Plum Pudding

Ingredients

• One pound of raisins
• 1 pound of currants
• % pound of beef suet
• % pound of butter
• 1^2 pounds of stale bread grated
• % pound of flour
• 8 eggs
• 1 pound of brown sugar
• % of a pound of chopped apples
• 1 glass of brandy
• 1 pint of milk
• 1 pint of wine
• 2 nutmegs grated
• 1 tablespoon of mace
• 1 of cinnamon
• a pinch of salt

Method

1. 1

   Cream butter and sugar, beat eggs light.

2. 2

   Mix half the milk with egg whites, stir in flour and grated bread.

3. 3

   Add sugar, butter, suet, fruit, spices, liquor, and remaining milk.

4. 4

   Stir well and boil for 6 hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 138. The excerpt below is the record exactly as published.

Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1^2 pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped ap- ples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 of cinnamon, a pinch of salt

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