Jug Pudding Recipe
Beat the whites and yolks of three eggs; strain through a sieve; add
gradually a quarter of a pint of milk; rub in a mortar two ounces of
moist sugar and as much grated nutmeg as would cover a sixpence; then
put in four ounces of flour, and beat it into a smooth batter by
degrees; stir in seven ounces of suet and three ounces of bread crumb;
mix all together half an hour before you put it into the pot. Boil it
three hours.
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