English Plum Pudding

Name: English Plum Pudding
Yield: 20 servings
Ingredients: I lb. crumbs; 2 lbs. raisins; }4 pint molasses; }i pint milk; i lb. flour; i lb. currants; 6 eggs; I lb. suet; }i lb. citron; i oz. mixed spices; I lb. sugar; }4 lb. lemon and orange peel; a pinch of soda; a little salt

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 20

Individual plum puddings may be steamed in small dome-shaped pudding molds.

Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 70. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. I lb. crumbs, 2 lbs. raisins, }4 pint molasses, }i pint milk, i lb. flour, i lb. currants, 6 eggs, I lb. suet, yi lb. citron, i oz. mixed spices, I lb. sugar, }4 lb. lemon and orange peel, a pinch of soda, a little salt

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