Plum Pudding

Ingredients

• one quart of raisins
• one pint of sliced citron
• one pint of chopped apples
• one pint of dried currants
• one pint of milk
• a teaspoonful of salt
• one quart of bread-crumbs
• one quart of flour
• eight eggs
• one pint of butter
• a cupful of sugar

Method

1. 1

   Beat the whites and yolks of the eggs separately.

2. 2

   Mix them with milk, then stir in the floured fruit, creamed butter, and bread crumbs.

3. 3

   Add enough sifted flour to make the mixture stick together.

4. 4

   Prepare a pudding cloth, dredge it with flour, and place the mixture inside.

5. 5

   Tie it tightly, leaving room for swelling.

6. 6

   Boil in water for several hours, ensuring the water level is maintained.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 354. The excerpt below is the record exactly as published.

Plum Pudding PUDDINGS, ETC Plum Pudding without which ingredient the best- made plum pudding will be insipid. Add a half-pint cupful of sugar and one nutmeg grated up very fine. Have ready a light quart of sifted flour; with some of it flour your fruit thor- oughly. Proceed to mix as follows : Having your well-beaten eggs ready in their proper receptacle, add to them a pint of milk, then stir in the floured fruit, creamed butter, and bread crumbs, lastly putting in just enough sifted flour to make the mass stick together in a lump. This will probably con- sume about the quart provided. Next dip your pudding cloth of stoutest muslin or jeans in boiling-hot water, and dredge over the inside a thick coating of flour. Put your pudding into it. tie up tightly, but at the same time leave room for it to swell. Have plenty of boiling water in a roomy pot, which must be filled up again with the same if it boils away too much. By inverting a plate in the bottom of your pot you will be sure that the pudding cannot stick to the bottom and burn, and if you have a strong cloth tied with trustworthy twine water cannot get in — the two worst mishaps that can befall the in- experienced cook. Resume of in- gredients : One quart of raisins, one pint of sliced citron, one pint of chop- ped apples, one pint of dried currants, one pint of milk, a teaspoonful of salt, one quart of bread-crumbs, one quart of flour, eight eggs, one pint of butter, a cupful of sugar

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