Plum Pudding

Ingredients

• one pound of the best bloom raisins
• one pound of Zante currants
• one pound of fresh beef suet
• one pint of grated bread crumbs
• a half pint of sifted flour
• a large quarter of a pound of best sugar
• a large tablespoonful of powdered mace and cinnamon mixed
• two powdered nutmegs
• a half pint of mixed wine and brandy
• one pint of rich milk
• the grated yellow rind and juice of two lemons
• one quarter of a pound of citron
• two teaspoonfuls of baking powder

Method

1. 1

   Prepare all ingredients except milk and eggs the day before.

2. 2

   Dredge the fruit with flour.

3. 3

   Chop the suet finely.

4. 4

   Steep spices in wine and brandy overnight.

5. 5

   The next morning, beat wine and eggs, add milk, bread crumbs, flour, sugar, lemon rind and juice, and prepared ingredients.

6. 6

   Adjust thickness with milk or bread crumbs.

7. 7

   Add baking powder and citron.

8. 8

   Boil in molds for at least six hours.

9. 9

   Serve with lemon sauce or butter and sugar.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 31. The excerpt below is the record exactly as published.

PLUM PUDDING. BY MKS. JOS. E. M' DONALD. (Wife of ex-Senator from Indiana.) pIIS pudding is best when prepared, all but milk and eggs, the day before using. Seed and cut in half one pound of the best bloom raisins ; pick, wash and dry before the fire one pound of Zante currants, commonly called plums ; dredge the fruit well with flour, to prevent its sinking or clog- ging ; take one pound of fresh beef suet, freed from the skin and string, and chop very fine ; one pint of grated bread crumbs and a half pint of sifted flour ; a large quarter of a pound of best sugar, a large table- spoonful of powdered mace and cinnamon mixed, and two powdered nutmegs ; all the spice to be steeped in a half pint of mixed wine and brandy ; put away these ingredients separately, closely covered, and let them stand all night. Next morning finish the pud- ding, which requires at least six hours' boiling. Beat Avine and eggs together until very thick and smooth ; then add one pint of rich milk, then the bread crumbs and flour; mix with the sugar the grated yellow rind and juice of two lemons, and add to the mixture gradually all the prepared ingredients, stir- ring hard. If too thick add more milk ; if too thin add more bread crumbs ; take care not to have too much bread or flour, or the pudding will be heavy ; add two teaspoonfuls of baking powder, one quarter of a pound of citron

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