“Capt. James Poole, W. Lieut. James Wemyss. Troop Sergt.-Major James Russell. Sergt. John Bishop. ” Arch. Johnston. ” Thomas Stoddart, W. Corp. Alex. Gardner, W. [2] Corp. James Nelson. ” John Wallace, W. Trumpeter Peter Buncle. Privates— John Alexander. James Bruce. James Crawford. David Craig. Joseph Crowe. Alexander Donaldson. William Erskine. Gavin Gibson. Robert Gilchrist. Thomas Goods. James Kennedy. Alexander Lander. Andrew Lees. William Lock, W. Robert Lawrie, W. David MʻGown, W. Fred. MʻVicar. John Miller. Andrew Muir. John Nelson. Edward Noaks. Henry Palmer, W. Thomas Philips. James Ratcliff. James Richardson. Thomas Robertson. William Robertson. John Rowat. John Salmon. Matthew Scott. Robert Smellie. Robert Stevenson. Adam Tait. John Thompson. James Tovie. John Wark, W. Andrew White. Robert Wilson. William Willis. William Wright. Alexander Young. Nathaniel Young.”
A cook of roughly the same moment, setting down the same dish.
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Sources: The passage is from Charles Dalton, The Waterloo Roll Call: With Biographical Notes and Anecdotes, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, ship stamp.