Fine Plum Pudding

Ingredients

• 1 cup of chopped suet
• 1 cup of grated bread crumbs
• 1 cup of apples
• 1 cup of raisins
• 1 cup of currants
• 1/2 cup of brown sugar
• 1 cup of sugar
• pinch of salt
• 1 cup of citron
• pinch of all kinds of spices
• a piece of butter the size of a walnut
• 1/2 cup of molasses
• 1/2 cup of water
• 2 eggs
• a little flour

Method

1. 1

   Chop all ingredients very fine, then add molasses, water, and mix with a little flour.

2. 2

   Spread on a cloth, cover with flour, tie tightly, and boil in water for 4 hours.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 5. The excerpt below is the record exactly as published.

Fhie Plum Pudding I cup of chopped suet, i cup of grated bread crumbs I " " " apples, I " " raisins, I " " currants. Vi " " b'rovrn si: gar, X " " C sugar, pinch of salt .bf cup of citrcn pmch of all Kind of spices, a piece of butter the size of a walnut, cliop this altogether very fine, then add j^ cup of molasses, % cup of water, 2 ergs, mix aitogeth-- er with a little flour, then spread cut a thin cloth or flour sack, cover with a layerof flour, pnt the pudding en the cloth and tie very tight mabing a round ball, then put a saucer in the bottom of a cook po:, then put the ball of pudding on the saucer cover wnth boil- ing water, always Keeping the pudding covered with water, and boil constantly for 4 hours. Serve with wine cauce. Mrs Geo. vSameon. 509 S 3 d. Str. 1 6 Apple Fnclding vStir 2 tablcspccnftil of butter, and half cup of sugar to a cream, stir into this, the ^xlks of 4 eggs, well beaten, the juice and grated rind of one lemon, and ha:f a doz2n sound tart apples grated. Then stir in the beaten whites of eggs, season with cinnamon or nut- meg and bake. To be eaten cold with cream. Mrs M. D. Hirtzler. 1033 N. 10 th Str. Plain Chocolate Pudding Scald one quart of sweet milk, with j4- of ^ cupfnl ol grated chocolate, when cool, add 3- oiks of 5 eggs I cup of sugar, flavor with vanilla. Bake >2 hour beat whites stiff, and add 4 tatlespoonful of fine sug- ar, spread en tcp and brown in oven. Mrs M. D. Hirtzler. 1033 N 10 th Str Fruit Rice Pudding One large teacupful of rice, a little water to cook it partially dry line an earthen basin with part of it, fill nearly .full with pared, cored, ar^d quartered apples, or any fruit you chcor.e, cover with the balance of your rice, tie a cloth tightly over tcp, and steam cne hour. To be eaten Vv'ith sweet cream. Mrs M. D, Hirtzler. 1033 N. 10 th. Str. O range Pudding 17 S oranges cut up fine, i quart 01 sweet milk, 2 table - spoonful of cornbtarcli, 6 tab!espoonful of sugar, pinch of salt, Yollrs of 6 eggs. Maice the custard and stir ni the oranges after you taice it off of the stove. Make an icing of the whites of the eggs, i cup of sugar beat a long time until thick. Dish up custard, and pr.t seme of the icing on each dish. Miss Agnes Newquist. 540 8 th. Str. Black Pudding y.t cup ot molasses, i cup of warm water, i cup of raisins, 2 cups of flour, Yi teaspoon uf soda, i teaspoon of allspice, 2 teaspoon's of cinnamon, steam 3 hour's. Sauce; Yz cup of butter, i cup of sugar. Beat to a cream, and add the whites of 2 eggs

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