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Hunting Pudding
Puddings and Sweet Deserts
Historic

A rich steamed pudding with dried fruit, lemon peel.


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

131. A HUNTING PUDDING.

Take a pound of fine flour, a pound of beef-suet shred fine, three quarters of a pound of currans well cleaned, a quartern of raisins stoned and shred, five eggs, a little lemon-peel shred fine, half a nutmeg grated, a jill of cream, a little salt, about two spoonfuls of sugar, and a little brandy, so mix all well together, and tie it up right in your cloth; it will take two hours boiling; you must have a little white wine and butter for your sauce.



See also: Hunter's Pudding




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