• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

    ★ If you attempt to try one of these recipes / receipts, you do so at your own risk! ★

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Receipts of the Blue & Gray

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(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838) Ingredients: 1/2 lb. or 1 pint of flour 7 eggs 1 quart of milk a spoonful of lard serve with powdered sugar, nutmeg, and wine to drink Instructions: Sift half a pound or a pint of flour. Beat seven eggs very light, and stir them gradually into a quart of rich milk. Then add by degrees the flour, so as to make a thin batter. Mix it very smooth, pressing out all the lumps with the back of a spoon. Set the frying-pan over the fire, and when it is hot, grease it with a spoonful of lard. Then put in a ladle full of the batter, and fry it of a light brown, turning it with care to prevent its breaking. Make each pancake large enough to cover the bottom of a dessert plate...
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852) Ingredients: 12 oz. flour 3 eggs 1 pint of milk 1 tsp. salt nutmeg lemon-peel Instructions: Ingredients, twelve ounces of flour, three eggs, one pint of milk, a tea-spoonful of salt, a little grated nutmeg, and chopped lemon-peel. First, put the flour into a basin, hollow out the centre, add the salt, nutmeg, lemon-peel, and a drop of milk, to dissolve them; then break in the eggs, work all together, with a spoon, into a smooth soft paste, add the remainder of the milk, and work the whole vigorously until it forms a smooth liquid batter. Next, set a frying-pan on the fire, and, as soon as it gets hot, wipe it out clean with a cloth, then run about...
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856) Ingredients: 1 pint peas flour milk butter salt pepper parsley thyme Instructions: Leave 1 pint peas in the pot with the water boiled in; make a thickening of flour, milk and butter, season with salt, pepper, parsley and thyme; boil 10 minutes, and serve. (Children are fond of this.) Photo by Bill Ebbesen, CC-3.0
(from The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861) Ingredients: ripe peaches 1 lb. sugar for every quart of juice after squeezing The following ingredients are per quart of resulting juice after first boil: 1 tsp. mace, broken not ground 2 tsp. cinnamon 1/2 tsp. cloves 1 tsp. black peppercorns, whole strong vinegar Instructions: Boil ripe peaches over steam with the pits; press out all the juice; to every quart allow a pound of loaf-sugar; boil without the sugar until it is reduced one-third; add to each quart of juice before boiling a teaspoon of broken, not ground, mace, two of cinnamon, half a teaspoon of cloves, and one of peppercorns; boil all together; when half reduced remove the spices, add the sugar, boil...
(from The Kitchen Directory, and American Housewife, by Anne Howe, 1841) Ingredients: inferior or not fully ripe peaches 3/4 lb. brown sugar per lb. of peaches Instructions: Inferior peaches, and those that are not fully ripe, are best preserved in the following manner; Pare and halve them, and take out the stones - lay the peaches in a deep dish, and to each layer of peaches put a layer of brown sugar. Three-quarters of a pound of sugar to a pound of the peaches is sufficient. Let the peaches remain until the next day - then put them on a moderate fire, without any water, and let them stew slowly about twenty minutes. Peaches preserved in this way, are very nice for puffs.
(from the Charleston Mercury, Charleston, South Carolina, July 7, 1864) Ingredients: 3 handfulls of peach leaves 3 medium-sized potatoes 2 quarts of water 1 pint flour Instructions: Hops cost two dollars per pound, leaves cost nothing, and peach leaves make better yeast than hops. Thus: Take three handfulls of peach leaves and three medium-sized potatoes; boil them in two quarts of water until the potatoes are done, take out the leaves and throw them away, peel the potatoes, and rub them up with a pint of flour, adding cool water sufficient to make a paste, then pour on hot peach leaf tea, and scald for about five minutes. If you add to this a little old yeast, it will be ready for use in three hours. If you add none, it will...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861) Ingredients: ripe and fine flavored peaches 10 oz. well-refined sugar, per lb. of fruit juice of 1-2 good lemons Instructions: The fruit for this preserve, which is a very delicious one, should be finely flavored and quite ripe, though perfectly sound. Pare, stone, weigh, and boil it quickly for three-quarters of an hour, and do not fall to stir it often during the time; draw it from the fire, and mix with it ten ounces of well-refined sugar, rolled or beaten to powder, for each pound of the peaches; clear it carefully from scum, and boil it briskly for five minutes; throw in the strained juice of one or two good lemons; continue the boiling for three minutes...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: ripe peaches tsp. fresh butter pie paste 3 egg whites 3 tbsp. powdered sugar Instructions: Pare and stew ripe peaches. When nearly done, sweeten, take from the fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in a deep pie-plate, lined with paste. Bake ; when done, remove from the oven and cover with the whites of three eggs beaten to a stiff froth, and sweetened with three tablespoons powdered sugar. Set back in the oven to brown slightly. Apple méringue pie may be made in the same way, only flavoring the fruit. - Mrs. S. T.
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 4 - 5 ripe, juicy peaches loaf-sugar 1 spoonful of brandy, or wine Instructions: Peel four or five ripe, juicy peaches, and slice them neatly, and have each slice as much alike as possible in shape and thickness; lay them in a glass dish, and cover them with loaf-sugar, pour over them a spoonful of brandy or wine; turn them off the top to the bottom, so they may all be seasoned alike. The most of fruits may be prepared in the same way; but never mix fruits.
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: 2 to 3 tbsp. peach marmalade, or jelly lemon juice bitter almonds, or peach kernels cold water Instructions: Mix two or three table-spoonfuls of peach marmalade or jelly with a little lemon juice, and a few bitter almonds or peach kernels, which have been pounded to a paste, and then dilute it to the proper strength with cold water.
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847) Ingredients: 8 lbs. ripe, juicy, free-stone peaches 2 gallons soft water 5 lbs. loaf-sugar toasted bread strong, fresh yeast 1 bottle of muscadel, or sweet malaga wine After standing 6 months, if not clear: 1 ounce of powdered gum-arabic 1 ounce of powdered chalk Instructions: Take eight pounds of ripe, juicy, free-stone peaches, of the best kind. Slice them into two gallons of soft water; and add five pounds of loaf-sugar, broken small. Crack all the stones; extract the kernels; break them up; and lay them in the bottom of a clean tub. Put the peaches, with the dissolved sugar, into a kettle; and boil and skim it, until the scum...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 lb. fruit (peaches, pears, quinces, and apples) 1/2 lb. sugar 1/2 pint vinegar cinnamon mace Instructions: 1 pound fruit. 1/2 pound sugar 1/2 pint vinegar. Dissolve sugar and vinegar together; put a small quantity of fruit; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald the vinegar, and pour over the fruit for nine mornings. - Mrs. Dr. J. Photo by photos-public-domain
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 lb. of the pulp of ripe peaches 1/2 pint syrup 1/2 pint water the juice of 2 lemons Instructions: Take one pound of the pulp of ripe peaches, half a pint of syrup, half a pint of water, the juice of two lemons, and mix them well. If the fruit is not ripe enough to pulp, open them and take out the stones, put them in a stewpan with the syrup and water, boil until tender, and pass them through a sieve; mix in the pounded kernels; when cold, freeze.
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) (Peaches "Sweet & Sour") Ingredients: 6 lbs. peaches 4 lbs. brown sugar 6 quarts strong vinegar a few races of ginger 1 oz. cinnamon Instructions: Peaches are best peeled and sliced, when put up in this manner; take six pounds of peeled peaches and lay them immediately after they are peeled in small jars. Take four pounds of brown sugar, six quarts of strong vinegar, a few races of ginger, an ounce of cinnamon; boil it well, and after it forms a syrup, let it cool, and then pour it over the peaches. They will be fit to eat in four weeks.
By the start of the Civil War the peach industry in Michigan had starting to take hold, but the Michigan peach boom years were right after the Civil War. While I do not know the exact variety of peaches grown in Michigan at the time of the Civil War, some of the current Michigan varieties are excellent. This made me think about Civil War era peach varieties and if modern varieties taste the same. I assume that by the start of the Civil War there were many various types of peaches. Some varieties were good for cooking, some were good for canning, while some were good to eat fresh. The lack of refrigeraed train cars at the time of the Civil War, probably kept peaches from being shipped long distances. While bad for peach growers, it...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: ripe pears sugar Instructions: Peel and cut ripe pears into quarters, and boil them into a marmalade with water; then pass the marmalade through a sieve, so as to leave only the juice, and boil it with sugar in equal portions. When it has become sufficiently thick by boiling, put it into glasses and cover it.
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: ripe pears syrup 1 lb. powdered sugar per pound of cooked fruit Instructions: Take ripe pears of good quality, and having peeled them, boil them until they are quite soft; press them through a sieve, and put the marmalade over the fire. When it becomes thick, moisten with syrup, and add powdered sugar in such proportion that the whole quantity of sugar employed may be equal to one pound for a pound of fruit. The sugar and fruit are to be made quite hot, and stirred frequently, taking care, however, never to pass the state of simmering. When it is thoroughly heated, and of a proper consistence, put it into pots in the usual way.
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857) Ingredients: 1 gallon molasses 1 quart cider vinegar 14 lbs. pears race ginger for seasoning Instructions: Take a gallon of molasses and a quart of cider vinegar; boil them together in a brass kettle, not failing to skim the compound well. Add fourteen pounds of peeled and quartered pears, and boil slowly till done. Do not cover them while boiling. Season with race ginger.
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: hard green pears pounded sugar Instructions: The pears employed for baking are those of a hard green kind. Wipe, but do not pare them; lay them on tin plates, and bake them in a slow oven. When soft enough to bear it, flatten them with a silver spoon; and when quite done, serve them in a dish with pounded sugar.
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: pears juice of a lemon hot thick syrup brandy Instructions: Take pears when not too ripe, and set them over the fire in a sufficient quantity of cold water, letting them simmer but not boil. When they are sufficiently softened to yield readily to the pressure of the finger, take them out, peel them carefully, prick them with a pin, and put them on again in fresh water, with the juice of a lemon; let them boil rapidly, and when they are sufficiently done, so that a pin will pass readily through them without the least resistance, take them out, and put them into cold water. In the meantime, have ready some hot thick syrup, and having well drained the...
(from The Dictionary of Daily Wants, Etc. by Robert Kemp Philip, 1859) Ingredients: large pears sugar lemon-peel 1 to 2 cloves bruised allspice red wine Instructions: Peel, and divide into halves or quarters, large pears, according to their size; throw them into water as the skin is taken off, before they are divided, to prevent their turning black. Pack them round a block-tin stewpan, and sprinkle as much sugar over them as will make them moderately sweet; add lemon-peel, a clove or two, and some bruised allspice; just cover the fruit with water, and add a little red wine. Keep them closely covered, and stew them for three or four hours ; when tender, take them out, and strain the liquor over them.
(from The Finchley Manuals of Industry - Cooking: or, Practical and economical training, published by Joseph Masters, 1849) Ingredients: 1 pint or 1 quart of split peas warm water pepper salt butter optional improvement: 1 egg yolk Instructions: Q. What is your way of making Peas Pudding? A. I take a pint - or a quart, according to the required size of the pudding - of split peas, and dry them thoroughly before the fire. I then tie them up loosely in a cloth put them into warm water, and let them boil slowly two hours or more till they are quite tender. Q. What then ? A. I then take them up, untie the cloth, beat them in a dish well with a little pepper and salt and a bit of butter. (The addition of the yolk of an egg is a great...
(from the Charleston Mercury, Charleston, South Carolina, July 14, 1864) Ingredients: full grown green peppers, bell pepper is best 1 quart vinegar to each pint of pulp 3 tbsp. white mustard seed, some of black mustard seed 1 spoonful of whole cloves salt Instructions: Take green peppers, fully grown (the bell pepper is best), cut a small hole in one side; put them in a kettle of water, taking care that the peppers shall get filled with the water. Let them boil until the rind assumes a whitish look. Dip them out on a dish to cool, and drain all the water from them. Peel the skin off; pull out the stems with the seed; work the pulp well, and return it to a clean kettle, with a quart of vinegar to each pint of pulp; then put in...
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844) Ingredients: double-refined loaf sugar dissolved gum 1 oz. oil of peppermint per 40 lbs. of lozenges starch powder to dust Instructions: Take double-refined loaf sugar, pound and sift it through a lawn sieve; make a bay with the sugar on a marble slab, into which pour some dissolved gum, and mix it into a paste as you would dough, flavouring the mass with oil of peppermint. One ounce of this is sufficient for forty pounds of lozenges. Some persons prefer mixing their gum and sugar together at first in a mortar; but as it is indifferent which way is pursued, that may be followed which is most convenient. Roll out the paste on a marble slab...
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860) Ingredients: 4 lbs. tripe water 1 tsp. salt per quart of water 4 calf's feet 4 onions 1 small bunch of sweet herbs 4 potatoes 2oz. butter rolled in flour Cayenne pepper to season optionally add additional spices simple dumplings flour butter a little water Instructions: Cut into small pieces four pounds of tripe; boil it in as much water as will cover it, putting a teaspoonful of salt to every quart of water; let it boil three hours; then have ready four calf's feet, which have been dressed with the skin on; put them into the pot with the tripe, and add as much water as will cover them, also four onions sliced, and a small bunch of sweet herbs chopped finely...
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: peppers salt and water scalding vinegar 1 bag of mustard-seed to improve Instructions: Put peppers into strong salt and water, until they become yellow; then turn them green by keeping them in warm salt and water, shifting them every two days. Then drain them, and pour scalding vinegar over them. A bag of mustard-seed is an improvement. If there is mother in vinegar, scald and strain it.
All Cookbooks Referenced Must be Originally Published Between 1770 and 1880 Sorted by Publication Year, Earliest to Latest Early Cookbooks... The Art of Cookery, Made Plain and Easy, by Hannah Glasse, 1774 Glasse, Hannah. The Art of Cookery, Made Plain and Easy. London, W. Strahan, J. and F. Rivington, J. Hinton, 1774. American Cookery, by Amelia Simmons, 1796 -First Known American Published Cookbook Simmons, Amelia. American Cookery. Hartford, Connecticut: Hudson & Goodwin, 1796 The Universal Receipt Book, by Priscilla Homespun, 1818 Homespun, Priscilla. The Universal Receipt Book. Philadelphia, Isaac Riley, 1818 1820's The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822 Kitchiner, William. The Cook's Oracle...
(from The Daily Intelligencer, Atlanta, Georgia, November 8, 1863) Ingredients: persimmon seeds dried potatoes Instructions: But another important item is, to save the seeds of the persimmons after they have boiled, and you let out the slop, for they are excellent for coffee, rather stronger or rougher than the genuine Rio; hence I mix two parts of dried sweet potatoes to one of persimmon seed. Dr. Buck says this coffee is equal to Java coffee. By the boiling the seeds are rid of all mucilaginous substances, and are just right for coffee or button. If you use them for buttons the washer woman will hardly break them with her battling stick. For coffee they should be parched twice as long as any other substitute; so as to make them...
(from The Daily Intelligencer, of Atlanta, Georgia, November 8, 1863) Ingredients: persimmons warm water Instructions: Editors Charleston Courier: Put the persimmons in common tubs, mash them well with your hands, or small pestles, then empty into the stand till you have it half full, then add enough of warm water to fill it, then stir or churn it well.— Fermentation will begin at once in temperate weather, and they should be distilled in five or six days. They will make about half a gallon to the bushel. I have made three runs — distilling, in seven to ten days after putting up, and they did well. Many others waited two or three weeks, and made nothing but sour, disagreeable water. I am thus convinced that they should be...
(from The Daily Intelligencer, Atlanta, Georgia, November 8, 1863) Ingredients: bushel of persimmon seeds Instructions: RECIPE FOE PERSIMMON BRANDY. Editors Charleston Courier : Put the persimmons in common tubs, mash them well with your hands, or small pestles, then empty into the stand till you have it half full, then add enough of warm water to fill it, then stir or churn it well.— Fermentation will begin at once in temperate weather, and they should be distilled in five or six days. They will make about half a gallon to the bushel. I have made three - runs—distilling, in seven to ten days after putting up, and they did well. Many others waited two or three weeks, and made nothing but sour, disagreeable water. I am thus...
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862) (From a recipe in the possession of Charles G. Leland Esq.) Ingredients: 1/3 pint of lemon juice. 3/4 lb. of white sugar. 1 pint of mixture.* 2-1/2 pints cold water. Instructions: Place the above in a punch bowl, stir well, and serve. * To make this mixture, take 1/4 pint of peach brandy, 1/2 pint of Cognac brandy, 1/4 pint of Jamaica rum.
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: eggs red beets vinegar salt & pepper nutmeg cloves Instructions: Boil them till they are hard; throw them into cold water immediately while hot, which will make the shells slip off smoothly without breaking the eggs. Boil some red beets till very soft; peel and mash them fine, and put enough of the juice into some plain cold vinegar to color it a fine pink; add a very little salt, pepper, nutmeg and cloves; put the eggs into a jar, and transfuse the vinegar, & c. over them. They make a delightful garnish to remain whole, for poultry, game & fish & still more beautiful when cut in ringlets.
(from The Young Housekeeper's Friend, by Mrs. Mary Hooker Cornelius, 1859) Ingredients: Tomatoes, whole Salt Vinegar Pepper Mustard seed, whole Shallot vinegar Instructions: Take ripe tomatoes that are firm; pierce them through in several places with a needle; put them in a suitable vessel, disseminating between them a little salt, cover them, and let them remain in it for two days; then take them out, wipe them dry, and put them in a jar of plain cold vinegar, with a little black pepper, whole mustard seeds, and enough eschalot vinegar to give them a sufficient flavor. Cover the jar securely.
(from The American Frugal Housewife, by Lydia Maria Child, 1832) Ingredients: cucumbers salt water brine vinegar pepper allspice mustard-seed flag-root horseradish alum Instructions: Cucumbers should be in weak brine three or four days after they are picked; then they should be put in a tin or wooden pail of clean water, and kept slightly warm in the kitchen corner for two or three days. Then take as much vinegar as you think your pickle jar will hold; scald it with pepper, allspice, mustard-seed, flag-root, horseradish, &c., if you happen to have them; half of them will spice the pickles very well. Throw in a bit of alum as big as a walnut; this serves to make pickles hard. Skim the vinegar clean, and pour it scalding hot upon the...
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 1 pig's head 1 pig's liver butter pepper salt onion 1 fresh egg hard-boiled eggs sliced strips of pastry Instructions: Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion. After well seasoned, put in a baking dish with one egg beaten light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top. Calf's Head Pudding can be made the same way. - Mrs. Col. S.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 6 young pigeons chopped livers parsley salt pepper butter small pieces of beef mushrooms hard-boiled egg yolk brown sauce, or gravy puff paste Instructions: Take six young pigeons. After they are drawn trussed and singed, stuff them with chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons between each, putting in the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half. - Mrs. C. C.
(from Imperial and Royal Cook by Frederick Nutt, 1809) Ingredients: beat-root 4 egg yolks flour cream sweetener (sugar or other) nutmeg a glass of brandy butter green sweetmeats Instructions: Boil beat-root till tender, and then beat it fine in a mortar; add the yolks of four eggs, two spoonfuls of flour, and three or four of cream; sweeten it, and grate in half a nutmeg: add a glass of brandy: mix all well together, and fry your pancakes in butter: garnish them with green sweetmeats. The name “pancake” became standard in 19th century America. Previously, they were called Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, buckwheats, griddle cakes and flapjacks. Thomas Jefferson loved pancakes so much he sent...
(from Hand-book for active service; containing practical instructions in campaign duties, by Egbert L. Viele, 1861, Chapter VIII.) Ingredients: 1 lemon 2 tbsp. sugar 1 pint water Instructions: Thinly peel the third part of a lemon, which put into a basin with 2 table-spoonsful of sugar; roll the lemon with your hand upon the table to soften it; cut it into two, lengthwise, squeeze the juice over the peel, &c., stir round for a minute with a spoon to form a sort of syrup; pour over a pint of water, mix well, and remove the pips; it is then ready for use. If a very large lemon, and full of juice, and very fresh, you may make a pint and a half to a quart, adding sugar and peel in proportion to the increase of water. The juice only of...
(from The Kentucky Housewife, by Lettice Bryan, 1839) Ingredients: potatoes boiling water seasoned with salt for every quart of water & potatoes... 1 quart sweet milk, or 1 pint rich sweet cream 4 oz. butter 4 tbsp. flour a little pepper and parsley Instructions: Having scraped and washed your potatoes, slice them up and boil them in water with a little salt till quite soft; then to each quart of the liquid, add a quart of sweet milk, or a pint of rich sweet cream, four ounces of butter, rolled in four table-spoonfuls of flour, and a little pepper and parsley; stir it till comes to a boil, and then remove it from the fire. On a very cold day, as we are having today, there is nothing like a bowl of hot soup.
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878) Ingredients: 10 eggs 1 pound chopped suet 1 pound seeded raisins 1 pound currants 1 pound stale bread crumbs 1 pound citron 1 nutmeg 1 wine-glassful wine 1 wine-glassful brandy 1 pound brown sugar Instructions: Beat the eggs light, add the sugar and spices, stir in the suet and bread crumbs, add the fruit by degrees, then the wine and brandy. Pour into a well-floured bag, leaving a third as much room as the mixture occupies, for swelling. Put into a pot of boiling water and boil four hours. Dip the bag into cold water when ready to turn out the pudding, to prevent it from sticking. - Mrs. E. B. Photo by Lachlan Hardy CC-2.0 Here's another Christmas Favorite! Merry...
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