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