Plum Pudding
From The new home cook book, 1896
Serves 12
Presented as published in 1896. 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 new home cook book (1896), page 75. The excerpt below is the record exactly as published.
PLUM PUDDING. Mrs. J. W. Farlin. One and one-fourth cup beef suet, two cups raisins, four cups flour, one cup milk, one cup molasses, one tea- spoon soda, one teaspoon salt. Season with nutmeg, cloves, cinnamon and allspice to taste ; steam four hours. Do not uncover the steamer, but raise occasionally to fill the kettle with boiling water. PLUM PUDDING. Mrs. H. E. Houghton. One cup suet, one cup sweet milk, one cup molasses, one cup sugar, one cup currants, two and a half cups raisins, four cups flour, one teaspoon cinnamon, one tea- spoon cloves, one teaspoon spice, one teaspoon soda
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