To Make New College Puddings

[ To Make New College Puddings ] Sarah Creighton Wilkins

Contributors
Contributor Role
Compiler
Contributor Name
Sarah Creighton Wilkins

Date: Late 18th or early 19th century; exact date unknown.

Publication Format
Manuscript

Type
Food

Ingredients
bread
suet
currants
sugar
sweetmeats
brandy
nutmeg
eggs
butter
clarified butter

Places
Halifax
Nova Scotia
Oxford
England

Source: Manuscript Notebook of Sarah Creighton Wilkins
Institution: Nova Scotia Archives | Source Origin: MacDonald Family Fonds | Reference: MG 1 No. 1 / Microfilm Reel 10,618

Description

A recipe for New College puddings.


Images
Transcription

       To make New College
                 Puddings,     from Oxford
2 pd: of white bread grated fine, 
½ pd of Suet cut small ½ pd of Currants
½ dit Sugar & smeatmeats, a large
spoonful of brandy a Nutmeg 4 Eggs
mix it well together & make it up 
in small puddings, then fry them in
clarified butter _ drain them dry
& serve them up with white wine
butter & sugar