Mrs. Vaughn’s Plum Pudding

Ingredients

• ¥Y% |b. brown sugar
• 3 eggs
• 1% |b. breadcrumbs
• ¥ |b. browned flour
• 1% . Crisco
• 2 teaspoonfuls baking powder
• 1 teaspoonful salt
• ¥Y% teaspoonful grated nutmeg
• % cupful New Orleans molasses
• 4 cupful brandy (or grape juice)
• 4 cupful lemon juice
• M4 . seeded raisins
• ¥% |b. sultana raisins
• 1 |b. currants
• 1 lb. crystallized fruits, consisting of pineapple, cherries, figs, orange peel, and citron

Method

1. 1

   Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours.

2. 2

   Cream Crisco and sugar, add eggs well beaten together, and all other ingredients.

3. 3

   Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours.

4. 4

   Turn out while hot and serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 43. The excerpt below is the record exactly as published.

Mrs. Vaughn’s Plum Pudding ¥Y% |b. brown sugar Y% teaspoonful grated nutmeg 3 eggs 1% teaspoonful powdered mace Y% |b. breadcrumbs % cupful New Orleans ¥ |b. browned flour molasses ; 1% \b. Crisco 4 cupful brandy (or grape juice) 2 teaspoonfuls baking 4 cupful lemon juice powder M4 \b. seeded raisins 1 teaspoonful salt ¥% |b. sultana raisins ¥Y% teaspoonful powdered cloves 1 |b. currants ¥% teaspoonful powdered 1 lb. crystallized fruits, consist- cinnamon ing of pineapple, cherries, 1 teaspoonful powdered ginger figs, orange peel, and citron Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco and 82 Puddings sugar, add eggs well beaten together, and all other ingredients. Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours. Turn out while hot and serve with hard sauce. Sufficient for two medium-sized puddings or one very large one. Rice Pudding Y% cupful rice 3 eggs 3 cupfuls milk Powdered cinnamon to taste 34 cupful sugar Y cupful seeded raisins Y% cupful Crisco ¥ teaspoonful salt Wash rice and steam it in milk until thick, then allow to cool. Cream Crisco and sugar, add well beaten eggs, raisins, salt, rice, and cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one hour in moderate oven. Walnut Pudding Y% cupful sugar 2 eggs 2 cupfuls flour 1 cupful milk 2 teaspoonfuls baking powder _1 teaspoonful vanilla extract 4 tablespoonfuls melted Crisco 1 cupful chopped English ¥Y% teaspoonful salt walnut meats For Sauce 1 cupful sugar 3 yolks eggs Y% cupful water 2 cupfuls whipped cream ¥% teaspoonful lemon extract Mix flour, sugar, salt and baking powder together, add eggs well beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide into 9 greased individual molds, cover with greased papers, and steam steadily for three-quarters of an hour. Turn out and serve. For sauce. Boil sugar and water till syrup spins a thread, pour over beaten yolks of eggs, and stir quickly. Set aside to cool, stir occasion- ally, add lemon extract and just before serving mix in whipped cream. Sufficient for nine individual puddings. Woodford Pudding (Kate B. Vaughn) 1 cupful sugar 1% cupfuls flour 3 eggs ¥% cupful Crisco ¥% cupful buttermilk 1 cupful blackberry jam 1 teaspoonful baking soda ¥ teaspoonful salt ¥Y% teaspoonful grated nutmeg

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