Plum Pudding

Ingredients

• two pints of flour
• one coffee-cupful of suet chopped fine
• one pint of sour cream or buttermilk
• one coffee-cupful of molasses
• one tea-spoonful of soda
• one coffee-cupful of raisins
• one coffee-cupful of currants
• one coffee-cupful of citron

Method

1. 1

   Beat well, put all into a mold or bag (floured), and boil for three hours.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 120. The excerpt below is the record exactly as published.

plum puddings may be made at the same time; and when wanted for use, take out of the pudding- bag, and tie in another floured cloth; then put it into a steamer over a kettle of boiling water until thoroughly heated, when it is ready for use. These puddings may be kept for several months, and are very convenient to have. As a general rule, boiled puddings require double the time allowed for baked puddings. In making sauces, always cream the butter and sugar to- gether. Use brown or powdered sugar; brown is preferable. In place of wine or brandy, flavor with the juice of grape or other fruit, prepared for this purpose in its season, by boiling, bottling, and sealing while hot. Burnett's extracts are best for flavoring. ENGLISH PLUM PUDDING. Take one pound of raisins cut and stoned, one pound of currants washed, one pound of sugar, one pound of apples chopped, half a pound of beef-suet minced, half a pound of butter, half a pound of stale bread grated, half a pound of flour, eight eggs (whites and yelks beaten separately), half a pint of whisky, half a pint of wine, one pint of sweet milk, two nutmegs grated, one table-spoonful of cinnamon, and one table-spoonful of mace ; cream the butter and sugar to- gether, and add a pinch of salt; add half the milk to the whites of the eggs, and stir in the flour and bread; now add the butter and sugar and the yelks; then put in the suet and fruit, then the spices, wine, and whisky, then the rest of the milk; if it is not stiff enough, add flour. Boil or steam four hours. Mrs. E. L. Jacksox. PLUM PUDDING. Take two pints of flour, one coffee-cupful of suet chopped fine and rubbed with the flour, one pint of sour cream or buttermilk, one coffee-cupful of molasses, one tea-spoonful The New Kentucky Home Cook Book. 237 of soda, one>coffee-cupful of raisins, one coffee-cupful of cur- rants, and one coffee-cupful of citron. Beat well, put all into a mold or bag (floured), and boil three hours. Mrs. A. A. Wadsworth. PLUM PUDDING. Take one egg, one pint of sweet milk, one tea-spoonful of salt, flour enough to make a stiff batter, half a pound of beef-suet chopped fine, one pound of raisins seeded, and one tea-spoonful of baking-powder stirred into the flour. Tie up tightly in a floured cloth, and boil three hours. Mrs. J. F. Perrie. FRUIT PUDDING. Take three eggs, one coffee-cupful of fruit, one cupful of butter, one cupful of sugar, as much flour as will make a very thick batter, one tea-spoonful of soda, and one cupful of sour cream. Boil in a mold or floured bag, leaving room to rise ; drop it into boiling water, and boil from one and a half to two hours. Serve with sauce. Measure all with the same cup. PLAIN FRUIT PUDDING. Take three coffee-cupfuls of flour, one coffee-cupful of cut raisins, quarter of a pound of citron, one coffee-cupful of sweet milk, one coffee-cupful of beef-suet chopped very fine, one coffee-cupful of molasses, one level tea-spoonful of soda, two level tea-spoonfuls of cream of tartar, one heaping table- spoonful of cinnamon, and half a nutmeg grated. Stir the cream of tartar, cinnamon, and nutmeg in the flour; put the soda in the milk ; mix all well together ; put it into a greased mold, and steam two hours. Serve hot. (See sauce for Plain Fruit Pudding.) Mrs. J. F. Kobinson. CURRANT PUDDING. Take one coffee-cupful of sweet milk, one coffee-cupful of molasses, one pint of currants or raisins, one pint and a half 238 The New Kentucky Home Cook Book. of flour, one even tea-spoonful of soda, two tea-spoonfuls of cream of tartar, two tea-spoonfuls of allspice, half a tea- spoon-ful of cloves, and one tea-spoonful of cinnamon. Bake or boil three-quarters of an hour. Serve with butter or wine sauce. STEAM PUDDING. Take one pint of molasses, one pint of buttermilk, two pints of flour, one coffee-cupful of chopped raisins, one cof- fee-cupful of suet, one tea-spoonful of cinnamon, one tea- spoonful of cloves, one tea-spoonful of allspice, and one heaping tea-spoonful of soda sifted in flour. Steam three hours in a cake-pan. Serve with sauce. Mrs. Lizzie Jackson. BATTER PUDDING. Take one quart of sweet milk, eight table-spoonfuls of sifted flour, one table-spoonful of butter, six eggs, and one tea-spoonful of baking-powder. Beat the yelks of the eggs very light; take a little milk and stir in the flour until per- fectly smooth; then add the yelks, butter, baking-powder, and the quart of milk; whip the whites of the eggs, and stir through the batter lightly. Bake in a moderate oven one hour. Set a pan of water on the top rack to prevent brown- ing too rapidly. To be eaten with sweetened cream or warm sauce, flavored with a little nutmeg and vanilla. Robert Ficklix, sr. OLD-FASHIONED BATTER PUDDING. Take one pint of buttermilk, one egg, half a cupful of sugar, one level pint of sifted flour, one level tea-spoonful of soda, and half a tea-spoonful of cream of tartar. Put the soda in the milk, and mix the cream of tartar with the flour. Bake fifteen or twenty minutes. Serve hot with sauce made of cream and sugar flavored with nutmeg. Mrs. Davis. The New Kentucky Home Cook Booh. 239 ECONOMICAL PUDDING. Take one coffee-cupful of chopped suet, one coffee-cupful of golden sirup, one coffee-cupful of sour milk, two coffee- cupfuls of chopped raisins, three coffee-cupfuls of flour, one tea-spoonful of soda put into the milk, and two tea-spoonfuls of cream of tartar put into the dry flour. Boil three and one-half hours. Serve with sauce. SUET PUDDING. Take one coffee-cupful of suet chopped very fine, one cof- fee-cupful of molasses, half a coffee-cupful of sugar, one cupful of raisins, one coffee-cupful of currants

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