Plum Pudding

Ingredients

• a cupful of hot milk
• a cupful bread crumbs
• three-quarters of a cupful sugar
• teaspoonful salt
• yolks of four eggs
• half a pound of raisins
• half a pound of currants
• half a cup of chopped almonds
• half pound of suet
• spices to taste

Method

1. 1

   Pour hot milk over bread crumbs.

2. 2

   When cold, add sugar, salt, egg yolks, raisins, currants, almonds, suet, and spices.

3. 3

   Steam for six hours.

4. 4

   Serve with whipped cream sweetened with maple sugar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 110. The excerpt below is the record exactly as published.

PLUM PUDDING. Hannah Karl- son, 1328 Kellam avenue, Los Angeles.— Two cups bread crumbs, two cups raisins, two cups currants, one cup suet, one cup flour, one cup molasses, one cup sweet milk, one teaspoon soda, one and one-fourth teaspoons baking powder. Steam four hours. NO. 37. PLUM PUDDING. Mariane Miller, Los Angeles.— One-quarter cup butter, one cup molasses, one cup milk, one large tea- spoon soda in hot water, one teaspoon allspice, three-quarters cup raisins, one-half cup cur- rants, one cup plums, one-half cup citron, one- half cup brandy, one lemon, a little salt. Steam three hours. SAUCE: One cup sugar, one-half cup butter, one egg, a few drops almond, lemon or vanilla flavoring. 3 66 COOKING AND OTHER RECIPES. NO. 38. PLUM PUDDING. Helen M. Ma- gee, Dos Angeles. — Pour a cupful of hot milk over a cupful bread crumbs. When the milk is cold add three-quarters of a cupful sugar, teaspoonful salt, yolks of four eggs, one-half pound each of raisins and currants, half a cup of chopped almonds, half pound of suet, and spices to taste

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