Plum Pudding

Ingredients

• one pound of well-chopped beef suet
• one pound of sifted flour
• one-half pound of bread crumbs
• two lemons, both juice and rinds
• one pound of brown sugar
• four eggs
• one-half teaspoonful of powdered nutmeg
• one-half teaspoonful of ginger
• one-half teaspoonful of cloves
• one-half teaspoonful of cinnamon
• one pound of currant raisins
• one-half pound of malaga raisins
• one-half pound of orange peel
• one-half pound of citron peel
• one-half pound of lemon peel
• one cup of molasses
• one-half pint of good brandy

Method

1. 1

   Mix all ingredients in a bowl, adding liquids last to form a thick mixture.

2. 2

   Place in a buttered mold or cloth and boil or steam for about three hours.

3. 3

   Warm before serving, sprinkle with sugar, pour on brandy, and burn.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 35. The excerpt below is the record exactly as published.

Plum pudding, hard and brandy sauces Coffee Tripe saute, Lyonnaise. Cut two pounds of tripe in narrow strips. Put in large frying pan four ounces of butter and four sliced onions, and cook until half fried, then add the tripe, which must be dry ; season with salt and pepper, and fry until both are of a nice yellow color. Drain off the butter and serve the tripe dry, garnished with quartered lemons and chopped parsley. Vinegar may be served instead of the lemons if desired. Consomme Rachel (1). Plain consomme garnished with asparagus tips. (2) Plain consomme garnished with chicken dumplings and small peas. Boiled sheepshead, cream sauce. Put a whole sheepshead in cold water with one glass of milk, season with salt, and bring to the boiling point. Then put on side of range where it will keep very hot without boiling, and let stand for twenty minutes. Serve on napkin with small boiled potatoes, quar- tered lemons and parsley. Cream sauce separate. Plum pudding. One pound of well-chopped beef suet, one pound of sifted flour, one-half pound of bread crumbs; two lemons, both juice and rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon ; one pound of currant raisins ; one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine ; one cup of molasses, and one-half pint of good brandy

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