English Plum Pudding

Name: English Plum Pudding
Yield: 20 servings
Ingredients: Two pounds of suet; 3 pounds of raisins; 2 pounds of currants; 2 pounds of sugar; 5 eggs; 1 pint of milk; 2 nutmegs; a pinch of salt; flour to make very stiff

From Royal Victoria cook book, 1900

Serves 20

Mrs. C. H. CLARK

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 25. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING.—Two pounds of suet, 3 pounds of raisins, 2 pounds of currants, 2 pounds of sugar, 5 eggs, 1 pint of milk, 2 nutmegs, a pinch of salt, flour to make very stiff

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