English Plum Pudding

Name: English Plum Pudding
Yield: 16 servings
Ingredients: one and a half pounds suet; one and a half pounds of dry light brown sugar; one and a half pounds currants; one and a half pounds raisins; four nutmegs sifted; one-quarter pound candied lemon-peel; one-quarter pound citron; a heaping spoonful of fine salt; nearly a loaf and a half of ordinary size; a half pint of flour; nine eggs beaten very light; milk enough to wet the mixture

From Twentieth century home cook book, 1905

Serves 16

Best made a few days in advance.

Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 14. The excerpt below is the record exactly as published.

English Plum Pudding. The mgredients arc : One and a half pounds suet, one and a half pounds of dry light brown sugar, one and a half pounds currants, washed and dried thoroughly, one and a half pounds raisins, four nutmegs sifted through a small tea-strainer and thoroughly mixed, so they will not be lumpy; one-quarter pound candied lemon-peel, one-quarter pound citron, a heaping spoonful of fine salt, mixed in the same way as the nutmegs, baker's bread enough to make a quantity equal in bulk to the suet. Use only the crumb of the loaf, rejecting the crust, (it will take nearly a loaf and a half of ordinary size) a half pint of flour, nine eggs beaten very light, and milk enough to wet the mixture

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