English Plum Pudding

Name: English Plum Pudding
Yield: 12 servings
Ingredients: Beat six yolks; four whites of eggs; a tumbler of sweet milk; one-fourth pound grated or chopped stale bread; a pound flour; three-quarters pound sugar; a pound each of beef-suet chopped very fine; currants nicely washed and dried; stoned raisins, well floured; two nutmegs; a table-spoon mace; one of cinnamon or cloves; a Wine-glass brandy; a tea-spoon salt; another tumbler of milk

From Buckeye cookery, 1892

Serves 12

These will keep for months; boil one hour before using.

Presented as published in 1892. 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 Buckeye cookery (1892), page 131. The excerpt below is the record exactly as published.

Eneuish PLum PupDING. Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a pound flour, three-quarters pound sugar, and a pound each of beef-suet chopped very fine, currants nicely washed and dried, and stoned raisins, well floured; stir well, then add two nutmegs, a table-spoon mace, one of cinnamon or cloves. a Wine-glass brandy, a tea-spoon salt, and finally another tumbler of milk

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