English Plum Pudding

Ingredients

• one pound of raisins cut and stoned
• one pound of currants washed
• one pound of sugar
• one pound of apples chopped
• half a pound of beef-suet minced
• half a pound of butter
• half a pound of stale bread grated
• half a pound of flour
• eight eggs (whites and yelks beaten separately)
• half a pint of whisky
• half a pint of wine
• one pint of sweet milk
• two nutmegs grated
• one table-spoonful of cinnamon
• one table-spoonful of mace
• a pinch of salt

Method

1. 1

   Cream the butter and sugar together, add a pinch of salt.

2. 2

   Mix half the milk with the egg whites, stir in flour and bread.

3. 3

   Add butter, sugar, egg yolks, suet, fruit, spices, wine, whisky, and remaining milk.

4. 4

   If not stiff enough, add flour.

5. 5

   Boil or steam for four hours.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 120. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. Take one pound of raisins cut and stoned, one pound of currants washed, one pound of sugar, one pound of apples chopped, half a pound of beef-suet minced, half a pound of butter, half a pound of stale bread grated, half a pound of flour, eight eggs (whites and yelks beaten separately), half a pint of whisky, half a pint of wine, one pint of sweet milk, two nutmegs grated, one table-spoonful of cinnamon, and one table-spoonful of mace ; cream the butter and sugar to- gether, and add a pinch of salt

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