Plum Pudding, Excellent

Ingredients

• six ounces of finely-grated bread-crumbs
• a pound of flour
• a pound of finely-shred beef suet
• a tea-spoonful of salt
• half a pound of raw sugar
• three-quarters of a pound of stoned and chopped raisins
• three-quarters of a pound of currants
• two ounces of candied lemon
• two ounces of candied orange
• two ounces of candied citron
• a quarter of a pound of apples
• half an ounce of mixed spice
• half a tea-spoonful of finely-minced lemon-rind
• five eggs beaten up
• half a pint of milk
• a glass of brandy

Method

1. 1

   Mix all ingredients thoroughly, then make into a stiff batter.

2. 2

   Turn into a cloth or mould, cover, and boil until done.

3. 3

   Sift powdered sugar over before serving.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

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, Excellent,— Take six ounces of finely-grated bread-crumbs, and mix with them a pound of flour, a jwund of finely- shred beef suet, a tea-spoonful of salt, half a. pound of raw sugar, three-quarters of a pound of stoned and chopped raisins, three-quarters of a pound of currants, two ounces each of candied lemon, orange, and citron cut into shreds, a quarter of a pound of apples pared, cored, and chopped, half an ounce of mixed spice consist- ing of pounded cloves, cinnamon, and grated nutmeg, and half a tea-spoonful of finely- minced lemon-rind. Mix these ingredients tho- roughly, then make the mixture into a stiff batter by adding to it five eggs beaten up with half a pint of milk and a glass of brandy

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