Plum Pudding

Ingredients

• tThree pounds of bread crumbs
• 1 pound of suet chopped fine
• 2 pounds of stoned raisins
• 2 pounds of currants
• ? of a pound mixed peel
• 2 heaping coffee cups of sugar
• 16 eggs, yolks and whites beaten separately
• 2 cups of milk
• 1 large cup of brandy
• 1 tablespoon of allspice
• 3 nutmegs
• 1 tablespoon of cloves
• 1 tablespoon of cinnamon
• 2 small cups of flour
• about 2 teaspoons of salt
• ? of a pound of blanched almonds

Method

1. 1

   Put in the fluids last, mixing the yolks, milk and brandy together, stirring in the well-beaten whites last.

2. 2

   Ring pudding cloths out of hot water; dredge well with flour; tie puddings securely, allowing room to expand.

3. 3

   Boil for 6 or 7 hours.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 25. The excerpt below is the record exactly as published.

PLUM PUDDING.—Two pounds of suet, 3 pounds of raisins, 2 pounds of currants, 2 pounds of sugar, 5 eggs, 1 pint of milk, 2 nutmegs, a pinch of salt, flour to make very stiff Boil 7 hours. Serve with sauce. Mrs. C. H. CLARK, BROWN BETTIS.—One-third bread crumbs and 2 apples chopped fine, 2 cups brown sugar, $ a cup of butter, 2 teaspoons cinnamon, a little nutmeg. Mix thoroughly and bake very brown. Mrs. C. H. CLARK. PLUM PUDDING.—tThree pounds of bread crumbs, 1 pound of suet chopped fine, 2 pounds of stoned raisins, 2 pounds of currants, ? of a pound mixed peel, 2 heaping coffee cups of sugar, 16 eggs, yolks and whites beaten separately, 2 cups of milk, 1 large cup of brandy, or brandy and wine mixed, 1 tablespoon of allspice, 3 nutmegs, 1 tablespoon of cloves, 1 tablespoon of cinnamon, 2 small cups of flour, about 2 teaspoons of salt, ? of a pound of . blanched almond

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