Three Christmas Puddings from 1880

Christmas Pudding.—No. 1.

Ingredients.—2 1/2 lb. flour, 1 1/2lb. breadcrumbs, l 1/2 lb. suet, 1 1/2 lb. raisins, 1 lb. currants, 1 lb. sugar, a little candied peel, 6 eggs, 1/2 pint of milk.

Method.—Sift the breadcrumbs, chop the suet very fine, stone the raisins, wash and dry the currants, slice the peel. Mix all the dry ingredients well together, then thoroughly beat the eggs, add them to the milk and pour them over the mass. Stir well until all the ingredients are well mixed, butter a mould or basin and fill it, tie down safely and boil for twelve hours.

Christmas Pudding.—No. 2.

Ingredients.—l 1/2  lb. raisins, l 1/2  lb. currants, 1 1/2  lb. sugar,  3/4 lb. flour, 3/4 lb. breadcrumbs, 6 oz. candied peel, 1 1/2  lb. suet, 7 or 8 eggs, a few chopped almonds, 1^ 1/2 wineglasses of brandy,  1 1/2 wineglasses sherry, 1 1/2  wineglasses Noyau, a little salt.

Method.—Proceed as for the foregoing recipe, adding the wine, &c, last. Make into three puddings, and boil in moulds or basins for five hours.


Christmas Pudding.—No. 3 (impromptu).

Ingredients.—2 cups of best mincemeat made for Christmas pies (if it is too dry for pies, it will make the better pudding), 1£ cups flour, 6 eggs—whites and yolks beaten separately.

Method.—Whip the eggs and stir the yolks into the mincemeat. Beat them in hard for two or three minutes until thoroughly incorporated. Put in the whites and the flour, alternately, beating in each before adding the next. Butter a large mould very well, put in the mixture, leaving room for the swelling of the pudding, and boil five hours steadily. If the boiling should intermit one minute, there will be a heavy streak in the pudding. Six hours’ boiling will do no harm. Turn out upon a hot dish and eat with rich sauce if liked.

Source: Tasty dishes made from tested recipes, 1880

Index: Historic Christmas Recipes

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