Plum Pudding

Ingredients

• One cup of brown sugar
• V2 pound of butter
• or V± pound butter and hi pound of chopped suet
• 1% pounds of fruit, raisins or currants
• 1% cups milk
• 2 cups flour
• 2 tsps. Rumford baking powder

Method

1. 1

   Boil steadily for 5 hours and for two hours more before serving.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 26. The excerpt below is the record exactly as published.

Plum Pudding One envelope Knox Sparkling Gelatine, % cup cold water, 1 cup sugar, V2 tsp. vanilla, 1 cup seeded raisins, V2 cup dates or figs, if desired; XA cup sliced citron or nuts, as preferred, V2 cup currants, IY2 squares chocolate, 1 pint milk, pinch salt. Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gela- tine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. Compliments of l . s . SHAIKO Willow Grove, Pa. WILLOW GROVE COUNCIL KNIGHTS OF COLUMBUS GRAND KNIGHT, CHAS. A. ALLENDORF DAVID J. NOLAN Dealer in Meats, Groceries and Provisions Hardware, Paints and Ois WILLOW GROVE, PA. 60 KNOX GELATINE is clear and sparkling. Fruit Pudding One tblsp. butter, creamed with % cup sugar, 1 egg, V2 cup milk, 1 cup of flour, 1 tsp. Rumford baking powder, mixed in usual batter manner. Half fill cups with any kind fresh or stewed fruits, pour batter on top, set in shallow pans of water, and bake. Delicious. Serves six. — Mabel C. Dennison. Fruit Pudding Two cups of flour, 2 tsps. of Rumford baking powder, 2 tblsps. of shortening. Mix with milk as for pies, roll in one sheet and cover with fruit, then roll, as for jelly roll and cut in slices. Place in pudding pan, and cover with syrup, made from boiling one cup of sugar, with one cup of water. Bake a golden brown. — Mrs. Howard Leadbeater. Lemon Meringue Pudding Soak 2 cups bread crumbs in 1 qt. of milk, add 4 beaten egg yolks with % cup of butter and 1 cup sugar (rubbed to a cream), and juice of a large lemon with half the rind, grated. Bake in a buttered dish till firm and slightly browned, then top with a meringue made of the egg whites whipped stiff with 3 tblsps. of powdered sugar, and flavored with a little lemon juice. Brown meringue lightly, then sprinkle with powdered sugar. Serve cold. — Mrs. P. J. Donnelly. Plum Pudding One cup of brown sugar, V2 pound of butter, or V± pound butter and "hi pound of chopped suet, l1^ pounds of fruit, raisins or cur- rants, 1% cups milk, 2 cups flour, 2 tsps. Rumford baking powder

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