Christmas Plum Pudding

Ingredients

• one and a half pounds of bread-crumbs
• half a pound of flour
• two pounds of finely-shred beef suet
• two pounds of stoned raisins
• two pounds of currants, washed, picked, and dried
• two pounds of sugar
• a quarter of a pound of candied lemon and citron-peel
• two ounces of each
• two small nutmegs grated
• the juice of a lemon
• the rind finely chopped
• a teaspoonful of salt
• two ounces of sweet almonds, blanched and sliced
• sixteen eggs
• a glass of brandy
• as much milk as will wet it, but no more than that

Method

1. 1

   Mix all the dry ingredients thoroughly, then add the eggs and milk, and lastly the brandy.

2. 2

   Boil it, and keep boiling for ten hours.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 374. The excerpt below is the record exactly as published.

Christmas Plum Pudding.— Take one and a half pounds of bread-crumbs, half a pound of flour, two pounds of finely-shred beef suet, two pounds of stoned raisins, two pounds of currants, washed, j^icked, and dried, two pounds of sugar, a c^uarter of a pound of candied lemon andciti'on-peel, that is, two ounces of each, two small nutmegs grated, the juice of a lemon, and the rind finely chopped, a tea- spoonful of salt, two ounces of sweet almonds, blanched and sliced, sixteen eggs, a glass of brandy, and as much milk as will wet it, but no more than that

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