Queen of Puddings

From a
1902
cook book
^^^^^^^

.

3/4 lb. Suet
chopped and mixed with
1 Tbsp. Flour,
3/4 lb. Raisins,
3/4 lb. Currants,
3/4 lb. Sugar,
3/4 lb. Fresh Bread-Crumbs,
grated Rind of 1 Lemon,
1/4 lb. Candied Orange-Peel and Citron,
shredded,
1/2 tsp. ground Cinnamon,
1/2 tsp. Cloves,
1/2 tsp. Nutmeg,
and 1/2 tsp. Allspice.
Mix the Materials together,
and add
6 Eggs,
and 1/2 c. Brandy.
Wet a strong cloth
and dredge it with Flour,
and a little Butter;
turn the Mixture into it
and draw the cloth into a bag,
leaving enough room for the Pudding
to swell a little.
Put it into a pot of boiling water
and let it boil from 4 to 5 hours,
then turn carefully into a dish.
v