Hunter’s Pudding
Mix of suet, flour, currants, and raisins stoned and a little cut, a pound each, the rind of lemon, shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will make it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. Serve with sweet sauce. Add sometimes a spoonful of peachwater.
This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth, and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold. When to be used, it must boil a full hour.