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Willis Family recipe book, 1833-1861
Page 17
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Orthodox Pudding 5 ounces Fine flour 1/4 lb raisins 1/4 lb Suet 2 Eggs little nutmeg & sugar boil 4 hours Ginger Beer Boil 4 oz of shred ginger 6 lbs Loaf sugar in 6 gallons of water - Boil it one hour - Take off the scum whilst boiling then put it into a Tub with the juice & peel of seven Lemons - let it stand (covered with a cloth) till nearly cold - then strain it thro' a seive into a Cask & put a tablespoonful of yeast into it - when it has fermented 5 or six days add one bottle of Brandy then stop it down & in about a week it will be fine enough to bottle after being a fortnight bottled it will be fit for drinking Treacle Pudding - EffS. lb 1/2 Flour lb 1/2 of fruit (Currents & Raisins) oz 6 Suet 2 Tablespoonfuls of Treacle Small quantity of Spices Mix them together & boil 4 hours
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Orthodox Pudding 5 ounces Fine flour 1/4 lb raisins 1/4 lb Suet 2 Eggs little nutmeg & sugar boil 4 hours Ginger Beer Boil 4 oz of shred ginger 6 lbs Loaf sugar in 6 gallons of water - Boil it one hour - Take off the scum whilst boiling then put it into a Tub with the juice & peel of seven Lemons - let it stand (covered with a cloth) till nearly cold - then strain it thro' a seive into a Cask & put a tablespoonful of yeast into it - when it has fermented 5 or six days add one bottle of Brandy then stop it down & in about a week it will be fine enough to bottle after being a fortnight bottled it will be fit for drinking Treacle Pudding - EffS. lb 1/2 Flour lb 1/2 of fruit (Currents & Raisins) oz 6 Suet 2 Tablespoonfuls of Treacle Small quantity of Spices Mix them together & boil 4 hours
Szathmary Culinary Manuscripts and Cookbooks
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