Plum Pudding

Ingredients

• One pound of raisins stoned
• one of currants washed and dried
• a quarter of a pound of citron cut fine
• half a pound of sifted sugar
• a pint of bread crumbs
• one pound of beef suet shred fine
• two wine-glasses of brandy
• one of molasses
• ten eggs beaten separately
• a nutmeg grated
• a small teaspoonful of cinnamon
• and half an one of powdered mace
• and two tablespoons of flour

Method

1. 1

   Scald the bag or cloth, wring it as dry as possible, dust flour over the inside, and pour the pudding in.

2. 2

   Tie quite closely and very tight, and boil for six hours if all in one; if in two, boil three hours; and if in three, a little over two hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 90. The excerpt below is the record exactly as published.

the eggs beaten separately very light ; then the juice and rind of the lemons. Bake in puff paste. * One Lemon Pudding. Put a teacup of sifted or powdered sugar into a teacup of cold water, bring to a boil, then stir in a heaping tablespoonful of com starch mixed in a little cold water, and the beaten yolks of two eggs; stir briskly. When well mixed, boil about four minutes, take it from the fire, and add the grated rind and juice of one large or two small lemons; bake a crust (scoring the bottom to prevent its puffing up), in a pie-dish, fill it with the mixture, beat up the whites of the eggs with two heaping table- spoonsful of powdered sugar, spread it over the top, and brown slightly in a quick oven. * Two Lemon Puddings. Beat the yolks only of four eggs until perfectly light, add eight heaping tablespoons of sifted or powdered sugar, and beat again ; then add two tablespoons of melted butter, the juice of two and the grated rind of one lemon ; beat all well together, and bake in pufF paste crust ; whilst the pies are baking, make a meringue of the whites of the eggs beaten with four or five tablespoons of powdered sugar. When the puddings come out of the oven, spread them over with the meringue, shaping it with a spoou; and brown slightly in a quick oven. * Hashville Pudding. Stone and stew with plenty of sugar fine ripe cherries, out rather thin slices of broad, batter ^hem, place a layer in a pud 190 OOOKEBT FROM EXPERISNCB. L, then a layer of the ^it whikt it u warm, then anotket layer of bread and butter with a layer of fruit, until the diah it flill; pour over the top a glass of brandy, eorer with a oiA- xingnei brown slightly, and serve it oold. * Hottingham Pudding. Pare and oore eight or ten pippins, or other tart and juioy apples, place them in a pudding-dish and fill the oentre of eaob apple with sugar ; put a strip of lemon or orange, with the pee} on it, down through the sugar. Make a batter of a pint of milk, four eggs, and five tablespoonsful of flour, with a pinoh of salt ; pour it over the apples, and bake about three^uarters of as hour. Serve with wine-sauce. * Orange Pudding, Ho. 1. Grate the yellow rind and squeeze the juice of two large tar^ oranges, stir to a cream half a pound of butter and the same of white sugar; add a wine-glass of mixed wine and brandy ] beat very light six eggs separately and then together, add them te the butter and sugar, then the juice and rind of the oranges j line your pie-dishes with puff paste, fill them with the mixture, bake about half an hour in a quick oven. When cold| sift ovei them powdered sugar. You may add the juioe of a lemon if you wish them tart. Orange Pudding, Ho. 2. Grate and sift a pint of bread crumbs, put them into a quar^ of milk, melt a piece of butter the sise of an egg, and stir it in, the yolks of five eggs beaten light, half the rind of a large orange. Bake in a buttered pudding-dish about three-quarters of an hour in a hot oven. Make a meringue of the whites of the eggs and powdered sugar beaten together, the remainder of the orange-peel grated, and the juice squeezed from the orange— iiwead on tJlie pudding whilst hot \ brown slightly and serve FASTRT, PUDDINGS, Sc. 191 Plain Plum Pndding, Vo. 1. One cup of molasses^ one of milk, fonr of flour, one egg, one teaspoonfnl of soda dissolved in the milk, a little nutmeg, oinna* mon, cloves and maoe, one teaspoonful of salt, one cup of raisinfl seeded ) boil three hours. Plain Plum Pudding, Ho. 2. Three cups of flour, one of milk, one of molasses, one of sugar, one of suet chopped fine, one cup of raisins seeded, one teaspoon of salt, one of soda in the milk, two of cream of tartar in the flour a little cinnamon. Boil three hours. * Plum Pudding. One pound of raisins stoned, one of currants washed and dried, a quarter of a pound of citron cut fine, half a pound of sifted sugar, a pint of bread crumbs, one pound of beef suet shred fine, two wine-glasses of brandy, one of molasses, ten e^s beaten separately, a nutmeg grated, a small teaspoon^l of cinna- mon and half an one of powdered mace, and two tablespoons of flour

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