DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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To make a common Rice Pudding
To a quart of Milk, put a quarter of a pound of Rice, a little Salt, two table spoonful of Suet chopped fine or a little dripping, a little nutmeg, sugar to your taste.
To make tea cakes or bread pudding.  To a quart of milk two two-penny muffins, or the same proportion of bread, break it in pieces, and when the milk boils, pour it hot on the bread, put to it six oz of butter and sugar to your taste, let 8 eggs be well beaten up and when the milk is cool, beat the bread fine and add the eggs, put brandy to taste, you may add 1/2 a lb of currants if you please - The above will make a good common pudding with four eggs and a little dripping.
To make a plumb pudding   Take 4 spoonful meat, of flour beat it up with 6 egg 3 lb of currants 3/4 lb of suet the juice and rind of one lemon, 1 lb of sugar and a little brandy and candied lemon mix them well together and boil it five hours

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To make a common Rice Pudding To a quart of Milk, put a quarter of a pound of Rice, a little Salt, two table spoonful of Suet chopped fine or a little dripping, a little nutmeg, sugar to your taste. To make tea cakes or bread pudding. To a quart of milk two two-penny muffins, or the same proportion of bread, break it in pieces, and when the milk boils, pour it hot on the bread, put to it six oz of butter and sugar to your taste, let 8 eggs be well beaten up and when the milk is cool, beat the bread fine and add the eggs, put brandy to taste, you may add 1/2 a lb of currants if you please - The above will make a good common pudding with four eggs and a little dripping. To make a plumb pudding Take 4 spoonful meat, of flour beat it up with 6 egg 3 lb of currants 3/4 lb of suet the juice and rind of one lemon, 1 lb of sugar and a little brandy and candied lemon mix them well together and boil it five hours