Plum Pudding
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 101. The excerpt below is the record exactly as published.
Plum Pudding. — Four eggs beaten well, but not separately; two large cups seeded raisins, half cup currants, one cup bread crumbs, one cup chopped citron, one cup pecans, two large apples chopped, one cup sugar, spice and brandy to taste; steam four hours. Make a sauce of butter and sugar and brandy, mixing brandy and sugar into butter little by little. Plum Pudding. — Two eggs, one cup of sugar, one table- spoon of butter, one cup of bread crumbs, one teaspoon baking powder, pinch of salt, one pound seeded raisins, two table- spoons of sweet milk; have the raisins well floured. Put in a thick domestic cloth; dip the cloth in boiling water and then flour that well and pour pudding on ; tie tight as possible ; put HOW WE COOK IN TENNESSEE. 177 in pot of boiling water and boil three hours ; never let it cease boiling. Serve with hard wine sauce. — Mrs. A. H. Ellington. Plum Pudding. — Three cups of flour, one teaspoonful of soda, one cup of sour milk, a little salt, one cup of suet, one cup of raisins
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