Christmas Plum Pudding

Ingredients

• Three-fourths pound suet
• three-fourths pound raisins
• three-fourths pound currants
• three-fourths pound sugar
• three-fourths pound bread crumbs
• grated rind of one lemon
• one-fourth pound citron
• one-half teaspoonful each of ground cinnamon, cloves, nutmeg and all-spice
• six eggs
• one-half cup brandy

Method

1. 1

   Mix dry materials, add eggs one at a time and brandy.

2. 2

   Adjust consistency with more crumbs or eggs.

3. 3

   Put into a pudding mold and steam for 8-10 hours.

4. 4

   Serve with wine or brandy sauce.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 17. The excerpt below is the record exactly as published.

one-fourth pound citron cut fine, one half pound of blanched almonds; very fine, one-half ‘grated cocoanut. Seasoned with vanilla and two wine glasses of sherry wine. | Miss N. E. CANNON. ORANGE JELLY. Pour one pint of water to one-half box of Nelson’s gelatine, let it stand one hour, take ten oranges cut across, take out the pulp and juice with a spoon; pour one pint of boiling water over the gelatine, add two cups sugar, or more, according to taste, stir until dis- solved, then add juice and pulp of oranges, set it away to congeal. Serve with one quart of rich cream whip- ped stiff. Miss N. EH. CANNON. ORANGE BAVARIAN CREAM. Make a soft custard with a cup of milk, and three eggs, beaten well, after it comes to a boiling point pour over one-half box of gelatine that has been soaked one- half hour in a cup cold water, strain and add one cup sugar to gelatine, one pint of orange juice and pulp and also a little grated rind, when it begins to congeal put in a pint of whipped cream. Miss N. HE. CANNON. VANITIES OR DECEPTIONS. Beat two eggs, stir in a pinch of salt, half teaspoon- ful of rose-water, add sifted flour until just thick enough to roll out, very thin, and cut out with saucer or in dia- 3 [ 64 ] mond shape, and fry quickly in hot lard, sift powdered sugar over them while hot. Roll dough as thin as possible. Miss N. K. CANNON. CHRISTMAS PLUM PUDDING. Three-fourths pound suet, chopped very fine, mix with it, while chopping, a tablespoonful flour, three- fourths pound raisins seeded, three-fourths pound cur- rants, three-fourths pound sugar, three-fourths pound bread crumbs, grated rind of one lemon, one-fourth ponnd citron, cut into thin shavings, one-half teaspoon- ful each of ground cinnamon, cloves, nutmeg and all- spice; mix the dry materials together thoroughly and then add six eggs, one at a time, and one-half cup brandy

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