Christmas Plum Pudding

Ingredients

• one cupful of beef suet
• two cupfuls of bread
• one-half cupful of citron
• one cupful of seeded raisins
• one cupful of currants
• part of a pint of flour
• four well-beaten eggs
• one heaping cupful of sugar
• one teaspoonful of salt
• one cupful of milk
• one teaspoonful of cloves
• two of cinnamon
• one-half of a nutmeg

Method

1. 1

   Mix the citron, raisins, and currants with part of the flour.

2. 2

   In a bowl, combine eggs, sugar, salt, milk, cloves, cinnamon, and nutmeg.

3. 3

   Stir in the fruit mixture and remaining flour.

4. 4

   Mix thoroughly and boil for four hours.

5. 5

   Turn out onto a platter, pour brandy over it, and ignite before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 188. The excerpt below is the record exactly as published.

CHRISTMAS PLUn PUDDING. Chop one cupful of beef suet, two cupfuls of bread and one-half cup- ful of citron. Mix the citron, one cupful of seeded raisins and one cupful of currants, well washed, with part of a pint of flour. Put four well-beaten eggs, one heaping cupful of sugar, one teaspoonful of salt in one cupful of milk, one teaspoonful of cloves, two of cinnamon, one-half of a nutmeg

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