English Plum Pudding

Ingredients

• Soak one pound of stale bread
• in a pint of hot milk
• add to it one-half pound of sugar
• and the yolks of eight eggs beaten to a cream
• one pound of raisins, stoned and floured
• one pound of Zante currants, washed and floured
• a quarter of a pound of citron cut in slips and dredged with flour
• one pound of beef suet, chopped fine and salted
• glass of wine
• one glass of brandy
• one nutmeg
• and a tablespoonful of mace
• cinnamon
• and cloves mixed

Method

1. 1

   Beat the whole well together and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth; pour into a cloth, previously scalded and dredged with flour, tie it firmly, leaving room for the pudding to swell and boil six hours.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 254. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. (The Genuine.) Soak one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante currants, washed and floured, a quarter of a pound of cit- ron cut in slips and dredged with flour, one pound of beef suet, chopped fine and salted, glass of wine, one glass of brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves mixed

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