Baked Plum Pudding
From Virginia Cookery-book, 1884
Serves 3
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 81. The excerpt below is the record exactly as published.
Baked Plum Pudding. Crumble up a quart loaf of stale bread ; ^cald and sim- mer it in sweet milk; add a large spoonful of butter; then put it in a deep dish to cool ; beat up five eggs, and stir into them a teacupf ul of nice brown sugar ; then stir in a pound of seeded raisins ; have ready a greased pud- ding-mould
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