DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 27

To make a Plum Pudding (57)
Take two penny loaves cut them in slices, put them into milk the night before you want to make your pudding; but do not put the crust in and when you want the bread Squeeze the milk out with your hands, take a pound of currants; half a pound of the best raisins a quarter of a pound of Sugar a quarter of a pound of Suet, and five eggs well beaten, a glass of brandy and a glass of red wine, a little lemon peel, half a small nutmeg, and a little Salt Mix them all well together. It will take an hour and a half to boil it. 
Dutch wafer Pudding (58)
Take a quarter of a pound of flour and put to it a pint of new milk; a quarter of a pound of butter, the Same of lump Sugar, the yolks of Seven eggs, the whites of five put in a little orange flour water. It must be sent to table the moment it is taken out of the oven; half an hour will bake it.

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To make a Plum Pudding (57) Take two penny loaves cut them in slices, put them into milk the night before you want to make your pudding; but do not put the crust in and when you want the bread Squeeze the milk out with your hands, take a pound of currants; half a pound of the best raisins a quarter of a pound of Sugar a quarter of a pound of Suet, and five eggs well beaten, a glass of brandy and a glass of red wine, a little lemon peel, half a small nutmeg, and a little Salt Mix them all well together. It will take an hour and a half to boil it. Dutch wafer Pudding (58) Take a quarter of a pound of flour and put to it a pint of new milk; a quarter of a pound of butter, the Same of lump Sugar, the yolks of Seven eggs, the whites of five put in a little orange flour water. It must be sent to table the moment it is taken out of the oven; half an hour will bake it.