Plum Pudding

Name: Plum Pudding
Yield: 5 servings
Ingredients: four ounces of pounded pudding-biscuit; two ounces of the best flour; a half-pound of bloom or muscatel raisins stoned; the same quantity of fresh Zante currants; a half-pound of suet; a small teaspoonful of nutmeg grated; a quarter-pound of fine beat sugar; a drachm of pounded cinnamon; two blades of mace; three ounces of candied lemon, orange, and citron; two ounces of blanched almonds; a chopped apple; four eggs; a glass of white wine or brandy

From Banquets of the nations, 1911

Serves 5

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 62. The excerpt below is the record exactly as published.

Plum Puddtng. Take four ounces of pounded pudding-biscuit, and two ounces of the best flour, or good common biscuit, a half-pound of bloom or muscatel raisins stoned, the same quantity of fresh Zante currants, picked and plumped ; and a half-pound of suet, stripped of skins and filaments and shred ; a small teaspoonful of nutmeg grated ; a quarter-pound of fine beat sugar ; a drachm of pounded cinnamon ; and two blades of mace ; three 135 BANQUETS OF THE NATIONS ounces of candied lemon, orange, and citron, sliced ; two ounces of blanched almonds, roughly chopped ; and a chopped apple. Beat four eggs well, and put to them a little sweet milk, a glass of white wine or brandy

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