Plum Pudding

Ingredients

• 1 lb. butter
• 1 lb. suet chopped fine
• 1 lb. sugar
• 2 1/2 lbs. flour
• 2 Tbs. raisins seeded and chopped fine
• 2 lbs. currants
• 1/4 lb. citron finely shredded
• 12 eggs
• 1 pt. milk
• 1 cup brandy
• 1/2 oz. cloves
• 1/2 oz. mace
• 2 grated nutmegs

Method

1. 1

   Beat butter and sugar, mix in yolks, add milk, then flour alternately with beaten whites.

2. 2

   Add brandy and spices, then fruit.

3. 3

   Boil in a cloth for 5 hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 46. The excerpt below is the record exactly as published.

PLUM PUDDING— Mrs. Vincent Neale. Ingredients: 1 lb. seeded raisins, %i m. sultanas, 1 lb. currants, 1% lbs. moist sugar (brown), 1% lbs. bread crumbs, 12 eggs, 1% lbs. finely chopped suet, % lb. mixed candied peel, rind of 1 lemon, a pinch of nutmeg and cinnamon, a few drops of almond flavor, 1 wineglass of whiskey or brandy. Cut the raisins, but do not chop them; cut the candied peel in thin slices; wash and pick the currants, and dry them; mix all the ingreJients together and moisten with the eggs (if too moist, sprinkle a little flour over) ; stir in the brandy. Scald and flour a pudding cloth, put in the pudding and tie up fairly tight; boil for 6 hrs. 2 or 3 puddings may be made instead of 1, as they will keep for several weeks if hung up in a dry, cool place. Kxcellent. PLUM PUDDING^Mrs. J. E. Alexander. 1 lb. butter, 1 lb. suet chopped fine and free from shreds, 1 lb. sugar, 2% lbs. flour, 2 Tbs. raisins seeded and chopped fine and dredged with flour, 2 lbs. currants carefully washed, 14 lb. citron finely shredded, 12 eggs, whites and yolks beaten separately, 1 pt. milk, 1 cup brandy, % oz. cloves, % oz. mace, 2 grated nutmegs

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