Christmas Plum Pudding

Ingredients

• One quart seeded raisins
• pint currants
• half pint citron cut up
• quart of apples peeled and chopped
• a quart of fresh and nicely chopped beef-suet
• a quart of sweet milk
• a heaping quart of stale bread-crumbs
• eight eggs beaten separately
• pint sugar
• grated nutmeg
• tea-spoon salt
• flour fruit thoroughly from a quart of flour

Method

1. 1

   Mix the eggs with sugar, nutmeg, and milk, stir in the fruit, bread-crumbs, and suet, adding enough flour to make the fruit stick together.

2. 2

   Dip pudding-cloth in boiling water, dredge with flour, put in pudding and tie tightly.

3. 3

   Boil for 2-3 hours.

4. 4

   Serve with pudding-sauce.

As published

This recipe was extracted from Buckeye cookery (1892), page 131. The excerpt below is the record exactly as published.

One quart seeded raisins, pint currants, half pint citron cut up, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef-suet, a quart of sweet milk, a heaping quart of stale bread-crumbs, eight eggs beaten separately, pint sugar, grated nut- meg, tea-spoon salt; flour fruit thoroughly from a quart of flour

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