English Plum Pudding

Name: English Plum Pudding
Yield: 6 servings
Ingredients: One pound of raisins; One pound of sue.; Three-quarters pound of stale bread-crumbs; One-quarter pound of brown sugar; One lemon (rind only); One-half pound orange peel (candied); One-quarter pound of flour; One pound of currants; One-half of a nutmeg grated; Five eggs; One-half pint of brandy

From The Pattern cook-book, 1890

Serves 6

This recipe makes a pudding weighing six pounds.

Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 191. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. This recipe was awarded the two-guinea prize lately 440 THE PA TTERN COOK-BOOK. offered by the Queen, for which there were five hundred competitors. The following will make a pudding weigh- ing six pounds. One pound of raisins. One pound of sue.\ Three-quarters pound of stale bread-crumbs. One-quarter pound of brown sugar. One lemon (rind only). One-half pound orange peel (candied). One-quarter pound of flour. One pound of currants. One-half of a nutmeg grated. Five eggs. One-half pint of brandy

Read the full page as publishedCollapse the page

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