Plum Pudding

Name: Plum Pudding
Ingredients: Half a pound of Beef Suet; Half a pound of Kaisins; Half a pound of Currants; Half a pound of Sultanas; Quarter of a pound of mixed Peel; Quarter of a pound of Bread-crumbs; Quarter of a pound of Flour; One Lemon; Half a pound of moist Sugar; Four Eggs; One gill of Milk; One wineglassful of Brandy; Two ounces of Almonds; Half a Nutmeg; A little Salt

From High-class cookery recipes, 1897

Presented as published in 1897. 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

No method was recorded for this recipe.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 67. The excerpt below is the record exactly as published.

Plum Pudding. Ingredients. Half a pound of Beef Suet. Half a pound of Kaisins. Half a pound of Currants. Half a pound of Sultanas. Quarter of a pound of mixed Peel. Quarter of a pound of Bread-crumbs. Quarter of a pound of Flour. One Lemon. Half a pound of moist Sugar. Four Eggs. One gill of Milk. One wineglassful of Brandy. Two ounces of Almonds. Half a Nutmeg. A little Salt

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