Plum Pudding
From How we cook in Tennessee .., 1906
Serves 5
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 101. The excerpt below is the record exactly as published.
Plum Pudding. — Four eggs beaten well, but not separately; two large cups seeded raisins, half cup currants, one cup bread crumbs, one cup chopped citron, one cup pecans, two large apples chopped, one cup sugar, spice and brandy to taste
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