Dessert
Fruit pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cream together a cupful of butter and the same quantity of powdered sugar.
- Beat six eggs light and stir them into the butter and sugar.
- When thoroughly blended add three cupfuls of prepared flour and the grated peel of two lemons.
- Have already prepared a half pound of seeded and halved raisins, eight minced figs and a quarter of a pound of minced citron.
- Mix these, dredge them thoroughly with flour and stir into the batter.
- Boil in a very large mold for three hours.
- This is an excellent company pudding and is a large one.
Historical transcription
Source method
- 1
Cream together a cupful of butter and the same quantity of powdered sugar. Beat six eggs light and stir them into the butter and sugar. When thoroughly blended add three cupfuls of prepared flour and the grated peel of two lemons.
- 2
Have already prepared a half pound of seeded and halved raisins, eight minced figs and a quarter of a pound of minced citron. Mix these, dredge them thoroughly with flour and stir into the batter. Boil in a very large mold for three hours. This is an excellent company pudding and is a large one. Eat with hot liquid sauce.
Nutrition pending
No invented nutrition numbers.
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