Christmas Plum Pudding, 'New York Style'

Ingredients

• One quart of cracker crumbs rolled very fine
• three pints of milk
• six eggs
• half a cupful of finely chopped suet
• one pound of stoned raisins
• one pound of currants
• one quarter of a pound of chopped citron
• two cupfuls of sugar
• one teaspoonful of salt
• one dessert spoonful of ground clove
• one dessert spoonful of cinnamon
• one grated nutmeg

Method

1. 1

   Stone the raisins by pouring boiling water over them.

2. 2

   Chop the citron and roll the crackers.

3. 3

   Pour slightly warm milk over the crackers.

4. 4

   Beat the eggs, add sugar, then mix with the cracker and eggs.

5. 5

   Add salt, butter, spices, and fruit.

6. 6

   Turn into a buttered pudding-pot and bake for seven hours in a slow oven.

7. 7

   Serve with wine sauce.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 48. The excerpt below is the record exactly as published.

CHRISTMAS PLUM PUDDING, “NEW YORK STYLE.” One quart of cracker crumbs rolled very fine, three pints of milk, six eggs, half a cupful of finely chopped suet, one pound of stoned raisins, one pound of currants, one quar- ter of a pound of chopped citron, two cupfuls of sugar, one teaspoonful of salt, one dessert spoonful each of ground clove and cinnamon, and one grated nutmeg

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