Plum Pudding

Ingredients

• 1 cup suet, chopped fine
• 1 cup milk
• 1 cup butter
• 2 tsp. cream of tartar
• 1 tsp. soda
• % tsp. each cloves, cinnamon and nutmeg
• 2 cups flour
• 2 cups raisins

Method

1. 1

   Steam 3 hours in well greased tins, filling about 2-3 full.

2. 2

   This is right size to steam in a 5 lb. lard pail.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.

PLUM PUDDING 2 lbs. bread crumbs 2 lbs. sugar 2 lbs. beef suet 2 Ibs. eggs (16) 2 lbs. seedless raisins 4 ozs. flour 2 lbs. seeded raisins 1 lb. chopped nuts 2 Ibs. currants Salt and spices to taste 2 Ibs. mixed candied peel Boil 7 to 9 hours. Soak the bread crumbs in sweet milk, add the fruit, and the well beaten eggs, and mix thoroughly. Grease some bowls with the skins of the suet, and fill with the mixture, cover with paste of floux and water, which helps to keep the flavor, then cover with several thicknesses of cloth, and tie down very firmly. Boil from 7 to 9 hours, then remove the cloths, but not the crust, let them get quite cold. then cover again with clean dry cloths, and store until needed. English sauce to serve with the pudding is made as fol- lows: Stir a very little flour with cold water, and add to boiling water, according to quantity needed, thoroughly cook, and strain, then make rich with brown sugar, spices and butter. —Mrs. T. A. Sykes. PLUM PUDDING 1 cup suet, chopped fine 1 cup milk and saltea or 1 cup 2 tsp. cream of tartar butter 1 tsp. soda [ eatfe nurelaas oo. % tsp. each cloves, cin- 2 cups flour namon and nutmeg 2 cups raisins Steam 3 hours in well greased tins, filling about 2-3 full. This is right size to steam in a 5 Ib. lard pail. Ancestral rule in family of Mrs. J. E. Paige. SECT et CAROLINA COOKERY FROM QUAKER KITCHENS SWEET POTATO PUDDING 1 pt. sweet potato, grated 4 eggs 1 pt. whole milk 1 ths. sugar % tsp. cinnamon Bake slowly one hour. RICE PUDDING 2 qts. milk % tsp. nutmeg or 1 tsp. 4% cup raw rice vanilla % cup sugar or more % eup chopped raisins, if desired Cook in slow oven and when a light brown crust forms stir down each time until the pudding is done.{ Cook about two hours). —Mrs. Anna Tomlinson. RICE PUDDING 2 cups boiled rice 1 cup of milk 1 cup raisins Salt 2 yolks of eggs Sugar to taste Mix all together, adding a little butter and cook slowly. Beat egg whites and put over this. Set back in oven and brown slowly. —Mrs. L. L. Farlow. PERSIMMON PUDDING Half gallon persimmons capped, mashed and thinned in 1 1-2 pints water. Strain through cloth or strainer. Add to the batter: 3 eups sifted flour 3 eggs, well beaten 1% cups sugar 2 cups sweet milk 1 grated sweet potato, % tsp. soda size of pint cup 1 level tspe salt 1 tbs. melted butter Flavor with vanilla and nutmeg. Bake in slow oven until brown and set. Cut in squares and serve with whip- ped cream and nuts. —Mrs. S. Halstead Tomlinson. upiie CAROLINA COOKERY FROM QUAKER KITCHENS PERSIMMON PUDDING % gal. persimmons, mash- 2 cups. brown sugar ed and strained 1 tsp. soda 1% pts. sweet milk 1 tsp. ginger 8 heaping cups sifted 1 tsp. cinnamon flour Pinch salt Bake in slow oven until rich brown and firm. —Mrs. A. S. Parker. PERSIMMON PUDDING % gal. persimmons 4 or 5 eggs 1 qt. sweet milk 1 cup butter

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