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Christmas Pudding

The following recipe was transcribed ver batim from 

The House

London, England

Christmas, 1901

1 lb. stoned raisins; 1/2 lb. cleaned sultana raisins; 1/2 lb. currants, washed, dried and picked; 1/2 lb. mixed candied peel sliced thinly; 1 lb. castor sugar; 1 lb. butter; 1 lb. juicy apples, peeled, cored and chopped finely; 1/2 lb. bread crumbs; 1/4 lb. flour; 1/4 lb. cornflour;  2 lemons, the rind grated, and the juice squeezed and strained; 1 gill sherry; 1/2 gill brandy; 1/2 gill rum; 8 eggs; 1/8th of a nutmeg grated; 1/2 teaspoon mixed spice, which should consist of ginger, mace, cloves, and cinnamon, all pounded together and sifted through muslin; 1/2 teaspoonful salt; and 1 teaspoonful baking powder.

METHOD. - Prepare all ingredients very carefully; the dried fruit should be free from all stones and stalks and perfectly dry. The apples should be of a sour, juicy description; the spice must be freshly made and carefully measured. Work the butter and sugar to a cream, add the eggs one at a time and beat each well in; then stir in the fruit and peel. Mix the flour, cornflour, spice, salt, and baking powder together, and mix up the pudding, adding the fluid last of all. Beat well for about ten minutes. Then put the pudding in a greased basin, lay a greased paper on top, tie over a stout pudding-cloth and boil for eight hours. When the pudding is cold turn it out of the basin, tie it in a good pudding-cloth, dry and sweet, but not new, and hang it up in a dry place. This pudding must be boiled for two hours when wanted for table, and if sent away t is a good plan to sew a card, with the time required written clearly, on to the cloth. If preferred, the pudding may be re-boiled in the basin when required for use, but the cloth is more convenient for packing.

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