Pudding a la Scoones from Modern Cookery for Private Families by Eliza Acton
Take of apples finely minced, and of currants, six ounces each; of suet, chopped small, sultana raisins, picked from the stalks, and sugar, four ounces each, with three ounces of fine bread-crumbs,...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- brandy
- eggs
- apples
- currants
- sultana raisins
- sugar
- bread-crumbs
- lemon
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
The Author’s Christmas Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
The Author’s Christmas Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Bread Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Snowdon Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Another Baked Bread Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Brown Bread Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Good Sponge Cake Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
The Publisher’s Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com