Plum Pudding

Ingredients

• 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
• one tea-spoonful of baking-powder

Method

1. 1

   Tie up tightly in a floured cloth, 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

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