Plum Pudding

Ingredients

• three-fourths of a pound of stale breadcrumbs
• one pound of seeded and chopped raisins
• one pound of beef suet minced
• one-fourth of a pound of brown sugar
• the grated rind of one lemon
• one-fourth of a pound of flour
• one teaspoon of grated nutmeg
• one pound of dried currants
• half a cup of shredded almonds
• half a pound of shredded candied orange and lemon peel
• one-fourth of a pound of shredded citron
• half a pint of brandy
• five eggs

Method

1. 1

   Mix all ingredients and pour into a greased mold.

2. 2

   Boil for six hours, then reboil for another six hours before serving.

3. 3

   Ignite brandy before serving.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 158. The excerpt below is the record exactly as published.

PLUM PUDDING Put three-fourths of a pound of stale breadcrumbs into a bowl. Add one pound of seeded and chopped raisins, one pound of beef suet minced, one-fourth of a pound of brown sugar, the grated rind of one lemon, one-fourth of a pound of flour, one teaspoon of grated nutmeg, one pound of dried currants, half a cup of shredded almonds, half a pound of shredded candied orange and lemon peel, one-fourth of a pound of shredded citron, half a pint of brandy, and five eggs

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