English Plum Pudding

Ingredients

• One pound of suet
• one pound of raisins
• one pound of currants
• half a pound of rolled crackers
• half a pound of sifted flour
• one pound of sugar
• one-quarter of a pound of citron cut very fine
• half-tumblerful brandy
• half-tumblerful sherry wine
• ten eggs well beaten
• two teaspoonfuls (small) salt
• one teaspoonful ground cinnamon
• one teaspoonful nutmeg
• half-teaspoonful all-spice
• half teaspoonful cloves
• peel of one lemon grated

Method

1. 1

   Mix dry ingredients, then add eggs, wine, and brandy last.

2. 2

   Turn into a buttered bowl, tie cloth over it, and boil for six hours in a kettle of boiling water.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 111. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. One pound of suet, one pound of raisins, one pound of currants, half a pound of rolled crackers, half a pound of sifted flour, one pound of sugar, one-quarter of a pound of citron cut very fine, half-tumblerful brandy, half -tumblerful sherry wine, ten eggs well beaten, two teaspoonfuls (small) salt, one teaspoonful ground cin- namon, one teaspoonful nutmeg, half- teaspoonful all- spice, half teaspoonful cloves, peel of one lemon grated

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