1811.—CHRISTMAS PUDDING (without suet). (Fruitarian Plum Pudding).
Ingredients.—½ a lb. of figs, ½ a lb. of breadcrumbs, ½ a lb. of stoned raisins, ¼ of a lb. of currants, ¼ of a lb. of sultanas, ¼ of a lb. of candied peel, ½ a lb. of peeled sweet almonds, ¼ of a lb. of pine kernels, ¼ of a lb. of butter, ¼ of a lb. of shelled Brazil nuts, the grated rind of 1, and the juice of 2 lemons, 4 eggs, 1 teaspoonful of whole spice, a pinch of salt, ¼ of a lb. of moist or brown sugar, 2 apples, ¼ of a lb. of honey.
Method.—Mince the figs. Peel, core and chop the apples. Chop the almonds, pine kernels and nuts. Clean the fruit, and chop or shred the candied peel. Put all the dry ingredients in a basin, and add the honey and lemon juice. Beat up the eggs, and stir in with the above. When thoroughly mixed fill into 1 or 2 buttered moulds, tie over with a buttered cloth, and boil for 3 hours. When done, unmould, dish up, and serve with a suitable sauce or custard.
Average Cost.—2s. 9d. Sufficient for 2 medium-sized puddings.
1812.—CHRISTMAS PUDDING (rich). (Fr.—Pouding de Noël.)
Ingredients.—½ a lb. of beef suet, 2 ozs. of flour, ½ a lb. of raisins, ¼ of of a lb. of mixed peel. ½ a grated nutmeg, ½ an oz. of mixed spice, ½ an oz. of ground cinnamon, 1 gill of milk, 1 wineglassful of rum or brandy, ½ a lb. of breadcrumbs, ½ a lb. of sultanas, ¼ lb. of currants, 1 lemon, 2 ozs. of dessicated cocoanut or shredded almonds, a pinch of salt, 4 eggs.
Method.—Skin the suet and chop it finally. Clean the fruit, stone the raisins, finely shred the mixed peel; peel and chop the lemon rind. Put all the dry ingredients in a basin and mix well. Add the milk, stir in the eggs one at a time, add the rum or brandy and the strained juice of the lemon. Work the whole thoroughly for some minutes, so that the ingredients are well blended. Put the mixture in a well buttered pudding basin or pudding cloth; if the latter is used it should be buttered or floured. Boil for about 4 hours, or steam for at least 5 hours.
Average Cost.—1s. 10d. Sufficient for 8 or 9 persons.
1813.—CHRISTMAS PUDDING (inexpensive).
Ingredients.—¼ of a lb. of flour, ¼ of a lb. of breadcrumbs, 1 oz. of Paisley flour, ½ a lb. of chopped suet, ½ a lb. of sultanas, ½ a lb. of raisins (stoned), 6 ozs. mixed candied peel, ¼ of a lb. of castor sugar, 1 lemon rind and juice, 3 eggs, milk to mix.
Method.—Sift the flour and Paisley flour well together, mix the chopped suet with the flour, and add all the other dry ingredients. Stir in the beaten eggs and sufficient milk to make the mixture rather moist.
