A Rich Christmas Pudding
- One pound of raisins stoned
- One pound of currants
- Half a pound of beef-suet [butter, marjoram or lard quarter pound of suga
- Two spoonfuls [tablespoons] of flour
- Three eggs
- One cup of sweetmeats [candied or crystallized fruit]
- A wineglass of brandy [1/2 cup]
- Mix well and boil in a mould eight hours.
A Good Christmas Pudding
- One pound of flour
- Two pounds of suet [butter, marjoram]
- One pound of currants
- One pound of plums
- Eight eggs
- Two ounces of candied peel, almonds and mixed spice according to taste
- Boil gently for seven hours. The ingredients should be reduced to half or ¼.
Cottage Christmas Pudding
- A pound and a quarter of flour
- Fourteen ounces of suet [butter or marjoram is a must substitute for this one]
- A pound and a quarter of stoned raisins
- Four ounces of currants
- Five [ounces] of sugar,
- A quarter pound of potatoes smoothly mashed
- Half a nutmeg [1/4 teaspoon]
- One quarter teaspoonful of ginger, the same of salt, and cloves in powder
- Mix these ingredients thoroughly
- Add four well-beaten eggs with a quarter pint of milk
- Tie the pudding in a well-floured cloth
- Boil it for four hours
Go To Page: 1 2
The copyright of the article Old Fashioned Christmas Recipes From Colonial America - Page 2 in 19th Century Recipes is owned by . Permission to republish Old Fashioned Christmas Recipes From Colonial America - Page 2 in print or online must be granted by the author in writing.
