College Pudding No 1

Beat up four eggs, with two ounces of flour, half a nutmeg, a little

ginger, and three ounces of sugar pounded, beaten to a smooth batter;

then add six ounces of suet chopped fine, six of currants well washed

and picked, and a glass of brandy, or white wine. These puddings are

generally fried in butter or lard, but they are better baked in an oven

in pattypans; twenty minutes will bake them; if fried, fry them till of

a nice light brown, or roll them in a little flour. You may add an ounce

of orange or citron minced very fine. When you bake them, add one more

egg, or two spoonfuls of milk.