Plum Pudding

Ingredients

• one pound of currants
• one pound of sultana raisins
• one pound of sugar
• three-quarters of a pound of suet
• half a pound of flour
• half a pound of bread grated fine
• half a pound of raw carrots, grated fine
• half a pound of raw potatoes grated
• three ounces of candied peel cut fine
• one ounce of salt
• two eggs
• one nutmeg grated
• ginger to flavour
• cinnamon to flavour

Method

1. 1

   Make the pudding two weeks before wanted, and steam it for six hours.

2. 2

   Then hang it up in the cloth in which it is boiled until required.

3. 3

   Boil again for one or two hours.

4. 4

   No milk or other moisture is required in mixing this pudding.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 94. The excerpt below is the record exactly as published.

Plum Pudding (another recipe). — One pound of currants, one pound of sultana raisins, one pound of sugar, three-quarters of a pound of suet chopped very fine, half a pound of flour, half a pound' of bread grated fine, half a pound of raw carrots, grated fine, half a pound of raw potatoes grated, three ounces of candied peel cut fine, one ounce of salt, two eggs, one nutmeg grated, and ginger and cinnamon to flavour

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