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St Agnes Pudding

Puddings
Historic

Breadcrumbs, suet, sugar, lemon, egg. Boiled (Walsh 1859)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

St. Agnes Pudding.
883.Mix together ten ounces of grated broad, half a pound of suet, half a pound of moist sugar, the rind and juice of a large lemon, and one egg. It takes a long time to mix; a little brandy is a great improvement, and a few currants may be added. Boil it nearly an hour.




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