Plum Pudding Croquettes

Ingredients

• a pint of milk
• about a cupful of soft, stale bread crumbs
• one egg
• two tablespoonfuls of sugar
• one-quarter of a teaspoonful of salt
• a dash of nutmeg
• one-eighth of a teaspoonful of cloves
• one-eighth of a teaspoonful of cinnamon
• one cupful of chopped fruit
• hard or soft sauce

Method

1. 1

   Heat milk, add bread crumbs, cover and cook.

2. 2

   Add beaten egg, sugar, salt, nutmeg, cloves, and cinnamon.

3. 3

   Stir until egg is slightly cooked, then add chopped fruit.

4. 4

   Shape into croquettes, dip in egg, roll in crumbs, and fry in hot fat.

5. 5

   Serve with sauce.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 25. The excerpt below is the record exactly as published.

PLUM PUDDING CROQUETTES. Heat a pint of milk in a double boiler. When steaming hot, add sufficient soft, stale bread crumbs to absorb the milk — it will take about a cupful. Cover and cook for ten minutes, then add one egg beaten with two tablespoon fuls of sugar, one-quarter of a teaspoonful of salt, a dash of nutmeg, one-eighth of a PLUM PUDDING CROQUETTES. teaspoonful each of cloves and cinnamon. Stir until the egg is slightly cooked, then add one cupful of chopped fruit — citron, raisins and currants, with, if liked, some dates, figs or prunes. Put aside until very cold, then shape into small croquettes. Dip into slightly beaten egg and roll lightly in fine, dry crumbs — stale sponge cake crumbs may be used, if on hand — and fry in smoking hot fat. Either a hard or soft sauce

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