English Plum Pudding (Mrs. E. I. Camm)

Name: English Plum Pudding (Mrs. E. I. Camm)
Yield: 9 servings
Ingredients: One pound suet (shredded and chopped fine); one pound bread crumbs; one pound sugar; one pound raisins (seeded); one pound currants; one-fourth pound citron; one-fourth pound candied lemon peel; one pint milk; eight eggs; three tablespoons cinnamon; two tablespoons cloves; one tablespoon mace; one nutmeg; one teaspoon soda

From The Monmouth Baptist ladies' cook book, 1907

Serves 9

Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 75. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING. Mrs. E. I. Camm. One pound suet (shredded and chopped fine), one pound bread crumbs, one pound sugar, one pound raisins (seeded), one pound currants, one-fourth pound citron, one-fourth pound candied lemon peel one pint milk, eight eggs, three tablespoons cinna- mon, two tablespoons cloves, one tablespoon mace, one nutmeg, one teaspoon soda

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