Christmas Plum Pudding (for children)

Ingredients

• three-quarters of a pound of beef suet
• a pinch of salt
• one pound and a half of bread-crumbs
• three-quarters of a pound of muscatel raisins
• three-quarters of a pound of currants
• two ounces of candied lemon and citron together
• half a large nutmeg

Method

1. 1

   Mix these thoroughly, then add four eggs and milk enough to moisten it, but not too much, or the pudding will be heavy.

2. 2

   Tie it in a pudding-cloth well floured, and boil for five or six hours.

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 (for children). ■ — Shred finely three-quarters of a pound of beef suet, and add to it a pinch of salt, one pound and a half of bread- crumbs, half a pound of flour, three-quarters of CHRISTMAS PUDDING. a pound of muscatel raisins (these can be pur- chased loose, not in bunches ; they are then almost as cheap as the ordinarj- pudding- raisins, and the flavour is very superior), three- quarters of a pound of currants, picked and dried, two ounces of candied lemon and citron together, and half a large nutmeg

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