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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 72
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72 Plumb Pudding - Charleton Recipe for a large sized one - Stone and Shred a pound of Mansons pick and clean a pound of Currants 1/4 pound Orange peel sherd - Mince a pound of Suet - beat 8 Eggs with 3 quarter of a pound of flour, till it is very smooth [Give?] a little Salt a little Sugar Season with nutmeg and Cinnamon and put a Gill of Brandy - Mix all well together and tie up very hard - put it in a pot of boiling water - it will take 4 hours, boiling - the Cloth must be dipped into hot water and dusted with flour before the pudding is put into it -
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72 Plumb Pudding - Charleton Recipe for a large sized one - Stone and Shred a pound of Mansons pick and clean a pound of Currants 1/4 pound Orange peel sherd - Mince a pound of Suet - beat 8 Eggs with 3 quarter of a pound of flour, till it is very smooth [Give?] a little Salt a little Sugar Season with nutmeg and Cinnamon and put a Gill of Brandy - Mix all well together and tie up very hard - put it in a pot of boiling water - it will take 4 hours, boiling - the Cloth must be dipped into hot water and dusted with flour before the pudding is put into it -
Szathmary Culinary Manuscripts and Cookbooks
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