A Very Economical Plum Pudding

Name: A Very Economical Plum Pudding
Ingredients: one pound of suet; one pound of flour; one pound of raisins; one pound of currants; one pound of sultanas; one pound of bread-crumbs; half a pound of candied peel; egg powder; baking powder; allspice; a pinch of carbonate of soda; two well-beaten eggs; a little milk

From The book of plain cooking, 1904

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 Very Economical Plum Pudding One pound of suet, one pound of flour, one pound each of raisins, currants, and sultanas, one pound of bread-crumbs, half a pound of 136 PLAIN COOKING candied peel well chopped, and a pound of Demerara sugar. Add to these ingredients, egg powder, baking powder, allspice, and a pinch of carbonate of soda. Mix with two well-beaten eggs and a little milk, and boil for five or six hours. 274. Plain Plum Pudding Mix well together one pound of bread-crumbs, two tablespoonsful of flour, a pinch of salt, and a teaspoonful of baking powder, half a pound of moist sugar, and a teaspoonful of mixed spice. When well mixed, add half a pound of finely-chopped suet, three-quarters of a pound of stoned raisins, half a pound of currants, and two ounces of candied peel. Slightly moisten the whole with a little milk, taking care not to make it too wet, or the pudding will be heavy. Boil in a basin for six hours ; or it may be boiled for four hours, and two hours when required for use. 275. Half-Pay Pudding Chop a quarter of a pound of suet, and mix with it a quarter of a pound of bread-crumbs, a quarter of a pound of currants, a quarter of a pound of stoned raisins, a quarter of a pound of PLAIN COOKING 137 flour, and two tablespoonsful of treacle, and mix with a quarter of a pint of milk. Beat well together, and boil for four hours. 276. Baked Plum Pudding Make a light batter, and add to it some raisins, which has been stoned, sugar-grated lemon-peel, and spice to taste. Add to this some very finely chopped suet, and then place in a well-greased tin, and bake in a moderate oven. 277. Vegetable Plum Pudding Grate very finely a quarter of a pound of carrot, and the same quantity of potato. Chop a quarter of a pound of suet, and mix with a quarter of a pound of sultanas,

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