Soak one pound of stale bread in a pint of hot milk and let it stand and
cool. When cold, add to it one-half pound of sugar and the yolks of eight
eggs beaten to a cream, one pound of raisins, stoned and floured, one
pound of Zante currants, washed and floured, a quarter of a pound of cit-
ron cut in slips and dredged with flour, one pound of beef suet, chopped
fine and salted, glass of wine, one glass of brandy, one nutmeg and a
tablespoonful of mace, cinnamon and cloves mixed✪ English Plum Pudding ; beat the whole well
together and, as the last thing, add the whites of the eight eggs, beaten to
a stiff froth ; pour into a cloth, previously scalded and dredged with flour,
tie it firmly, leaving room for the pudding to swell and boil six hours.
Serve with wine or brandy sauce.
It is best to prepare the ingredients the day before and cover closely.
CHRISTMAS PLUM PUDDING. (By Measure.)
One cupful of finely-chopped beef suet, two cupfuls of fine bread
crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cup-
ful of well-washed currants, one cupful of chopped blanched almonds, half
a cupful of citron, sliced thin, a teaspoonful of salt, one of cloves, two of
cinnamon, half a grated nutmeg and four well-beaten eggs. Dissolve a
level teaspoonful of soda in a tablespoonful of warm water. Flour the
fruit thoroughly from a pint of flour ; then mix the remainder as follows :
In a large bowl put the well-beaten eggs, sugar, spices and salt in one cup-
ful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one
after the other, until all are used, putting in the dissolved soda last and
adding enough flour to make the fruit stick together, which will take all
the pint. Boil or steam four hours. Serve with wine or brandy or any
well-flavored sauce,
378
DUMPLINGS AND PUDDINGS.
BAKED PLDM PUDDING.
It will be found best to prepare tbe ingredients the daj before and
cover closely. Grate a loaf of stale bread, or enough for a pint of crumbs ■
boil one quart of milk and turn boiling hot over the grated bread ; cover
and let steep an hour ; in the meantime pick, soak and dry half a pound of
currants, half a pound of raisins, a quarter of a pound of citron cut in
large slips, one nutmeg, one tablespoonful of mace and cinnamon mixed,
one cupful of sugar, with half of a cupful of butter ; when the bread is
ready mix with it the butter, sugar, spice and citron, adding a glassful of
white wine ; beat eight eggs very light, and when the mixture is quite cold,
stir them gradually in; then add by degrees the raisins and currants
dredged with flour ; stir the whole very hard ; put it into a buttered dish ;
bake two hours, send to the table warm. Eat with wine sauce, or wine
and sugar. Most excellent.
PLUM PUDDING, WITHOUT EGGS.
This delicious, light pudding is made by stirring thoroughly together
the following ingredients : One cupful of flnely-chopped beef suet, two ✪ Plum Pudding
Page 255 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante currants, washed and floured, a quarter of a pound of citron cut in slips and dredged with flour, one pound of beef suet, chopped fine and salted, glass of wine, one glass of brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves mixed ; beat the whole well together and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth ; pour into a cloth, previously scalded and dredged with flour, tie it firmly, leaving room for the pudding to swell and boil six hours. Serve with wine or brandy sauce.
It is best to prepare the ingredients the day before and cover closely.
CHRISTMAS PLUM PUDDING. (By Measure.)
One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt, one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs. Dissolve a level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour ; then mix the remainder as follows : In a large bowl put the well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam four hours. Serve with wine or brandy or any well-flavored sauce,
BAKED PLDM PUDDING.
It will be found best to prepare tbe ingredients the daj before and cover closely. Grate a loaf of stale bread, or enough for a pint of crumbs ■ boil one quart of milk and turn boiling hot over the grated bread ; cover and let steep an hour ; in the meantime pick, soak and dry half a pound of currants, half a pound of raisins, a quarter of a pound of citron cut in large slips, one nutmeg, one tablespoonful of mace and cinnamon mixed, one cupful of sugar, with half of a cupful of butter ; when the bread is ready mix with it the butter, sugar, spice and citron, adding a glassful of white wine ; beat eight eggs very light, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with flour ; stir the whole very hard ; put it into a buttered dish ; bake two hours, send to the table warm. Eat with wine sauce, or wine and sugar. Most excellent.
PLUM PUDDING, WITHOUT EGGS.
This delicious, light pudding is made by stirring thoroughly together the following ingredients : One cupful of flnely-chopped beef suet, two
Records on this page
English Plum PuddingPlum PuddingBaked Plum PuddingPlum Pudding Without Eggs