Plum Pudding, Economical

Name: Plum Pudding, Economical
Yield: 5 servings
Ingredients: a quarter of a pound of beef suet; three-quarters of a pound of flour; three-quarters of a pound of bread-crumbs; half a pound of raisins stoned and chopped; half a pound of currants; half a pound of moist sugar; the peel of a lemon finely shred; half a nutmeg grated; six well-beaten eggs; as much milk as is required to make a stiff paste

From Cassell's dictionary of cookery, 1892

Serves 5

Three eggs may be used instead of six.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1250. The excerpt below is the record exactly as published.

Plum Pudding, Economical.— Shred a quarter of a pound of beef suet very finely ; noix with it three-quarters of a pound of flour, three-quarters of a pound of bread-crimibs, half a pound of raisins stoned and chopped, half a pound of currants, half a pound of moist sugar, the peel of a lemon finely shred, and half a nutmeg grated. Mix the dry ingre- dients thoroughl)^, and stir in with them six weU-beaten eggs and as much milk as is re- quired to make a stiff past

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