Plum Pudding

Ingredients

• one cupful of chopped blanched almonds
• half a cupful of citron, sliced thin
• a teaspoonful of salt
• one of cloves
• two of cinnamon
• half a grated nutmeg
• four well-beaten eggs
• a level teaspoonful of soda
• a tablespoonful of warm water
• a pint of flour
• one cupful of milk
• one cupful of sugar
• bread crumbs
• suet

Method

1. 1

   Dissolve the soda in warm water.

2. 2

   Flour the fruit from a pint of flour.

3. 3

   In a large bowl, mix well-beaten eggs, sugar, spices, and salt with milk.

4. 4

   Stir in the fruit, nuts, bread crumbs, and suet, adding dissolved soda last and enough flour to make the mixture stick together.

5. 5

   Boil or steam for four hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 255. The excerpt below is the record exactly as published.

one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt, one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs. Dissolve a level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour ; then mix the remainder as follows : In a large bowl put the well-beaten eggs, sugar, spices and salt in one cup- ful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam four hours. Serve with wine or brandy or any well-flavored sauce, 378 DUMPLINGS AND PUDDINGS. BAKED PLDM PUDDING. It will be found best to prepare tbe ingredients the daj before and cover closely. Grate a loaf of stale bread, or enough for a pint of crumbs ■ boil one quart of milk and turn boiling hot over the grated bread ; cover and let steep an hour ; in the meantime pick, soak and dry half a pound of currants, half a pound of raisins, a quarter of a pound of citron cut in large slips, one nutmeg, one tablespoonful of mace and cinnamon mixed, one cupful of sugar, with half of a cupful of butter ; when the bread is ready mix with it the butter, sugar, spice and citron, adding a glassful of white wine ; beat eight eggs very light, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with flour ; stir the whole very hard ; put it into a buttered dish ; bake two hours, send to the table warm. Eat with wine sauce, or wine and sugar. Most excellent. PLUM PUDDING, WITHOUT EGGS. This delicious, light pudding is made by stirring thoroughly together the following ingredients : One cupful of flnely-chopped beef suet, two cupfuls of flne bread crumbs, one cupful of molasses, one of chopped rais- ins, one of well-washed currants, one spoonful of salt, one teaspoonful each of cloves, cinnamon, allspice and carbonate of soda, one cupful of milk

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