Plain Plum Pudding

Ingredients

• one pint of stale, dry bread ei'uihms
• one cupful of brown sugar
• a teaspoonl'ul of eiiuianion
• half a grated nutmeg
• half a pound of finely chopped suet
• half a pound of i-aisins
• half a pound of cleaned currants
• half a pound of shredded citron
• half a teaspoonful of soda
• a tahlespoonful of warm watei-
• half a cupful of Xew Orleans molasses
• three eggs, well beaten

Method

1. 1

   Mix bread crumbs, sugar, cinnamon, nutmeg, and suet.

2. 2

   Add raisins, currants, and citron.

3. 3

   Dissolve soda in warm water and add to molasses.

4. 4

   Combine with beaten eggs and pour over dry ingredients.

5. 5

   Mix and pack into greased moulds or kettles.

6. 6

   Steam or boil for four hours.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 73. The excerpt below is the record exactly as published.

Plain Plum Pudding. 'Sl'ix together one pint of stale, dry bread ei'uiiihs, one cupful of brown sugar, a teaspoonl'ul of eiiuianion, half a grated nutmeg and half a pound of finely chopped suet. Stone half a pound of i-aisins and mix with them half a pound of cleaned currants and half a ])ound of shredded citron. Dissolve half a teaspoonful of soda in a tahlespoonful of warm watei-; add it to half a cupful of Xew Orleans molasses. Add this to three eggs, well beaten

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