Name: Boiled Currant Pudding
Cuisine: American
Ingredients: 5 cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted; 1 cupful of chopped suet; 1 pound of currants; 1 pinch of salt; 10 with sufficient milk to make the pudding into a stiff batter; 1 floured cloth; 3 hours and a half

Original Recipe

Five cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted, one-half a cupful of chopped suet, half a pound of currants, milk, a pinch of salt. Wash the currants, dry them thoroughly and pick away any stalks or grit; chop the suet finely; mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water and boil for three hours and a half. Serve with jelly sauce made very sweet.

5 cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted
1 cupful of chopped suet
1 pound of currants
1 pinch of salt
10 with sufficient milk to make the pudding into a stiff batter
1 floured cloth
3 hours and a half

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1

Five cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted, one-half a cupful of chopped suet, half a pound of currants, milk, a pinch of salt.
2

Wash the currants, dry them thoroughly and pick away any stalks or grit; chop the suet finely; mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water and boil for three hours and a half.
3

Serve with jelly sauce made very sweet.

Original Recipe

Ingredients

Instructions