Genuine English Plum Pudding

Ingredients

• I lo-cent loaf bread
• i quart rich milk
• I pound raisins
• I pound currants
• I pound brown sugar
• 3 tablespoons flour
• % pound beef suet
• 2 grated nutmegs
• 3 teaspoons cinnamon
• 2 lemons or oranges
• ^ pound cut up citron
• 10 eggs beaten separately

Method

1. 1

   Wash and seed your raisins, wash and dry the currants, chop the suet and get everything ready the day before making; also slice the baker's bread in thick slices and dry it in oven and grate it, stir your milk in it; then add the other ingredients beating it well, adding the whites last.

2. 2

   Stir the flour on the fruit.

3. 3

   Grate the orange peel, just the yellow rind, squeeze the juice and strain, making one-half cup of juice.

4. 4

   Mix well and pour into a scalded and floured pudding bag if you wish to boil it, and place in a kettle of boiling water, and keep hot water to replenish with.

5. 5

   Boil steadily five hours.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 58. The excerpt below is the record exactly as published.

Genuine English Plum Pudding. I lo-cent loaf bread i quart rich milk I pound raisins i pound currants I pound brown sugar 3 tablespoons flour % pound beef suet 2 grated nutmegs 3 teaspoons cinnamon 2 lemons or oranges ^ pound cut up citron 10 eggs beaten separately

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