English Plum Pudding

Ingredients

• Three-fourths pound stoned raisins
• one-half pound currants
• one-fourth pound citron
• one-half pound sugar
• one-half pound beef suet
• one teaspoonful ground ginger
• one and one-half teaspoonful ground cinnamon
• one-half teaspoonful ground cloves
• one-half teaspoonful grated nutmeg
• one wine-glass wine or brandy
• Four eggs well-beaten
• a pinch of salt
• Two grated loaves of stale bread

Method

1. 1

   Mix all ingredients thoroughly, flour the fruit, put in a thick canvas bag, tie securely.

2. 2

   Place in boiling water for four hours.

3. 3

   Serve hot with vanilla or wine sauce, or dry for future use.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 59. The excerpt below is the record exactly as published.

GLISH PLUM PUDDIX'G. Three-fourths pound stoned raisins, one-half pound currants, one-fourth pound citron, one-half pound sugar, one-half pound l3eef suet, finely chopped, one teaspoonful ground ginger, one and or.e-half tea- spoonful ground cinnamon, one-half teaspoonful ground cloves, one-half teaspoon- ful grated nutmeg, one wine-glass wine or brandy. Four eggs well-beaten and a pinch of salt. Two grated loaves of stale bread

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