Plum Pudding

Ingredients

• Put into a basin one pound of flour
• three-quarters of a pound of raisins
• three-quarters of a pound of fat of salt pork
• two tablespoonfuls of sugar
• Add half a pint of water

Method

1. 1

   Mix all ingredients, dip a cloth bag in boiling water, flour it, and put in the pudding.

2. 2

   Boil for two hours, ensuring the bag is covered with water.

Nutrition per serving

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 24. The excerpt below is the record exactly as published.

Plum Pudding. Put into a basin one pound of flour, three- of a pound of raisins (stoned, if possible), thi ters of a pound of fat of salt pork (well was cut into small dice or chopped), and two tat fuls of sugar. Add half a pint of water and together. Dip a cloth bag large enough to pudding into boiling water, wring it out, an flour well to the inside. Put in the pudding at it up, leaving a little room in the bag for the to swell. Now place the whole in enough water to cover the bag, and boil two hours, the bag several times to prevent its scorchin) the bottom or sides of the pot. If necessar water to keep the bag covered, add boilin] When done take the pudding from the pot, ] into cold water for an instant, and then turn be eaten. Omaba Pudding. Mix in a deep dish one quart of sifted fl one tablespoonful of baking powder. Diss< \ Batter Pudding. 77 heaping teaspoonfut of salt in one half pint of cold water (or milk), adding enough of the latter to the former to make a very thick batter. Mix quickly and boil in a bag as above. Batter Pudding. One quart of sifted flour in a deep dish worked into a smooth paste with one quart of sweet milk ; then mix in the yolks of seven eggs, beaten well, one teaspoonful of salt and one-fourth of a teaspoonful of baking powder dissolved in a little hot water. Stir hard and finally work in quickly the whites of the seven eggs, which should previously have been beaten into a stiff froth. Boil two hours in bags and leave plenty of room for it to swell. Com Starch Pudding. Dissolve three tablespoonfuls of corn starch in a small quantity of milk, add two eggs, beaten light, and a small pinch of salt. Heat three pints of milk nearly to boiling, mix all together and boil four minutes, constantly stirring. Dip a cup or basin in cold water to cool it, and turn into it the pudding, which should be eaten vith sugar and milk when it is cold. Baked Bice Pudding. Pick over and wash well one pint of rice and soak it two hours in enough milk or water to just cover it. Then stir it into two quarts of milk, one half pound 78 Canoe and Camp Cookery, of sugar, one teaspoonf ul of salt, and a small quantity of nutmeg or cinnamon, if at hand. Put into the baking basins, having first well greased them, and bake in the ground two or three hours till it is done brown. ■ Creole Sauce. The juice of a lemon,- three tablespoonfuls of sugar,

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