Plum Pudding
From The complete Indian housekeeper & cook, 1898
In India, it is common to add ginger preserve or marmalade, but it may spoil the taste for English preferences.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 209. The excerpt below is the record exactly as published.
Plum Pudding,— Mrs. Beeton’s recipe is by far the best if modified a little : Twelve units manukka raisins, 14 of currants, 8 of sultanas, 16 of sugar, 1(J of bread-crumbs, 10 of suet, 8 of candied peel, 4 of ground almonds, and 20 units eggs. Spices to taste, as some people cannot bear them. Have the fruit and flour perfectly dry, heat the eggs well, and last of all stir in from a claret glass to a teacup of brandy
Cook this with the app: pantry check, scaling, and the assistant.