Plum Pudding

Ingredients

• 1 cup ground fat salt pork
• 1 heaping cup chopped raisins
• 1 cup New Orleans molasses
• 2 scant teaspoons soda
• 1% cups milk
• 1 teaspoon powdered cloves
• 4 cups flour

Method

1. 1

   Steam for 3 hours.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 47. The excerpt below is the record exactly as published.

PLUM PUDDING— Mrs. Robert Dollar. 2 lbs. raisins, 1 lb. currants, 1 lb. beef suet, 2 ozs. orange peel, 2 ozs. lemon peel, 2 ozs. sweet almonds, 2 ozs. bitter almonds, 1 lb. bread 110 PUDDINGS crumbs, the rind and juice of 1 lemon, % lb. flour, 1 lb. sugar, 1 tum- bler of jelly, 9 eggs, % teaspoon soda. Boll 9 hrs. This quantity may be. mad© into several puddings, and, cooked a shorter time. ENGLISH PLUM PUDDINiG— Mrs. French. 1 lb. suet shredded and minced, 1% lbs. raisins stoned and cut, 1% lbs. currants washed, 1 lb. stale bread crumbs grated, 1 lb. sugar, % pt. brandy, 12 eggs beaten light; 14 lb. of citron, orange and lemon peel, 1 nutmeg grated, 1 spoon ginger, cloves, and cinnamon. Mix % hour with the hand. . Flour and butter a cloth which is just dipped in hot water; put the pudding in and tie tightly; boil 5 to 8 hrs.; blanch some almonds, put them endwise 2 Inches apart over the top; after it is on the dish, pour some brandy over; and just as it is to be brought to the table, set fire to the brandy that the pudding may be in flames. ANY-DAY PUDDING— Miss A. Gordon. 1 cup of sweet milk, 1 cup of molasses, 1 cup each of raisins and currants, 1 cup of suet chopped fine (or, instead, a small cup of butter), 1 teaspoon of salt and 1 teaspoon of soda sifted with 3 cups of flour, 1 teaspoon each of cinnamon and allspice. Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in a buttered mold, add boil 3 hrs. Serve with hard or liquid sauce. ENGLISH PLUM PUDDING— Miss 0. E. Reynolds. Ross Valley 3 cups raisins (stoned), 3 cups currants, 3 cups suet, 3 cups bread crumbs, 2 cups of flour, 2 cups brown sugar, 12 eggs, mix with sherry and brandy — no water; candied citron, lemon peel and orange peel, 1 grated nutmeg, spices to taste. Boil about 8 hrs. After the ingredi- ents are all mixed beat it up half an hour with the hand. It must be tiedi up very tight in a floured cloth. Put p. small plate In the bottom' of the saucepan to prevent the pudding from sticking. PLUM PUDDING— Mrs. B. M. Sims. 1 cup ground fat salt pork, 1 heaping cup chopped raisins, 1 cup New Orleans molasses, 2 scant teaspoons soda, 1% cups milk, 1 tea- spoon powdered cloves, 4 cups flour

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