Boiled Plum Pudding

Name: Boiled Plum Pudding
Ingredients: Two pounds of plums; one pound of currants; one and a half dozen eggs; one and a half quarts of flour; one tumbler of French brandy; two grated nutmegs; one pound of butter; one pound of sugar; one-half pound of citron; one pound of almonds

From Raleigh recipe book, 1925

Recipe by Mrs. S. B. Page.

Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 25. The excerpt below is the record exactly as published.

BOILED PLUM PUDDING (Mrs. S. B. Page's Recipe) Two pounds of plums, one pound of currants, one and a half dozen eggs, one and a half quarts of flour, one tumbler of French brandy, two grated nutmegs, one pound two ounces of butter, one pound of sugar, 60 one-half pound of citron, one pound of almonds

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