Plum Pudding

Ingredients

• 1 1/2 pounds seedless raisins
• 1/2 cup sugar
• 2 ounces finely chopped citron
• 1 cup molasses
• 1/2 cup chopped almonds
• 1 teaspoon salt
• 3 sour apples, chopped fine
• 1 cup bread crumbs
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1 cup water
• 1 cup chopped suet
• juice and grated rind of 1 lemon

Method

1. 1

   Steam for four to six hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 81. The excerpt below is the record exactly as published.

1 cup bread crumbs yolks 2 eggs }/2 cup sugar whites of 4 eggs grated rind and juice of }/2 large orange Cover bread crumbs with milk. Beat yolks until hght, add rind and juice of orange. Beat whites stiff and add sugar to whites. Add to batter. Bake in a pan set in water for thirty or forty minutes. Lois Tennant Pennock (Lambda). Golden Sauce for Orange Pudding ^ cup butter Q , I cream %, cup sugar Add beaten yolks of two eggs and rind and juice of one-half large orange. Then add one-third cup hot milk. Beat well and let it come to a boil. Serve hot. Lois Tennant Pennock (Lambda Nu). Orange Puffs 4 tablespoons butter yolks of 2 eggs 1 cup sugar 4 tablespoons milk 2 teaspoons baking powder whites of 2 eggs 1 teaspoon grated orange rind 2 cups flour Mix in order given and bake in small gem pans from twenty to twenty-five minutes. Serve hot with orange sauce. Lena F. Harris (Kappa). Orange Puffs 6 yolks of eggs 1 pint milk 5 tablespoons flour 3^ teaspoon salt 1 tablespoon melted butter Beat yolks of eggs very light, add milk, pour part of this mixture on the flour. Beat smooth and add the remainder of the mixture, then butter and salt. Half fill buttered muffin pans. Bake twenty minutes in a quick oven. Serve hot with sauce made from 6 whites beaten stiff 1 cup powdered sugar juice of 1 lemon or 2 oranges. Pour over the puffs. Marjorie Preston Stevens (Lambda). DESSERTS 199 Orange Short Cake 3^ cup butter 1 cup flour Y2 cup sugar 2 teaspoons baking powder 1 egg pinch salt 3<^ cup milk Yi teaspoon vanilla Cream butter, add sugar and egg well beaten. Mix and sift dry ingredients, adding alternately with milk to the first mixture. Beat thoroughly and bake. Cut up the oranges and cover with sugar cream sauce. Alberta E. Foote (Zeta). Cream Sauce for Orange Short Cake 1 cup whipping cream 1^ teaspoon vanilla 3^ cup powdered sugar Beat cream until stiff, add sugar and vanilla. Any kind of fruit or berries can be used in place of oranges. Alberta E. Foote (Zeta). Orange Short Cake Mix dough as for biscuit and bake in round pan. Split cake while hot and butter well. Slice oranges crosswise, removing seeds and place between the layers. Cover top of cake thickly with sugar. Serve with whipped cream. Edna M. McKinley (Rho Sigma). Baked Peaches Select large, fine peaches. Bake with skins (these may be removed before serving if pre- ferred). Before eating, it is better to remove the stone and cover the halves with sugar. Serve with either plain or whipped cream. Ina Firkins (Lambda). Baked Peach Dumplings 1 pint flour 1 teaspoon salt 2 teaspoons baking powder 1 cup butter milk to make very soft dough Cut into strips and wrap around each peach (removing stones), leaving top and bottom of fruit exposed. Stand in baking dish in 200 DELTA GAMMA COOK BOOK which they will be. served. Have ready one cup of water and two of sugar just boiled. Pour over dumplings and bake one-half hour. Serve with cream. If canned peaches are used, drain them and add juice to the syrup before pouring it on dumplings. Reserve some syrup to be served with cream, the quantity being too much to use while baking. Handle as little as possible. Martha WilHam (Alpha Beta). Peach Delight Place one or two halves of large yellow canned peaches in sherbet glasses. Fill seed cavities with chopped candied cherries and nuts and fill glasses with whipped cream. Top with whole candied cher- ries. Edith Shirley Wegeng (Iota). Pear Toast Slice stale sponge cake and toast both sides. Heap whipped cream on top and lay halved pears which have been cooked in syrup on top, placing an ahnond meat in the core cavity. Margaret Van Bergen (Lambda). Petchen 1 cup sugar 3^ cup flour 2 eggs Mix half the sugar in the yolks and beat five minutes. Add the other half to the beaten whites. Mix and add flour. Bake in gem pans. Serve with any fresh fruit, putting whipped cream or ice cream on top. Lena Harris (Kappa). Yankee Pie 1 heaping cup flour 3^ cup milk }/8 cup sugar 1 egg }4 cup butter 1 tablespoon lard 2 teaspoons baking powder salt, few grains of nutmeg Mix dry ingredients and sift twice. Work in shortening with tips of fingers. Add egg, well beaten, and milk. Fill a deep tin with sliced apples, add sugar, bits of butter and nutmeg. Cover with the shortcake and bake in a moderate oven. Turn out, so that apples are on top. While still warm cover with whipped cream and serve. Alice Bean Fraser (Lambda). DESSERTS 201 Plum Pudding 13/^ pounds seedless raisins Yi cup sugar 2 ounces finely chopped citron 1 cup molasses Yi cup chopped ahnonds 1 teaspoon salt 3 sour apples, chopped fine V/i cup bread crumbs 1 teaspoon cinnamon 1 cup water Y2 teaspoon allspice and cloves 1 cup chopped suet, juice and grated rind of 1 lemon

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