English Plum Pudding

Ingredients

• one-half pound beef suet
• one-half pound currants
• one-half pound raisins
• one-fourth pound mixed peel
• one-half pound bread crumbs
• one-half pound flour
• one-half pound brown sugar
• one-half cup molasses
• two tablespoons strawberry jam
• juice of one large lemon
• four eggs
• two ounces extract almonds
• teaspoon salt
• one-half teaspoon nutmeg
• one-half teaspoon cinnamon
• one-half teaspoon cloves
• tablespoon brandy

Method

1. 1

   Boil five hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 107. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. C. Laura Pooley, 1826 South Hope street, Los Angeles.— One-half pound beef suet, one-half pound currants, one-half pound raisins, one- fourth pound mixed peel, one-half pound bread crumbs, one-half pound flour, one-half pound brown sugar, one-half cup molasses, two ta- blespoons strawberry jam, juice of one large lemon, four eggs, two ounces extract al- monds, teaspoon salt; one-half teaspoon nut- meg, one-half teaspoon cinnamon, one-half teaspoon cloves, tablespoon brandy

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