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Duke of Buckingham's Pudding Boiled suet pudding with raisins, nutmeg and ginger (Mason 1777, Radcliffe 1822, etc)  Original Receipt in 'A modern system of domestic cookery, or, The housekeeper's guide' by M Radcliffe. (Radcliffe 1822)Duke of Buckingham's Pudding. Take a pound of finely shred suet, a quarter of a pound of raisins stoned and chopped, two eggs, with a little nutmeg and ginger, and sugar to the palate: tie it dose; boil it four hours; and serve it up with melted butter, mountain wine, and sugar. |
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