Plum Pudding

Ingredients

• one-half pound suet
• one pound raisins
• one pound currants
• one pound brown sugar
• four eggs
• one cup milk
• one-half cup molasses
• one quart bread crumbs
• three and one-half cups flour
• two teaspoons cinnamon
• one teaspoon cloves
• one and one-half teaspoons allspice
• one nutmeg
• two teaspoons baking powder

Method

1. 1

   Boil for three and one-half to four hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The New century cook book (1899), page 124. The excerpt below is the record exactly as published.

Plum Pudding. One-half pound flour, one pound stale bread crumbs, one pound beef suet, chopped fine, one pound currants, one pound raisins, chopped, three-quarters pound pulverized sugar, one- quarter pound candied peel, one ounce cinnamon, one-half ounce ginger, one nutmeg, little salt, ten grated almonds. Mix well and add seven eggs, beaten and strained; add sweet milk, if too thick; stir all well together; have thick batter, not too stiff. Boil seven hours or more. Mrs. Ballentine. English Plum Pudding. One pound flour, one pound bread crumbs, one pound raisins, one pound currants, one pound suet, chopped, one-half pound mixed peel, cut fine, ten eggs, two tablespoonfuls baking powder, spice to taste, use a little milk, if required add a little salt, mix well, tie in a cloth, boil from four to five hours over a hot fire. Serve with sauce. Mrs. M. J. Clark. Steamed English Pudding. Three cups of flour, one cup of chopped suet, one cup of milk, one cup raisins, one cup of molasses, one teaspoonful of soda, one teaspoonful of cinnamon, one teaspoonful of cloves, a little salt; steam four hours. Sauce. — Whites of four eggs beaten to a stiff froth, and sweetened with loaf sugar, sliced lemons served with the same. Mrs. J. W. Nicholson. New Century Cook Book. 243 English Plum Pudding. One and one-half pounds raisins after stones are out, one pound currants, one-half pound flour, three-quarters pound beef suet chopped fine, one-half pound brown sugar, three eggs, two ounces bread crumbs, two ounces citron, one-half tea- spoonful ginger, one-half teaspoonful cinnamon, one teaspoon- ful salt, one-half of a small nutmeg, two grated apples. Put in a greased pan, cover with white paper, then with cloth. Put in boiling water and boil eight hours. Pudding Sauce. — One cup sugar, one tablespoonful corn starch, one tablespoonful vinegar, add boiling water. After it is cooked add one tablespoonful butter and flavor with vanilla or lemon. Mrs. Page. English Plum Pudding. One and one-half pounds bread crumbs, one-fourth pound flour, one-half pound suet, one-half pound raisins, one-half pound currants, one-fourth pound citron, four green apples, six eggs, two tablespoons of molasses, two tablespoons sugar, spices to suit the taste. Boil three hours in a tightly covered dish. M. J. Haywood. English Plum Pudding. Four pounds blackcurrants, six pounds raisins, four pounds suet, two pounds candied peel, one pound brown bread crumbs, one pound white bread crumbs, three pounds sugar, one-half pound ground sweet almonds, one ounce mixed spices, one ounce salt, one-half ounce ground ginger, thirty eggs, six rinds of lemon grated — the yellow part only, three pounds of flour, enough milk to moisten, boil eight hours. This will make six medium sized puddings. Mrs. A. J. Hamblin. Plum Pudding. One-half pound suet, one pound raisins, one pound cur- rants, one pound brown sugar, four eggs, one cup milk, one-half cup molasses, one quart bread crumbs, three and one -half cups flour, two teaspoons cinnamon, one teaspoon cloves, one and one-half teaspoons allspice, one nutmeg, two teaspoons baking powder

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