Plum Porridge or Broth
From Cassell's dictionary of cookery, 1892
Serves 20
A historical dish, now largely obsolete.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1249. The excerpt below is the record exactly as published.
Plum Porridge or Broth.— Plum por- ridge was a favourite dish two hundred years ago, but it is now almost obsolete, as it has been superseded by plum pudding. The fol- lowing is a recipe of Queen Anne's time : — PLU ( 589 ) PLU Take ten pounds of the shin of beef, and two pounds of the neck, and boil these in three gallons of water for five hours. Strain the Hquor, and skim carefully. Put it back into the saucepan, with three pounds of stoned rai- sins, three pounds of stewed prunes, and two pounds of currants, and let the fruit boil gently for an hour. Take the crumb of a twopenny loaf, dip it into the liquid, and beat it smoothly with a fork. Mix with it the pulped prunes, an ounce of powdered cinnamon, a quarter of an ounce of powdered cloves, haK an ounce of grated nutmeg, and a quarter of an ounce of powdered mace
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