Plum Pudding
From The Landmarks club cook book, 1903
Serves 10
Recipe by Mrs. Kemp.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 81. The excerpt below is the record exactly as published.
PLUM PUDDING. Two cups sugar, six eggs, one pound beef suet, one pound raisins, one pound currants, quarter pound citron, lemon and orange peel mixed together, one tablespoonful allspice, cloves, ginger, three teaspoonfuls cinnamon, two nutmegs grated, tea- spoonful salt, one quart flour. Mix with rum or brandy, and boil from four to six hours. Mrs. Jerry Conroy. PINEAPPLE PUDDING. One cup grated pineapple, one cup of water, juice of one lemon, whites of five eggs, a level teaspoonful cornstarch. PUDDINGS. 133 Take pineapple and water and put over slow fire. When boiling, mix cornstarch with a little water, stir in the mixture and boil slowly twenty minutes. Then add juice of one lemon, sugar to taste. Whip whites of eggs stiff, and then beat thoroughly into the hot mixture until white and foamy. Put in molds. Serve with whipped cream flavored with vanilla. Mks. J. G. Chandler. PINEAPPLE PUDDING. Line a dish with rich pastry, peel and grate a large pine- apple. Weigh the pineapple after it is grated and allow an equal weight of sugar, and half the weight of butter. Mix the butter and sugar to a cream, beat in the yolks of five eggs, then add the grated pineapple and half pint of cream. Last of all, beat the five whites to a stiff froth, mix them lightly with the other ingredients. Pour the mixture into the pastry- lined dish. Bake in a moderate oven until the pastry is done. Serve hot. Mrs. Stephen M. White. ' PLUM PUDDING. One teacup suet chopped finely ; add salt ; one cup raisins, one cup currants, one cup sweet milk, one cup syrup, flour to make a stiff batter, one teaspoonful each of all kinds of spices, one wineglass brandy
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