Cherry Pudding

Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it.

Original Recipe

Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it. Make a sauce of melted butter, sugar and wine.

Ingredients

grocery
  • 6 eggs
  • 0.5 pint milk
  • 6 ounces flour
  • 8 ounces grated bread
  • 12 ounces suet
  • salt (a little)
  • 18 ounces preserved cherries
  • butter
  • sugar
  • wine

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

Required Gear

kitchen
Mixing bowl For beating eggs and mixing ingredients
kitchen
Pudding mold or baking dish For baking or boiling the pudding
skillet
Saucepan For making the butter and wine sauce

* We may earn a commission from these links.

receipt_long

Instructions

  1. 1

    Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it.

  2. 2

    Make a sauce of melted butter, sugar and wine.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)