Plum Pudding

Ingredients

• One-half pound of best beef suet chopped
• one large cup of bread crumbs soaked in milk and pressed dry
• six well-beaten eggs
• one-half cup of milk
• two of flour
• season with one cup of brown sugar
• one-half teaspoonful of ground cloves
• one teaspoonful of cinnamon
• one teaspoonful of salt
• half a nutmeg grated
• one pound of seeded raisins
• two-thirds of a pound of currants
• two ounces citron
• one ounce each of orange
• and lemon peel
• one cup of English walnuts chopped fine
• stir in one-half cup of molasses
• a teaspoonful of soda dissolved in a little hot water

Method

1. 1

   Beat well for five minutes, flour the fruit and stir it in, pour into a buttered pail, cover closely and steam for four hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The New century cook book (1899), page 126. The excerpt below is the record exactly as published.

Plum Pudding. One cupful chopped beef suet, two cupfuls fine bread crumbs, one heaping cup sugar, one heaping cup seeded raisins, one heaping cup currants, one heaping cup chopped blanched almonds, one-half cup citron sliced thin, one teaspoonful salt, one teaspoonful cloves, two teaspoonfuls cinnamon, one-half teaspoonful grated nutmeg, four eggs, well beaten. Dissolve level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour. Mix remainder as follows: In a large bowl put the well beaten eggs, sugar, New Century Cook Book. 245 spices and salt in a cupful of milk. Stir in fruit, chopped almonds, suet and bread crumbs, one after the other until all are used. Put in the soda-last of all and add enough flour to make the fruit stick together. Boil or steam four hours. Mrs. F. E. Lewis. Plum Pudding. " The king and queen did eat thereof, The nohlemen beside ; And what they did not eat that night, The queen next morning fried." One-half pound of best beef suet chopped, fine, add one large cup of bread crumbs soaked in milk and pressed dry, six well-beaten eggs, one-half cup of milk and two of flour, beat well and season with one cup of brown sugar, one-half teaspoon- ful of ground cloves, one teaspoonful of cinnamon., one tea- spoonfu! of salt and half a nutmeg grated. Of fruit, use one pound of seeded raisins, two-thirds of a pound of currants, two ounces citron and an ounce each of orange and lemon peel, one cup of English walnuts chopped fine, stir in one-half cup of molasses and a teaspoonful of soda dissolved in a little hot water, beat well for five minutes, flour the fruit and stir it in, pour into a buttered pail, cover closely and steam for four hours. Sauce. — Use two cups sugar, beaten until very light with one cup of the best butter, and flavored with one teaspoonful of vanilla. Mrs. A. H. McLain. English Plum Pudding. Two pounds seeded raisins, two pounds currants, one pound beef suet chopped fine, six eggs, two pounds sugar, one-half pound citron, two nutmegs, one pint milk, a few bread crumbs, and three cups flour. Put in tin pan well greased. Boil ten hours. Mrs. J. W. Stead. Mrs. Carroll's Plum Pudding. One pound suet chopped fine, one loaf stale bread crumbed fine, one pound brown sugar, two teaspoonfuls cinnamon, one teaspoonful cloves, two grated nutmegs, two pounds raisins, two pounds currants, one-fourth pound citron, one-fourth pound lemon peel, one-fourth pound orange peel, one orange, one 16 246 New Century Cook Book. lemon, rind grated, one cup molasses, eight eggs. Butter bowl well and cover with flour dough on top, tie cloth on top. boil six hours. This is an excellent receipt. Aunt Jennie. Fig Pudding. Two pounds figs, one pound suet, chopped fine, one-half pound liour (one cup), one-half pound bread crumbs (one cupi. two eggs, one cup milk. Cut or chop the figs in small pieces, mix the figs, bread crumbs and suet, add the flour, well beaten eggs and enough milk to form a stiff paste. Boil or steam three hours. Sauce. — Two eggs (strictly fresh i, four tablespoons warm cream, powdered sugar. Beat the yolks and stir them as stiff as possible with powdered sugar, add cream. Beat the whites separately, season, mix all quickly and serve at once. Delicious, easy to make and requires no cooking. • Mrs. Herbert Mackie. Fig Pudding. One pound figs, one cup molasses, one cup milk (sweet), one cup suet, two eggs, one teaspoon soda, one dessert spoon cinnamon. Dissolve soda in a little hot water. Chop figs and suet fine. Flour to the consistency of cake. Grease a three- quart tin pail. Cover well; set pail into kettle of boiling water and boil three hours. Serve with whipped cream. Fig Pudding. One cup fine bread crumbs, one pint hot milk, two eggs, butter size small egg, one cup figs chopped fine. Serve with whipped cream. Mrs. C. E. Morris. Fig Pudding. Four cups of bread crumbs, two cups of suet chopped fine, four tablespoons molasses, two cups brown sugar, two lemons, jmce and rind, four tablespoons flour, one pound chopped figs, nutmeg grated. Mix well; steam three hours. Serve with sauce. Miss Lora Eidson, Galveston, Texas. Fig Pudding. One-half cup butter (scant |, one cup sugar and molasses, one cup sweet milk, three cups flour, two eggs, two heaping teaspoons baking powder, one pound chopped figs, small hand- New Century Cook Book. -J4t ful dried currants, half teaspoonful nutmeg, teaspoon cinnamon; steam three hours without opening the steamer. Cream the butter, add the sugar and molasses, then the milk, then the beaten eggs, figs, currants, spices and flour; add last the baking powder; butter well the dish in which it is steamed, and lay a buttered paper over the pudding to prevent it becoming soggy Mrs. Highley. Fig Pudding. One pound figs chopped fine, one cup bread crumbs, one cup flour, one cup chopped suet, one cup molasses mixed with tablespoon of soda, one cup sour milk, three well beaten eggs, one teaspoonful salt; steam two and one-half hours. Serve with sauce. Sauce. — One cup brown sugar, one tablespoonful corn- starch, one-half cup butter, yolks of two eggs; stir to a cream. Beat the whites to a stiff froth, add the other ingredients, place over the tea ketttle and add one-half cup boiling water; stir well while boiling. Flavor with lemon. Miss Lillian McLaughlin. Fig Pudding. One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda

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