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Susan Gilbert's late nineteenth century British cookery manuscript

Page 181

Plumb Pudding.
2 lbs Raisins pulled in two, 2 lb Currants, 2 lbs Suet, 1 3/4 lb grated bread, 1/4 lb Flour, 1/2 lb Candid peel, 3/4 lb moist Sugar, 2 oz minced Almonds, 1/2 of Spice, 16 Eggs 1/2 pint Brandy. This makes 3 large Puddings Boil 5 hours first time. 2 hours second time Mrs Jackson.
Calves Feet Jelly.
2 Calves Feet, put to them 2 quarts of water, reduce it to 1 quart, let it stand all night, then take of the top and the bottom, then boil it with sugar, wine, lemon juice to your taste, and some Lemon peel, when the flavour is rich put to it the whites of 5 Eggs well beaten and their shells, set the Saucepan on the fire, but donot stir the Jelly after it begins to boil. Let it boil 20 minutes after it rises to a head, Then pour it through a flannel bag first dipping it into hot water, run the Jelly through and through till clear. Mother.

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Plumb Pudding. 2 lbs Raisins pulled in two, 2 lb Currants, 2 lbs Suet, 1 3/4 lb grated bread, 1/4 lb Flour, 1/2 lb Candid peel, 3/4 lb moist Sugar, 2 oz minced Almonds, 1/2 of Spice, 16 Eggs 1/2 pint Brandy. This makes 3 large Puddings Boil 5 hours first time. 2 hours second time Mrs Jackson. Calves Feet Jelly. 2 Calves Feet, put to them 2 quarts of water, reduce it to 1 quart, let it stand all night, then take of the top and the bottom, then boil it with sugar, wine, lemon juice to your taste, and some Lemon peel, when the flavour is rich put to it the whites of 5 Eggs well beaten and their shells, set the Saucepan on the fire, but donot stir the Jelly after it begins to boil. Let it boil 20 minutes after it rises to a head, Then pour it through a flannel bag first dipping it into hot water, run the Jelly through and through till clear. Mother.