Christmas Plum Pudding

Ingredients

• One quart of seeded raisins
• pint of currants
• half pint of cition, chopped fine
• quart of apples peeled and chopped
• a quart of fresh and nicely chopped beef suet
• a heaping quart of stale bread crumbs
• eight eggs beaten separately
• pint of brown sugar
• grated nutmeg
• teaspoonful of salt
• from a quart of flour

Method

1. 1

   In a large bowl or tray put the eggs with the sugar, nutmeg and milk, stir in the bread crumbs and suet, one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from three to four hours, in a good sized pot with plenty of hot water, replenishing as needed, from tea-kettle.

2. 2

   When done, serve with any pudding sauce.

Nutrition per serving

Estimated from matched ingredients across 20 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.

CHRISTMAS PLUM PUDDING. One quart of seeded raisins, pint of currants, half pint of cition, chopped fine, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef suet, a heaping quart of stale bread crumbs, eight eggs beaten separately, pint of brown sugar, grat- ed nutmeg, teaspoonful of salt; flour fruit thoroughly from a quart of flour

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