Put half a pint of fine bread crumbs into a basin, and pour on them a quarter-pint of boiling milk; put a plate over, and let them soak for half an hour; then mix with them half a pint of suet chopped extremely small, rather more of stoned raisins, three teaspoonsful of sugar, one of flour, three eggs, a tiny pinch of salt, and sufficient grated lemon-peel or nutmeg to flavour it lightly. Tie the pudding in a well-floured cloth, and boil it for two hours.
Bread-crumbs, 1/2 pint; milk, 1/4 pint; suet, 1/2 pint; raisins, nearly 3/4 pint; sugar, 3 teaspoonful, and 1 of flour; eggs, 3; little salt nutmeg: 2 hours.
With three ounces of the crumb of a stale loaf finely grated and soaked in a quarter-pint of boiling milk, mix six ounces of suet minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white. Boil the pudding for two hours, and serve it with very sweet sauce; put no sugar in it.