Plum-Pudding

Ingredients

• 1 pound of suet
• 1 pound of bread-crumbs
• 1 pound of raisins
• 1 pound of currants
• 1 pound of moist sugar
• quarter of a pound of candied lemon-peel
• 1 finely chopped apple
• 8 well-beaten eggs
• 1 grated nutmeg
• 1 teaspoonful powdered cinnamon
• 2 wine-glasses of port or sherry or brandy
• 2 tablespoonfuls of flour

Method

1. 1

   Mix well, and boil 5 hours, either in a covered tin or tied up in a cloth.

2. 2

   It is wise to mix all the above ingredients thoroughly well for 3 days before adding the eggs; then add the eggs and cook the pudding.

3. 3

   Mixed in this manner, the suet gets quite absorbed.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 46. The excerpt below is the record exactly as published.

Plum-Pudding, 1 pound of suet, 1 pound of bread-crum'bs, 1 pound of raisins, 1 pound of currants, 1 pound of moist sugar, quarter of a pound of candied lemon-peel, 1 finely chopped apple, 8 well-beaten eggs, 1 grated nutmeg, 1 teaspoonful powdered cinnamon, 2 wine-glasses of port or sherry or brandy, 2 tablespoonfuls of flour

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