Required: One and a half pound of chopped beef suet. Half a pound each of fresh breadcrumbs and glace cherries. Six ounces of flour. One pound each of stoned raisins, sultanas, currants, mixed peel, apples, and Demerara sugar. Six ounces of sweet almonds. Quarter of a pound of cornflour. The rinds and juice of four lemons. One ounce of baking-powder.

One grated nutmeg.

Ten eggs.

Quarter of a pint of milk.

Quarter of a pint of brandy.

A level teaspoonful of salt.

Mix together all the dry ingredients, then add the strained lemon juice, the beaten eggs, brandy and milk. Mix all well together, press the mixture into prepared moulds or basins, cover with scalded and floured cloths, and boil steadily from ten to twelve hours.

No. 4. Recipe Given By Francatelli

Mix well three quarters of a pound of stoned and chopped raisins, three-quarters of a pound of currants, half a pound of candied orange, lemon, and citron peel, a pound and a quarter of chopped beef suet, four eggs, about three gills of milk, one pound of flour, three-quarters of a pound of moist sugar, the grated rinds of three lemons, half an ounce of nutmeg, cinnamon and cloves (in powder), a glass of brandy, and a very little salt. Mix together well in a large basin several hours before the pudding is to be boiled. Pour into a greased mould, tie over with a cloth. Boil four and a half hours.

No. 5. Recipe Given By Soyer

Pick and stone one pound of the best raisins, which put in a basin with one pound of currants, well washed, dried, and picked, a pound and a half of good beef suet (chopped, but not too fine), three-quarters of a pound of brown or white sugar, two ounces of candied lemon and orange peel, two ounces of candied citron, six ounces of flour, and a quarter of a pound of breadcrumbs, with a little grated nutmeg. Mix the whole together with eight whole eggs and a little milk.

Have ready a plain or ornamented pudding mould, well butter the interior, pour the above mixture into it, cover a sheet of paper over, tie the mould in a cloth, put the pudding into a large stewpan containing boiling water, and let boil quite fast for four hours and a half. When done, take out of the cloth, turn from the mould upon the dish, sprinkle a little powdered sugar over, and serve.

No. 6. Without Eggs

Required: One pound each of flour and chopped raisins.

Three-quarters of a pound each of cleaned currants and chopped suet.

Half a pound of brown sugar.

Quarter of a pound each of cooked potatoes and carrots.

Two tablespoonfuls of golden syrup.

Quarter of a pound of mixed peel.

Put the flour, raisins, currants, suet, and sugar in a basin; rub the potatoes and carrots through a sieve, add them to the other ingredients, also the syrup and chopped peel. Mix all well together, and let the mixture stand for several hours before cooking. Put it into buttered moulds or basins, cover with prepared cloths, and boil steadily for eight hours.

No. 7. Non-alcoholic Pudding

Required: One pound of flour. One pound of breadcrumbs. One pound of stoned and chopped raisins. Three-quarters of a pound of chopped beef suet. Three-quarters of a pound of cleaned currants. Three ounces of mixed peel, chopped. Two teaspoonfuls of allspice. A little salt. Three eggs. Quarter of a pint of milk.

Mix all the dry ingredients well together. Beat up the eggs with the milk, stir these into the other ingredients, press the mixture into buttered moulds, cover with prepared cloths, and boil them for six hours.

No. 8. Pudding Without Eggs

Required: One pound of boiled potatoes. One pound of boiled carrots. One pound of chopped suet. One pound of flour. One pound of moist sugar. One pound of currants. Half a pound of grated apples. One teaspoonful of mixed pudding spice. Three ounces of stoned raisins.

Rub the potatoes and carrots through a wire sieve; put them in a large basin, and add to them the chopped suet, flour, sugar, currants, apples, spice, and chopped raisins. Mix all very thoroughly together, put the mixture into well-buttered moulds, cover with scalded and floured cloths, and boil for six hours.

No. 9. Without Flour

Required: One pound of breadcrumbs. One teaspoonful of salt. One and a half pound of stoned raisins. Three-quarters of a pound of chopped suet. Half a pound of currants. Six ounces of mixed peel. Eight pounded bitter almonds. Four tablespoonfuls of brown sugar. Eight eggs. Half a gill of milk. A glass of brandy.

Mix all the ingredients together, add the beaten eggs with the milk and brandy. Put the mixture into greased moulds, cover with prepared cloths, and boil for eight hours.

No. 10. Mixed With Home-made Wine

Required: Half a pound of crumbs. Quarter of a pound of flour. One pound of chopped raisins. One pound of cleaned currants.

Two pounds of chopped suet. Half a pound of Demerara sugar. Half a teaspoonful of salt. Half an ounce of mixed spice. Quarter of a pound of chopped mixed peel. The rinds of two and juice of one lemon. Six eggs.

Quarter of a pint of milk.

A wineglass of rhubarb wine or any other homemade wine.

Mix together all the dry ingredients, then strain in the lemon-juice. Well beat the eggs, add the milk, stir these into the mixture, lastly add the home-made wine. Let the mixture stand for three hours. Put it into greased basins, tie a scalded and floured cloth over each, and let them boil fast for six hours.

No. 11. An Old-fashioned Recipe, Using Stout

Required: One pound each of suet, moist sugar, currants, raisins, and sultanas. Half a pound each of flour, crumbs, and peel. Two lemons. One nutmeg.

Three ounces of shelled sweet almonds. One ounce of shelled bitter almonds. One teaspoonful of salt. Two tablespoonfuls of marmalade. Six or eight eggs. Half a pint of stout.

Prepare and mix all the dry ingredients together, break up the eggs and stir them in, and lastly add the stout. Stir all very thoroughly together. Put the mixture into prepared moulds, pressing it well down, cover the tops with scalded and floured pudding cloths, and boil them for eight hours

No. 12. Without Suet

Required: Half a pound each of figs, breadcrumbs, and stoned raisins.

Quarter of a pound each of currants, sultanas, candied peel, butter, honey, pine kernels, moist sugar, and shelled Brazil nuts.

The rind and juice of two lemons.

Four eggs.

A pinch of salt.

Two apples.

Six ounces of sweet almonds.

Mince the figs; peel, core, and chop the apples; also chop the shelled almonds, pine kernels, and nuts. Chop the peel and clean the fruit. Mix all the dry ingredients in a basin, add the strained lemon-juice and the honey. Beat up the eggs and stir them in. Mix all thoroughly, put the mixture into buttered moulds, and boil from three to four hours.