“_James_, son of Alpheus, is mentioned in the Gospels only in the matter of his ordination to the apostleship; and but once elsewhere in the New Testament by the appellation "son of Alpheus."[498] In writings other than scriptural he is sometimes designated as James II to avoid confusing him with James the son of Zebedee. There is acknowledged uncertainty concerning the identity of James the son of Alpheus as the James or one of the James's referred to in the Acts and the Epistles;[499] and a plenitude of controversial literature on the subject is extant.[500]”
A cook of roughly the same moment, setting down the same dish.
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Sources: The passage is from James E. (James Edward) Talmage, Jesus the Christ: A Study of the Messiah and His Mission According to , free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, amphora stamp.