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McQueen family cookbook item 4, Scotland, 1870s
Page 16
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Christmas Pudding 1 lb flour 1/4 lb suet 1/2 lb treacle. 2 oz currants. 2 oz rasins 1 1/2 teaspoonfuls baking powder 1/2 teaspoonfuls ground ginger. Rub the suet into the flour put in the baking powder currants + rasins + ginger. Put in the treacle (about a teacupful). then water to make it into a soft paste. Pour it into a greased basin Do not fill the basin. Cover the top with a floured cloth and boil 2 1/2 hours.
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Christmas Pudding 1 lb flour 1/4 lb suet 1/2 lb treacle. 2 oz currants. 2 oz rasins 1 1/2 teaspoonfuls baking powder 1/2 teaspoonfuls ground ginger. Rub the suet into the flour put in the baking powder currants + rasins + ginger. Put in the treacle (about a teacupful). then water to make it into a soft paste. Pour it into a greased basin Do not fill the basin. Cover the top with a floured cloth and boil 2 1/2 hours.
Szathmary Culinary Manuscripts and Cookbooks
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