8 ounces breadcrumbs
3 ounces butter
2 ounces currants
2 1/2 ounces sugar
1 lemon
spice
orange-flower water
3 eggs
1 pint milk
1 orange

Take eight ounces of breadcrumbs, soak four in milk, fry the other four in two ounces of butter, for five or six minutes.

Mix the soaked and the fried breadcrumbs, add two ounces of currants, two ounces of castor-sugar, the grated rind of one lemon, a teaspoonful of mixed spice, a dessert-spoonful of orange-flower water, and three eggs.

Mix all well together.

Butter a cloth, put in the mixture; tie it.

Cook in boiling water for half an hour.

Serve with the following sauce: one pint of milk, one ounce of butter rolled in flour, the grated rind of one orange, half an ounce of sugar, and a teaspoonful of orange-flower water; stir over slow fire until it thickens; pour over the pudding.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

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