Plum Pudding
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 24. The excerpt below is the record exactly as published.
PLUM PUDDING. 1 lb. bread-crumbs. 2 oz. flour. ^ lb. suet. ^ lb. Valencias. ^ lb. sultanas. 1 lb. currants. 2 oz. mixed peeL 2 oz. citron peel. 2 oz. almonds. ^ lb. Demerara sugar. 1 good teaspoonful mixed spices. 1 lemon. 4 eggs. 1 gill brandy. 1 „ rum (optional). Milk if necessary. Good pinch salt.
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