Baked Plum Pudding

Ingredients

• Eight eggs
• two cupfuls of white sugar
• one nutmeg
• one tablespoonful of cinnamon
• one teaspoonful of cloves
• one teaspoonful of salt
• one quart of rolled crackers
• one quart of sweet milk
• one pound of currants
• two of raisins
• one-fourth of citron
• piece of butter the size of an egg

Method

1. 1

   Prepare the fruit the day before you wish to make the pudding; pick over and stone the raisins; wash and dry the currants; slice the citron very fine; pour the milk over the crumbs, beat the eggs very light, and add them with the sugar; next add the spices and butter; lastly, the fruit.

2. 2

   Bake slowly three hours.

3. 3

   Serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 91. The excerpt below is the record exactly as published.

BAKED PLUM PUDDING. Eight eggs, two cupfuls of white sugar, one nutmeg, one table- spoonful of cinnamon, one teaspoonful of cloves, one teaspoonful of salt, one quart of rolled crackers, one quart of sweet milk, one pound of currants, two of raisins, one-fourth of citron, piece of butter the size of an egg. Prepare the fruit the day before you wish to make the pudding; pick over and stone the raisins; wash and dry the currants; slice the citron very fine; pour the milk over the crumbs, beat the eggs very light, and add them with the PUDDINGS AND SAUCES. 153 sugar; next add the spices and butter; lastly, the fruit. Bake slowly three hours. Serve with hard sauce. ^x STEAMED PLUM PUDDING. One cupful each bread crumbs, molasses, brown sugar, suet, currants and sweet milk; two cups each of flour and raisins, one- fourth^cup each candied lemon and orange peel, one-half cup of citron, chopped fine, one tablespoonful of cinnamon

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