Genuine Old English Plum Pudding

Ingredients

• Two pounds stoned raisins
• 2 pounds stoned prunes
• 3 wineglasses of brandy
• a tablespoonful of ground cinnamon
• a tablespoonful of ground cloves
• a tablespoonful of allspice
• a tablespoonful of mace
• one nutmeg
• 2 pounds of beef suet
• one ounce of candied or preserved orange peel
• one lemon peel
• 1 pound of preserved citron
• 8 eggs
• 1 teaspoonful of salt
• 1/2 pound sugar
• 1 1/2 pounds of flour
• mix in a little cream or milk

Method

1. 1

   Put raisins and prunes in a dish, pour over brandy and spices, let stand for 36 to 48 hours.

2. 2

   Chop suet and mix with minced peels and preserved citron.

3. 3

   Beat eggs with salt, add sugar, flour, fruit, and brandy.

4. 4

   If too thick, mix in cream or milk.

5. 5

   Boil or steam for 7 hours.

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 17. The excerpt below is the record exactly as published.

GENUINE OLD ENGLISH PLUM PUDDING {Randolph Family) Two pounds stoned raisins, 2 pounds stoned 73 \ 74 Castle Howe prunes. Put in a dish and pour over them 3 wineglasses of brandy and a tablespoonful each of ground cinnamon, cloves, and allspice, and \ tablespoonful of mace, and one nutmeg. Let this mixture stand from 36 to 48 hours, and occasionally stir it well. Sprinkle a hand- ful of flour over 2 pounds of beef suet, and chop very fine, removing all strings. Mince one ounce of candied or preserved orange peel and one lemon peel and 1 pound of preserved citron. Mix with the suet. Beat 8 eggs very thick and smooth with 1 teaspoonful of salt, add \ pound sugar and 1^ pounds of flour, then the fruit and the brandy. If too thick, mix in a little cream or milk. Boil or steam 7 hours. This makes a large quantity, but it will keep all winter in a cool, dry place, and it is better after it has been made some time. One quarter of this recipe will make a pud- ding large enough for six or seven persons. This is a genuine old English plum pudding, and has been used in the Randolph family for many generations. RUM SAUCE FOR THE PUDDING Six eggs, yolks and whites, beaten separ- Castle Howe 75 ately, then beaten together, with sugar and rum to flavor. FOAM SAUCE FOR THE PUDDING One cup sugar, 2 eggs, -| cup butter, 1 wine- glassful either sherry or brandy, and a little nutmeg. Mrs. Isabel S. Mason. Heigh-ho ! sing heigh-ho ! unto the green holly : Most friendship is feigning, most loving mere folly: Then, heigh-ho ! the holly ! This life is most jolly!" — Shakespeare. WHITE CAKE {Castle Howe) Whites of 18 eggs beaten stiff, 1 pound flour, 1 pound sugar,

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