serve. The brandy may be warmed and
ignited a few minutes before serving if desired.
It is advisable to keep a kettle of boiling water ready to
fill up the saucepan as the water wastes, for it is most im-
portant that the rapid boiling should not stop even for an
instant while the puddings are in the saucepan.
Page 352 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(7) Put 3 lb. of stoned raisins, or 2 lb. of raisins and 1 lb. of well-washed and dried currants into a bowl, and mix them up with 8 oz. each of sifted breadcrumbs, finely-chopped mixed candied-peel, and moist sugar, 1 teacupful of flour, half that quantity of milk, 2 lb. of shred beef-suet, 1 table-spoonful of ground mixed spice, and a small quantity of salt, and stir in ten or eleven well-beaten eggs and 1/2 gill of milk. Pour the mixture into a buttered basin or plain mould, cover it over on the top first with greased paper and then with a wet cloth, tying it securely ; put it in a saucepan of water over a good fire, and boil for ten hours. Turn it out when done, dredge over a little caster sugar, and serve. A little brandy added to the mixture while mixing is an improvement, but it may be dispensed with.
(8) Chop and rub through a sieve 3 lb. of beef-suet, put it into a bowl, and work it into an equal quantity of flour ; then add and mix in the order given, thoroughly incorporating one
2 L
Sauces, <tc., referred to, see under their special heads.
Christmas Fare — continued.
ingredient before another is added, 2 lb. of stoned and minced raisins, 1 lb. of picked, washed, and dried currants, 1 dessertspoonful of powdered ginger, and a small quantity each of salt and grated nutmeg, and beat in 1 lb. of treacle, 1/2 teacupful of milk, 1 teacupful of brandy, and eight beaten eggs. When all these ingredients are thoroughly incorporated, put the mixture into a basin or tie it up in a cloth, and boil in a saucepan of water over a good fire for about ten hours. Take it out, and it is ready for use. These puddings should be boiled several days before being wanted, and then only heated through before being served.
(9) Put 6 oz. of breadcrumbs and 1 lb. of flour into a basin, mix in 1 lb. of beef-suet finely shred and rubbed through a sieve, and add 1 lb. each of picked, washed, and dried currants and stoned raisins, 2 oz. of sultana raisins, and 3 oz. each of chopped candied orange- and citron-peels. When they are well mixed, grate over half a nutmeg, and stir in 1 breakfastcupful of milk, five well-beaten eggs, and 1/2 wineglassful of brandy. Put the pudding into a buttered basin or plain mould, with a floured or damped cloth tied over it securely, or tie the pudding simply up in a wet cloth, plunge it into a saucepan of water over the fire, and boil for about six hours. Turn it out carefully on to a dish, pour round a little arrowroot or sweet sauce or brandy, and serve. The brandy may be warmed and ignited a few minutes before serving if desired.
It is advisable to keep a kettle of boiling water ready to fill up the saucepan as the water wastes, for it is most important that the rapid boiling should not stop even for an instant while the puddings are in the saucepan.
Records on this page
Christmas PuddingPudding