English Plum Pudding
From The blue ribbon cook book, 1904
Boston Cooking School
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 24. The excerpt below is the record exactly as published.
ENGLISH PLUM PUDDING. J pound stale bread crumbs. } cup wine and brandy mixed. J pound sugar. 1 cup hot milk. J nutmeg, grated. 1 teaspoonful cinnamon. J teaspoonful mace and ground 4 eggs. cloves. J pound beef suet. 1 teaspoonful salt. J pound currants. 1J pounds raisins. J pound citron. \ pound figs. Soak the stale bread crumbs in one cup of hot milk. When cold, add the sugar and yelks of eggs beaten stiff, DESSERTS. 79 also nutmeg, cinnamon, mace, ground cloves, and salt. Chop fine and cream the beef suet and add to the mixture with the raisins stoned and floured, and the currants, figs, and citron chopped fine. Add the wine and brandy, and the whites of four eggs beaten stiff. Turn into a buttered mold and steam from six to eight hours. — Boston Cooking School. MINCEMEAT PATTIES. Heat patty shells and mincemeat separately. When very hot, fill the shells with the mincemeat and serve with frozen whipped cream, flavored with brandy. FIQ PUDDING. J pound beef suet. 1 teaspoonful salt. 2 heaping cups stale bread crumbs. J pound figs
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