From Godey’s Lady’s Book and Magazine, December 1859.

Old English Christmas Plum Pudding — To make what is termed a pound pudding, take raisins well stoned, currants thoroughly washed, one pound each; chop a pound of suet very finely and mix with them; add a quarter of a pound of flour, or bread very finely crumbled, three ounces of sugar, one ounce and a half of grated lemon-peel, a blade of mace, half a small nutmeg, one teaspoonful of ginger, half a dozen eggs well beaten; work it well together, put it into a cloth, tie it firmly, allowing room to swell, and boil not less than five hours. It should not be suffered to stop boiling.

A Rich Christmas Pudding — One pound of raisins stoned, one pound of currants, half a pound of beef-suet, quarter of a pound of sugar, two spoonfuls of flour, three eggs, a cup of sweetmeats, and a wineglass of brandy. Mix well, and boil in a mould for eight hours.

Boiled Plum Pudding — The crumbs of a small loaf, half a pound each of sugar, currants raisins, and beef-suet shred, two ounces of candied peel, three drops of essence of lemon, three eggs, a little nutmeg, a tablespoonful of flour. Butter the mould, and boil them five hours. Serve with brandy-sauce.

A Good Christmas Pudding — One pound of flour, two pounds of suet, one pound of currants one pound of plums, eight eggs, two ounces of candied peel, almonds and mixed spice according to taste. Boil gently for seven hours.

Mince Pies — Take a pound of beef, free from skin and strings, and chop it very fine; then two pounds of suet, which likewise pick and chop; then add three pounds of currants nicely cleaned and perfectly dry, one pound and a half of apples, the peel and juice of a lemon, half a pint of sweet wine, half a nutmeg, and a few cloves and mace, with pimento in fine powder; have citron, orange, and lemon-peel ready, and put some in each of the pies when made.

Mincemeat — Six pounds of currants, three pounds of raisins stoned, three pounds of apples chopped fine, four pounds of suet, two pounds of sugar, two pounds of beef, the peel and juice of two lemons, a pint of sweet wine, a quarter of a pine of brandy, half an ounce of mixed spice. Press the whole into a deep pan when well mixed.

Pumpkin Pudding — Take one pint of pumpkin that has been stewed soft and pressed through a colander; melt in half a pint of warm milk, quarter of a pound of butter and the same quantity of sugar, stirring them well together; one pint of rich cream will be better than milk and butter; beat eight eggs very light, and add them gradually to the other ingredients alternately with the pumpkin; then stir in a wineglass of rose water and two glasses of wine mixed together, a large teaspoonful of powdered mace and cinnamon mixed, and a grated nutmeg. Having stirred the whole very hard, put it into a buttered dish, and bake it three-quarters of an hour.

Little Plum Cakes to Keep Long — Dry one pound of flour, and mix with six ounces of finely-pounded sugar; beat six ounces of butter to a cream, and add to three eggs well beaten, half a pound of currants washed and nicely dried, and the flour and sugar; beat all for some time, then dredge flour on tin plates, and drop the batter on them the size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brick oven.

Twelfth Cake

To two ounces of flour well sifted unite
Of loaf-sugar ounces sixteen;
Two pounds of fresh butter, with eighteen fine eggs,
And flour pounds of currants washed clean;
Eight ounces of almonds well blanched and cut small,
The same weight of citron sliced;
Of orange and lemon-peel candied one pound,
And a gill of pale brandy uniced;
A large nutmeg grated; exact half an ounce
Of allspice, but only a quarter
Of mace, coriander, and ginger well ground,
Or pounded to dust in a mortar.
An important addition is cinnamon, which
Is better increased than diminished;
The fourth of an ounce is sufficient. Now this
May be baked four good hours till finished.

Cranberry Pudding — Boil one pint and a half of cranberries cleared of the stalks in four ounces of sugar and water, until they are broken and form a kind of jam; make up a large ball of it; cover it well with rice washed clean and dry; then round each fold a floured piece of cloth, which tie as for dumplings. Boil them one hour; sift sugar over when served, and butter in a boat.

Imperial Gingerbread — Rub six ounces of butter into three-quarters of a pound of flour; then mix six ounces of treacle with a pint of cream carefully, lest it should turn the cream; mix in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one ounce of caraway-seeds; stir the whole well together into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on top.

Share this post on: