English Plum Pudding

Ingredients

• One and one-half pts. fresh bread crumbs
• 1 pt. chopped suet
• 1 pt. raisins
• 1 pt. cnrrants
• 1 cuj) candied citron
• 1/0 cu]) candied lemon or orange peel
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon mace
• 1 li^^'ii-^poon cinnamon
• 2 bea])ing table- spoons of Dousman's Best l*atent flour
• 4 tablesjjoons of milk
• 1 wine glass of wine

Method

1. 1

   Mix suet and bread crumbs, add sugar, spices, and grated rind of lemon.

2. 2

   Beat yolks and add to dry materials.

3. 3

   Make a thin batter of flour and milk and add to mixture.

4. 4

   Cut in beaten whites and add currants and raisins.

5. 5

   Place in a pail with a tube through the middle, layering batter and sliced citron and orange peel.

6. 6

   Cover and steam for 6 hours.

7. 7

   Steam 1 hour before serving.

8. 8

   Serve with a foamy sauce.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 74. The excerpt below is the record exactly as published.

English Plum Pudding. One and one-half ])ts. fresh bread crumbs, 1 pt. chopped suet. 1 ])t. raisins, 1 pt. cnrrants, 1 cuj) candied citron, 1/0 cu]) candied lemon or oi-ange peel, ~) Oiiij!;!^, 1 cup sugar. I/2 teaspoon salt, I/2 teaspoon mace. 1 li^^'ii-^poon cinnamon. 2 bea])ing table- spoons of Dousman's Best l*atent flour, 4 tablesjjoons of milk. 1 wine glass of wine

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