Fine English Plum Pudding
From The Blue grass cook book, 1904
Serves 8
This is a splendid recipe.
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 58. The excerpt below is the record exactly as published.
FINE ENGLISH PLUM PUDDING V. C. G. ^ pound of flour, f pound of bread-crumbs, 224 PUDDINGS 6 ounces of suet, chopped fine, 1 pound of seeded raisins, ^ pound of currants, ^ pound of citron, chopped fintj ^ teaspoon of nutmeg, ^ teaspoon of cinnamon, ^ teaspoon of salt, ^ glass of brandy, ^ cup of light brown sugar, 3 eggs, well beaten, 1 pint of sweet milk. Grated rind of 1 orange or lemon
Cook this with the app: pantry check, scaling, and the assistant.