Christmas Puddings and Cakes
A collection of recipes for Christmas Puddings and Cakes from 1911.
From: 1908 C.E. To: 1911 C.E.
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
From Canadian Farm Cook Book, The Woman’s Department, Canadian Farm, 1911.
Christmas Pudding
2 pounds currants, 2 pounds stoned raisins, 2 pounds suet, 2 pounds flour (dry it), ½ pound brown sugar, ½ pound bread crumbs, 1 pound candied fruit, 2 grated nutmegs, ½ ounce mixed spice, 15 eggs, juice of 2 lemons, pinch of salt; mix stiff with a little milk, and boil 8 hours, then boil when wanted. Will keep for months.—Mrs. Britten, Nober, Ont.
2. —2 pounds currants, 2 pounds raisins, 2 pounds sugar, 2 ½ pounds suet chopped, 6 eggs, 10 cents lemon peel, 10 cents orange peel, 10 cents citron peel, 1 ½ cups buttermilk, 2 teaspoons soda, a little salt and ginger, 1 tablespoon cinnamon, 1 dessertspoon allspice and cloves mixed, a little nutmeg, 1 cup molasses, 1 ½ pounds bread crumbs, 1 pound flour, a wine glass of brandy.—Agnes Boothroyd, L.B. 165, Thamesville, Ont.
3. — 1 pint raisins, 1 pint currants, 1 pint suet, 1 pint flour, ½ pint bread crumbs, 1 cup buttermilk, 1 cup sugar, 5 eggs, a little candied orange or lemon peel, 1 teaspoon baking soda, a little nutmeg. Mix all together and boil 3 hours. To be eaten with wine sauce.—Mrs. W. A. Dix, Fergus, Ont.
Christmas Plum Pudding
1 pound raisins, 1 pound currants, 1 pound suet, 1 pound sugar, ½ pound flour, ½ pound bread crumbs, ½ pound mixed peel, 1 teaspoon salt, 1 nutmeg grated, ½ teaspoon spice, 8 eggs, ½ pint milk.
Stone raisins if not the dressed ones, wash, dry and pick currants, mince suet fine, cut into thin slices the mixed peel, grate fine the bread crumbs, and sift the flour; add spices, sugar and salt, and when the ingredients are well mixed together beat the eggs, add the milk; stir well that everything may be thoroughly blended. Press into buttered moulds or basins, tie down tightly with a floured cloth, and boil from 6 to 8 hours. Serve hot with a good sweet sauce.—Mrs. J. Atkinson, Souris, Man.
Mock Christmas Pudding
Boil ½ pint milk and pour over some stale bread, then add 1 cup currants, butter the size of egg, ½ cup brown sugar, pinch of salt, 2 tablespoons molasses or table syrup, 1 teaspoon baking soda, spice to taste. Steam for 2 hours. Can be eaten with or without sauce. This is good and cheap.—Mrs. F. Wright, Chauvin, Alta.
Steam Xmas Pudding
1 egg, ½ cup sugar, ½ cup molasses, 1 cup sour milk, 1 cup suet, 1 cup raisins, 1 cup currants, season to taste, 1 teaspoon soda, flour to make not too stiff.—Mrs. L. B. Myers, Lynn Valley, Ont.
Fig Pudding
½ pound suet, 1 pound figs cut fine, 1 pound bread crumbs, ½ pound brown sugar, 1 egg and 1 nutmeg, ½ teaspoon soda, 1 cup flour and sour milk enough to moisten; steam 3 hours.—Mrs. Robert Cook, Apto, Ont.
2.—½ pound figs chopped fine, ½ pound suet, ½ pound brown sugar, pound bread crumbs, 2 ounces candied lemon, 2 eggs well beaten, a little nutmeg, and a tablespoon molasses mixed in milk; put in a mould and boil 3 hours.—Miss A. Wade, Brunetta, Alta.
Frozen Fig Pudding
1 quart sweet milk, 4 eggs, 1 cup sugar, 2 teaspoons vanilla, pound English walnuts, pound figs. Scald the milk, beat eggs, add sugar, pour hot milk into the eggs and cook until it coats the spoon; add the other ingredients and freeze.—Mrs. M. F. Hall., Teeterville, Ont.
Christmas Cake
1½ pounds flour, 1 pound butter, 12 ounces moist brown sugar, 3 pounds currants, ½ pound citron peel, 5 eggs, 2 teaspoons vinegar, 1 teaspoon soda, 4 ounces ground almonds. Warm the butter slightly to make it beat easily, but not oily; put it into a bowl with the sugar and beat both to a cream; sift the flour and mix it in, a tablespoon at a time; add the currants washed and dried, the peel chopped fine, the ground almonds and the soda. When all these are mixed, add the yolks beaten to a froth; mix for five minutes, then add the whites of the eggs beaten. to a froth and lastly the vinegar.—Mrs. A. Plowman, Oshawa, Ont.
2.—2 cups sugar, 1 ½ cups butter, 1½ cups dark molasses, 1 cup sweet milk, 5 eggs, 1 teaspoon soda, ½ teaspoon cloves, ½ teaspoon cinnamon, 1 nutmeg, 1½ pounds chopped raisins, 1 pound currants, ¼ pound lemon peel, ¼ pound citron peel, 4 cups flour.—Mrs. Harmon Yake, Altona, Ont.
3.—1 pound butter, 3 pounds raisins, 3 pounds currants, 2 tablespoons cinnamon, 1 cup blackstrap, ½ dozen eggs, 1 tablespoon soda, 2 ounces lemon peel, 2 ounces citron peel, 2 ounces orange peel, a little salt, 4 cups sugar, flour to make stiff. This will make a 4-story cake.—Mrs. W. H. Wilson, Eady, Ont.
4.—1 pound butter, 1 pound sugar (brown), 8 eggs well beaten, 3 pounds currants, 3 pounds raisins, pound mixed peel cut fine, ¼ pound blanched almonds chopped fine, 5 cups sifted flour, 2 nutmegs and 2 teaspoons mixed spice, the same of vanilla and lemon, teaspoon soda. Weigh your butter and cut in pieces, soften, but do not melt, then add the sugar, beat the eggs and put into the sugar and butter; sift the flour over your fruit, mixed well; then add to the other ingredients; last of all, put in the mixed peel and add nuts. This makes a large cake.—Miss I. Beare, Cedar Grove, Ont.
5.—2 pounds butter, 2 pounds granulated sugar, 12 eggs (beat each separately), 1 cup brandy, 1 cup molasses, 3 tablespoons cloves, 1 of mace, 2 of allspice, 1 nutmeg, ¼ pound citron, 4 pounds currants, 1 teaspoon soda, 2 pounds flour.—Mrs. James Bell, Box 74, Hensall, Ont.
Also contributed by Mrs. John S. Hodgins, Birr, Ont.
6.—3 pounds seeded raisins, 3 pounds cleaned currants, ¾ pound lemon peel, 2 pounds light brown sugar, 2 pounds butter, 4 nutmegs, 15 eggs, ½ teaspoon ground cloves, ¾ teaspoon cinnamon, ¾ teaspoon ginger, ¾ teaspoon allspice, 3 tablespoons lemon extract, 2 tablespoons of vanilla, 2 teaspoons rose water, 2 teaspoons soda dissolved in 2 tablespoons milk, 2¾ pounds flour. Bake for 3 hours slowly.—Mrs. W. J. Dewitt, Greenwood, Ont.
The Woman’s Department, Canadian Farm Cook Book, Canadian Farm, 1911.
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