Plum Pudding

Name: Plum Pudding
Yield: 8 servings
Ingredients: One pound butter; 1 pound sifted bread crumbs; 1 pound sugar; 8 eggs; 1 pound raisins; 1 pound currants; 0.5 citron; 2 tablespoons each cinnamon; 2 tablespoons each spice; 2 tablespoons each cloves; 2 nutmegs; 1 glass brandy; 1 teaspoon soda

From The Henderson cook book, 1914

Serves 8

Presented as published in 1914. 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

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 45. The excerpt below is the record exactly as published.

PLUM PUDDING. One cup chopped suet, 2 cups raisins or any fruit, 1 cup molasses, 1 cup sour milk, 1 dessertspoon soda, 4 cups flour, any spices you like. Mix and steam 4 or 5 hours; salt to taste. Serve hot with wine sauce. — Mrs. Cora Phelps. PLUM PUDDING. One pound butter, 1 pound sifted bread crumbs, 1 pound sugar, 8 eggs, 1 pound raisins, 1 pound currants, y2 citron, 2 tablespoons each cinnamon, spice, cloves, 2 nutmegs, 1 glass brandy, 1 teaspoon soda

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