Christmas Plum Puddings
From The "A1" cookery book, 1901
Serves 20
These puddings should be made a few weeks before Christmas, and hung up in a dry place. They must be boiled again four hours before using. Serve with sauce royale or brandy sauce.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 78. The excerpt below is the record exactly as published.
Christmas Plum Puddings. — 1 lb. bread-crumbs, 1 lb. flour, 2 lbs. suet, 2 lbs. currants, 2 lbs. raisins, 1 lb. sugar, £ lb. candied peel, the rinds of 2 lemons, 1 nutmeg, \ oz. mixed spice, 16 eggs, 4 wineglasses of brandy, salt
Cook this with the app: pantry check, scaling, and the assistant.