Plum Pudding

Ingredients

• 1 cup cider
• 2 teaspoons salt
• 4 teaspoons baking powder
• 6 teaspoons cinnamon
• 4 teaspoons cloves
• 4.25 teaspoons mace
• 3.5 teaspoons nutmeg
• 2.5 teaspoons allspice
• 1 pound beef suet
• 1 pound flour
• 1 pound sugar
• 9 eggs
• 1 pound seeded raisins, chopped
• 1 pound seedless raisins
• 0.5 pound citron, cut fine
• 1 cup pecan nut meats, cut fine
• 1 cup English walnut meats, cut fine

Method

1. 1

   Mix the ground suet with the sugar, fruit, nuts, and about 0.5 cup of the flour.

2. 2

   Separate the eggs.

3. 3

   Beat both yolks and whites well.

4. 4

   Add egg yolks to the suet and sugar.

5. 5

   Put in the fruit and nuts and then the cider.

6. 6

   Sift together the spices, salt, baking powder, and flour.

7. 7

   Add these dry ingredients to the first mixture.

8. 8

   Then add the beaten whites of eggs.

9. 9

   Grease well tin cans and fill them about three-quarters full.

10. 10

    Steam for 3 hours.

11. 11

    The pudding will keep for weeks if covered.

12. 12

    Before serving, set the can in boiling water for about three-quarters of an hour.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 28. The excerpt below is the record exactly as published.

PLUM PUDDING 1 cup cider. 2 teaspoons salt. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 4:14 teaspoons mace. 3}y^ teaspoons nutmeg. 2}/2 teaspoons allspice. 1 pound beef suet. 1 pound flour. 1 pound sugar. 9 eggs. 1 pound seeded raisms, chopped. 1 pound seedless raisins. % pound citron, cut fine. 1 cup pecan nut meats, cut fine. 1 cup English walnut meats, cut fine

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