A pound and a quarter of flour, fourteen ounces of suet, a pound and a quarter of stoned raisins, four ounces of currants, five of sugar, a quarter-pound of potatoes smoothly mashed, half a nutmeg, a quarter-tea-spoonful of ginger, the same of salt, and of cloves in powder: mix these ingredients thoroughly, add four well-beaten eggs with a quarter-pint of milk, tie the pudding in a well-floured cloth, and boil it for four hours.
Flour, 1 1/4 lb.; suet, 14 ozs.; raisins stoned, 20 ozs.; currants, 4 ozs.; sugar, 5 ozs.; potatoes, 1/4 lb.; 1/2 nutmeg; ginger, salt, cloves, 1/4 tea-spoonful each; eggs, 4; milk, 1/2 pint: 4 hours.
To three ounces of flour, and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well cleaned currants, four ounces of minced apples, five of sugar, two of candied orange-rind, half a tea-spoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly floured cloth, and boil them for three hours and a half . We can recommend this as a remarkably light small rich pudding: it may be served with German, wine, or punch sauce.
Flour, 3 ozs.; bread-crumbs, 3 ozs.; suet, stoned raisins, and currants, each, 6 ozs.; minced apples, 4 ozs.; sugar, 5 ozs.; candied peel, 2 ozs.; spice, 1/2 teaspoonful; salt, few grains; brandy, small wineglass-full; eggs, 3: 3 1/2 hours.