Eve’s Pudding.
1 heaping cup of fine dry bread-crumbs.
½ lb. pared and chopped apples.
½ lb. raisins, seeded and chopped.
6 oz. currants, washed and dried.
6 eggs.
1 teaspoonful nutmeg, and same of allspice.
1 glass brandy.
1 cup sugar, and 1 teaspoonful salt.
½ lb. suet, chopped to powder.
Work the sugar into the beaten yolks; then the suet and crumbs, with the chopped apples; next the brandy and spice, then the whipped whites; lastly the fruit, well dredged with flour.
Boil in a buttered bowl or mould three hours. Eat hot with sauce.