Plum Duff
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
For the captain's table and first-class passengers, the plum duff is enriched by adding more fruit.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 168. The excerpt below is the record exactly as published.
raisins and currants are 9ugh is given a little time to raise and is divided in two-pound pieces, placed in canvas bags, tied up and dropped in a large boiler filled with boiling water. A sweet sauce is served with the pudding, and often a compote of stewed prunes is given in place of the sauce. For the captain's table and first-class pass- of salt and twelve pounds of lime. Select the engers, the plum duff is enriched by adding more finest kind of lime that will slake nice and white, fruit, and also citron and orange peel and spices
Cook this with the app: pantry check, scaling, and the assistant.