English Plum Pudding
Serves 14
Sauce: Cream together one cup of sugar and one-half cup of butter. When light and creamy, add the well-beaten yolks of four eggs. Stir into this one wineglass of wine or brandy, a pinch of salt and one large cupful of hot milk or cream. Beat this mixture well, place in a double boiler over the fire and stir until it cooks sufficiently to thicken like cream. Be sure that it does not boil.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
Full nutrition (35 nutrients)
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 54. The excerpt below is the record exactly as published.
English Plum Pudding Three fourths cup of suet, one pound sugar, one and one-half pounds of bread crumbs, one and one-half pounds currants, one and one-half pounds raisins, one pound citron, twelve eggs well-beaten, one pint of sweet milk, juice of three lemons, one heaping teaspoon salt, one handful of flour, one teaspoon baking powder in flour, one table- . Spoon cinnamon, one-half tablespoon cloves, one glass wine, one glass brandy
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