English Plum Pudding

Ingredients

• 1% pound stale bread crumbs
• 2 ounces finely cut citron
• 1 cup scalded milk
• Y% pound suet
• 14 pound sugar
• 14 cup wine, currant jelly, or grape juice
• 4 eggs
• 1% pound seeded raisins, cut in pieces and floured
• 14 pound seedless raisins
• 14 pound finely chopped figs
• 34 grated nutmeg
• 34 teaspoon cinnamon
• ¥% teaspoon clove
• 1% teaspoon mace
• 11% teaspoons salt

Method

1. 1

   Soak bread crumbs in milk, let stand until cool, add sugar, beaten egg yolks, raisins, figs, and citron.

2. 2

   Chop suet and work with hands until creamy.

3. 3

   Combine mixtures, add wine, currant jelly, or grape juice, nutmeg, cinnamon, clove, mace, and egg whites beaten stiff.

4. 4

   Steam for 6 hours.

5. 5

   Serve with Hard Sauce and Liquid Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 229. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING 1% pound stale bread crumbs 2 ounces finely cut citron 1 cup scalded milk Y% pound suet 14 pound sugar 14 cup wine, currant jelly, or 4 eggs grape juice 1% pound seeded raisins, cut ' 14 grated nutmeg in pieces and floured 34 teaspoon cinnamon 14 pound seedless raisins ¥% teaspoon clove 14 pound finely chopped figs 1% teaspoon mace 11% teaspoons salt Soak bread crumbs in milk, let stand until cool, add sugar, beaten egg yolks, raisins, figs, and citron. Chop suet and work with hands until creamy. Combine mixtures, add wine, currant jelly, or grape juice

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