English Plum Pudding (Mrs. J. Shultz)
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Have boiling hot water ready to fill the pot as it boils away, so as not to let it get below boiling heat.
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. J. Shultz. One pound each of finely chopped suet, sugar, cur- rants, stoned raisins, two pounds soaked bread, six well beaten eggs, one teaspoon of salt, two teaspoons of baking dowder, one grated nutmeg ; mix all to- gether thoroughly ; take a square piece of cotton cloth, dip in scalding hot water, flour it well and lay 156 PUDDINGS it over a pan, place the pudding- in the cloth and tie it closely ; put it in a pot of boiling water for five hours. Have boiling hot water ready to fill the pot as it boils away, so as not to let it get below boiling heat. Sauce :— One cup sugar, half cup butter beat to a cream, a teacup boiiing water, two teaspoons flour scalded together ; flavor to suit taste. 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
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Cook this with the app: pantry check, scaling, and the assistant.