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Fannie Merritt Farmer Boston Cooking-School Cookbook
1/2 lb. Stale Bread Crumbs
1 cup Scalded Milk
1/4 lb. Sugar
1/2 lb. Raisins, seeded, cut in pieces, and floured
1/4 lb. Currants
1/4 lb. Finely Chopped Figs
2 oz. Finely Cut Citron
1/2 lb. Suet
1/4 cup Wine and Brandy mixed
1/2 Grated Nutmeg
3/4 teaspoon Cinnamon
1/3 teaspoon Clove
1/3 teaspoon Mace
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff.
Turn into buttered mould, cover, and steam six hours.
Christmas and Thanksgiving recipes.
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