Plum Pudding

Ingredients

• 10 eggs
• 1 pound beef suet
• 1 pound raisins
• 1 pound currants
• 1 pint milk
• 1 pound flour
• 1/2 pound citron
• 1 teaspoonful ground ginger
• 1 teaspoonful cinnamon
• 1 teaspoonful cloves
• 2 teaspoonfuls nutmeg
• grated rind of 1 lemon
• 1 wine glass of wine
• 1 wine glass of brandy
• 1 pint bread crumbs

Method

1. 1

   Mix all ingredients gradually into the batter.

2. 2

   Boil in a pudding bag for 4 hours and serve with a sauce flavored with wine.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 4. The excerpt below is the record exactly as published.

Plum Pudding. Wine Sauce. Ice Cream. Sponge Cake. Fruit. Salted Almonds. Coffee. Supper -Thin Bread and Butter. Cut up Oranges. Cake. Tea. Plum Pudding,— 10 eggs, 1 pound beef suet, i pound raisins, i pound currants, i pint milk, i pound flour, % pound citron. Put the flour and suet together, rub fruit also in a little flour. Beat the eggs very light, leaving out the whites of 5, add .»li the ingredients grad- ually into the batter. If it is thicker than cup cake batter, sdd a lit- tle more milk, then add 1 teaspoonful each of ground ginger, cinna- mon, and cloves, 2 teaspoonfuls nutmeg, grated rind of 1 lemon, i wine glass of wine, i of brandy, a little mace, 1 pint bread crumbs

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