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Cherry Pudding


  • 6 eggs
  • 1/2 pint of milk
  • 6 ounces flour
  • 8 ounces grated bread
  • 12 ounces suet, chopped fine
  • salt
  • 18 ounces preserved cherries or damsins


Beat the eggs very light, add the milk, flour, grated bread, suet, a little salt; when it is beat well, mix in the preserved cherries or damsins; bake or boil it. Make a sauce of melted butter, sugar and wine.


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The Virginia Housewife (1860).

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