Cookbook:Windsor Pudding

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


  • 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


  1. 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.
  2. 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.
  3. Mix all thoroughly together, and boil it in a basin or mould for three hours.
  4. Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish.