cookbooks

College Pudding No 2 Recipe

Take of bread crumb, suet, very finely chopped, currants, and moist

sugar, half a pound of each, and four eggs, leaving out one white, well

beaten. Mix all well together, and add a quarter of a pint of white

wine, leaving part of it for the sauce. Add a little nutmeg and salt.

Boil it a full half hour in tea-cups; or you may fry it. This quantity

will make six. Pour over them melted butter, sugar, and wine.

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