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Omnibus Pudding

Puddings
Historic

Steamed suet pudding with dried fruit, and, in the original receipt, potato and carrot.

A pudding by this name, the later version with treacle as the sweetener instead of sugar, occurs in some versions of Mrs.B, but not in editions edited in her lifetime.


Original Receipt in Godey's Lady's Book of Receipts and Household Hints by Sarah Frost (1870);

OMNIBUS PUDDING
Half a pound of flour, half a pound of beef suet, half a pound of currants, half a pound of raisins stoned, half a pound of sugar, half a pound of scraped raw potatoes, and quarter of a pound of scraped carrots, mixed together, and spice to taste. Boil four hours.




Original Receipt in The Enquirer's Oracle by Ward, Lock & Co (1884);

556 Omnibus Pudding
Take six ounces of fine flour, six ounces of suet shred fine, six ounces of raisins stoned, four ounces of molasses, four ounces of milk. Mix well, put into a basin, tie a cloth over, and boil for three or four hours. Serve with brandy sauce.






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