Plum Pudding

E. S. Willis

One and a half pounds of raisins (stoned), one and a half pounds of currants, one and a half pounds of suet, one and a half pounds of sugar, three-quarters of a pound of flour, three-quarters of a pound of bread crumbs (soaked in one-half pint of milk), ten eggs, one apple (chopped), a quarter of a pound of candied peel, one ounce of bitter almonds, one ounce of sweet almonds. Boil gently for ten hours, and serve with brandy sauce.

From page 58 of the 1904 edition.

Original pages from the book