A Good Plum Pudding

Name: A Good Plum Pudding
Ingredients: one pound of suet; a pound of bread-crumbs; a pound of very finely chopped candied peel; a pound of currants; a pound and a half of raisins; half a pound of Valencia almonds; the juice of an orange; a good wineglassful of rum and brandy; a grated nutmeg; some allspice; eight well-beaten eggs

From The book of plain cooking, 1904

If boiling before required, do not boil for less than 5 hours.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 42. The excerpt below is the record exactly as published.

A Good Plum Pudding “ A pound of everything,” with the exception of the raisins and Valencia almonds, makes a really good, though not extravagant, pudding. Chop one pound of suet very finely ; add a pound of bread-crumbs, a pound of very finely chopped candied peel, a pound of currants, a pound and a half of raisins (which must, of course, be stoned), half a pound of Valencia almonds, which should be pounded in a pestle and mortar ; then add the juice of an orange, a good wineglassful of rum and brandy, a grated nutmeg, and some allspice. Stir all thoroughly, and mix with eight well-beaten eggs

Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.