After the suet has been added to the batter for the receipt (recipe) A plum puding Boyled then put in 3 quarters of a pound of curants and raysons together.
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Posted by: hearttohearthcookery | January 3, 2026
Curants and Raysons-A Taste of Hearth Cookery
Posted in culinary history, Currants, food, food history, Puddings, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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