Cookbook:Windsor pudding

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Cookbook | Recipes This page incorporates text from the public domain 1881 Household Cyclopedia.

[edit] Ingredients

• 1/2 pound (225g) of shredded suet
• French roll
• Small amount of nutmeg
• Rind of a lemon
• 1/2 pound (225g) of chopped apples
• 1/2 pound (225g) of currants
• 1/2 pound (225g) of raisins
• Glass of rich, sweet wine
• 5 eggs

Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon. Add to these half a pound of chopped apples, half a pound of currants, clean washed and dried, half a pound of jar raisins, stoned and chopped, a glass of rich sweet wine, and 5 eggs, beaten with a little salt. Mix all thoroughly together, and boil it in a basin or mould for three hours. Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish.