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Jug Pudding

(Confectionary.) - (The Lady's Own Cookery Book)

Beat the whites and yolks of three eggs; strain through a sieve; add

gradually a quarter of a pint of milk; rub in a mortar two ounces of

moist sugar and as much grated nutmeg as would cover a sixpence; then

put in four ounces of flour, and beat it into a smooth batter by

degrees; stir in seven ounces of suet and three ounces of bread crumb;

mix all together half an hour before you put it into the pot. Boil it

three hours.

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