A White Plum Pudding

Ingredients

• Beat to a cream a half cup of sugar
• three-quarters cup of butter
• four eggs well beaten
• a saltspoonful of salt
• two cups milk
• a quart of flour
• one-half cup shredded citron
• one-half cup currants
• a teaspoonful grated nutmeg
• a teaspoonful vanilla
• two even tablespoonfuls pure baking powder

Method

1. 1

   Beat sugar and butter to cream.

2. 2

   Add eggs, salt, milk, flour, citron, currants, nutmeg, and vanilla.

3. 3

   Stir in baking powder before turning into the mold.

4. 4

   Put in bag, steam for two hours, and serve with any good sauce.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 59. The excerpt below is the record exactly as published.

A White Plum Pudding. — Beat to a cream a half cup of sugar and three-quarters cup of butter. Add four eggs well beaten, a saltspoonful of salt, two cups milk, a quart of flour mixed with one-half cup shredded citron, one-half cup currants, a teaspoonful grated nut- meg and a teaspoonful vanilla. Just before turning into the mould stir in two even tablespoonfuls pure bak- ing powde

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