English plum pudding, no. 2

(Recipe #3, page 152)

Ingredients: ½ pound of raisins, ½ pound of currants, ½ pound of chopped suet, ½ pound zwieback crumbs, ½ pound sugar, ¼ pound of citron, 2–3 ounces of ground almonds, 2–3 ounces of orange peel, ½ a nutmeg, 1 wineglass of rum, and 4 whole eggs (without beating the whites).

Mix the ingredients thoroughly and cook for six hours in a cloth.—Serves 12–14.

Translated by David Green.

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