 The book was one of the first to list recipes for Eastern " chatneys " , both fresh , like her " Mauritian shrimp chatney " with lemon and oil , and preserved , like her " Bengal chatney " with raisins , crab apples , garlic , and ginger . The first known mention of Christmas pudding , too , is in the first edition of 1845 ; the dish had earlier been known simply as plum pudding . Her recipe for mincemeat ( as in mince pies ) still contained meat – she suggests ox tongue or beef sirloin – which she combined with lemons " boiled quite tender and chopped up entirely with the exception of the pips " . 
