Plum Pudding

Ingredients

• Take one quart can of large plums
• Three eggs
• two cupfuls of sugar
• one-half cupful of butter
• one cupful of sweet milk
• two teaspoonfuls of baking-powder
• enough flour to make a stiff batter

Method

1. 1

   Leave out the juice of the plums and put into an ordinary sized pudding dish.

2. 2

   Pour over it the ingredients, well mixed.

3. 3

   Bake forty-five minutes.

4. 4

   Now take the juice of the plums and one-half cupful of sugar and boil three minutes and serve as a sauce.

5. 5

   The latter can be thickened with a little cornstarch if desired.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 187. The excerpt below is the record exactly as published.

ke one quart can of large ^^^ plums, leave out the juice and put into an ordinary sized pudding dish. Pour over it the following ingre- dients, well mixed: Three eggs, two cupfuls of sugar, one-half cupful of butter, one cupful of sweet milk, two teaspoonfuls of baking-powder and enough flour to make a stiff batter. Bake forty-five minutes Now take PUDDINGS AND PUDDING SAUCES. gftl the juice of the plums and one-half cupful of sugar and boil three minutes and serve as a sauce. The latter can be thickened with a little corn- starch if desired. Miss Clara Stice. ENGLISH PLUn PUDDING

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