Any-Day Plum Pudding
From The housekeeper's companion, 1883
A cupful each of prunes and dates or figs can be substituted for the fruit.
Presented as published in 1883. 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 housekeeper's companion (1883), page 136. The excerpt below is the record exactly as published.
a tablespoonful of cinnamon; two grated nutmegs; a glass each of wine and brandy. Prepare the fruit and dredge thickly with flour. Soak the bread in the milk; beat the eggs and add. Stir in the rest of the flour, the suet, and last the fruit. Boil six hours either in cloth or large mold. Half the amounts given make a good- sized pudding; but, as it will keep three months, it might be boiled in two molds. Serve with a rich sauce. Any-Day Plum Pudding. — One cup of sweet milk; one cup of molasses; one cup each of raisins and currants; one teaspoonful of salt, and one of soda, sifted with three cups of flour
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