English Plum Pudding No. 2

Name: English Plum Pudding No. 2
Yield: 16 servings
Ingredients: Three cupfuls of flour; one cupful of bread crumbs; two and one-half cupfuls of beef suet, chopped very fine; four cupfuls of raisins, stoned and chopped; four cupfuls of currants, picked, washed and dried; two cupfuls of sugar; two ounces of citron, chopped fine; the juice of one lemon; four beaten eggs

From The century cook book, 1894

Serves 16

Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.

English Plum Pudding No. 2. Three cupfuls of flour, one cupful of bread crumbs, two and one-half' cupfuls of beef suet, chopped very fine, four cupfuls of raisins, stoned and chopped, four cupfuls of currants, picked, washed and drijed, two cupfuls of sugar, two ounces of citron, chopped fine, the juice of one lemon, and four beaten eggs

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