English Plum Pudding

Ingredients

• One pound stoned raisins
• one pound of suet, chopped fine
• half pound of stale bread crumbs
• one-fourth pound of brown sugar
• grated rind of one lemon
• half pound of flour
• one pound cleaned currants
• half nutmeg, grated
• five eggs
• one cup milk
• one-half pound chopped candied peel

Method

1. 1

   Mix dry ingredients, beat eggs, add milk, pour over dry mix, and stir well.

2. 2

   Fill greased molds, cover with cloth, and boil for six hours.

3. 3

   Store and reboil for six hours when used.

As published

This recipe was extracted from The Rural cook book (1907), page 48. The excerpt below is the record exactly as published.

English Plum Pudding. — One pound stoned raisins ; one pound of suet, chopped fine; ^ pound of stale bread crumbs; one-fourth pound of brown sugar; grated rind of one lemon; ^ pound of flour; one pound cleaned currants; ^ nutmeg, grated; five eggs; one cup milk; one-half pound chopped candied peel

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