Plum Pudding

Ingredients

• Two pounds of stoned raisins
• 2 pounds well washed Zante currants
• i pound sliced citron
• 2 pounds finely chopped beef suet
• I pound flour
• I pound bread crumbs
• I pound sugar
• i nutmeg
• i tea-spoonful each powdered cloves
• allspice
• cinnamon
• the grated peel of a lemon
• a table-spoon-ful of salt
• lo eggs
• sufficient milk to moisten

Method

1. 1

   Mix these ingredients thoroughly, add eggs and sufficient milk to moisten to about the stiffness of fruit cake.

2. 2

   Tie in a well floured pudding cloth, and boil for at least 8 hours.

3. 3

   Serve with nice sauce.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 121. The excerpt below is the record exactly as published.

PLUM PUDDING. Two pounds of stoned raisins, 2 pounds well washed Zante currants, i pound sliced citron, 2 pounds finely chopped beef suet, I pound flour, I pound bread crumbs, i pound sugar, i nutmeg, i tea- spoonful each powdered cloves, allspice and cinna- mon, the grated peel of a lemon and a table-spoon- ful of salt. Mix these ingredients thoroughly, add lo eggs and sufficient milk to moisten to about the stiffness of fruit cake. Tie in a well floured pud- ding cloth, and boil at least 8 hours. Serve with nice sauce. COTTAGE PUDDING. One cup sugar, 2 cups flour, nearly i cup cold water, i egg, piece of butter size of an egg, 2 tea- spoonfuls of baking powder, salt Sauce. — One cup sugar, one-third cup of butter. Mix thoroughly. Add 2 cups boiling water, i table-spoonful corn starch beaten with the butter and sugar. After taken from the stove, add i well beaten egg, and half a lemon sliced. CJieap and good. A hot oven is necessary for the pudding. BATTER PUDDING. Four eggs, whites and yolks, 2 cups flour, i pint of sweet milk and i tea-spoonful of salt. Mix the baking powder and salt with the flour, beat the eggs and stir in the milk, gradually at first, COOKING DIVISION. 345 until the whole is one smooth mass. Scald a pud- ding bag in boiling water, put in the mixture, and plunge the whole into a kettle of boiling water and boil 2 hours. To be eaten with cream and sugar. HOTEL PUDDING. Boil I quart of milk. Add one-fourth cup of butter, I cup of corn meal, mixed with cold milk, one-half cup each of sugar and molasses, i tea- spoonful cinnamon

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