Christmas Plum Pudding (another way)

Ingredients

• half a pound of beef suet
• a pinch of salt
• a quarter of a pound of stoned raisins
• a quarter of a pound of sultanas
• half a pound of currants
• half a pound of bread-crumbs
• two ounces of flour
• two table-spoonfuls of sugar
• six sweet and six bitter almonds, blanched and shred finely
• half a nutmeg grated
• two ounces of candied lemon and citron
• the rind of half a lemon finely chopped

Method

1. 1

   Mix thoroughly, then add four well-beaten eggs and a wine-glassful of brandy.

2. 2

   Let these stand for five or six hours, then add a cupful of milk, and boil for three hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 375. The excerpt below is the record exactly as published.

Christmas Plum Pudding (another way). — Shred finely half a pound of beef suet ■with a little flour to prevent it sticking, add a pinch of salt, a quarter of a pound of stoned 10 raisins, a quarter of a pound of sultanas, half a pound of currants, half a pound of bread- crumbs, two ounces of flour, two table-spoonfuls of sugar, six sweet and six bitter almonds, blanched and shred finely, half a nutmeg grated, two ounces of candied lemon and citron, and the rind of half a lemon finely chopped

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