Mrs Beeton Sweet Rich Apple Pudding
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1/2 lb. of bread crumbs,
1/2 lb. of suet,
1/2 lb. of currants,
1/2 lb. of apples,
1/2 lb. of moist sugar,
12 sweet almonds,
1/2 saltspoonful of grated nutmeg,
1 wineglassful of brandy.
Mode.—Chop the suet very fine; wash the currants, dry them, and pick away the
stalks and pieces of grit; pare, core, and chop the apple, and grate the bread
into fine crumbs, and mince the almonds. Mix all these ingredients together,
adding the sugar and nutmeg; beat up the eggs, omitting the whites of three;
stir these to the pudding, and when all is well mixed, add the brandy, and put
the pudding into a buttered mould; tie down with a cloth, put it into boiling
water, and let it boil for 3 hours.
Average cost, 2s.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
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