Plum Pudding, Family

Name: Plum Pudding, Family
Yield: 6 servings
Ingredients: four eggs thoroughly beaten; half a pint of new milk; a tea-spoonful of salt; half a pound of beef suet finely shred; a pound of raisins stoned and chopped; four ounces of currants picked and dried; four ounces of brown sugar; a grated nutmeg; an ounce of candied peel cut into strips; equal quantities of grated crumb-of-bread; equal quantities of flour

From Cassell's dictionary of cookery, 1892

Serves 6

A glassful of brandy improves the pudding.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1251. The excerpt below is the record exactly as published.

Plum Pudding, Family.— Beat four eggs thoroughly. Mix with them half a pint of new milk and a tea-spoonful of salt. Then stir in half a pound of beef suet finely shred, a pound of raisins stoned and chopped, four ounces of cur- rants picked and dried, four ounces of brown sugar, a grated nutmeg, and an ounce of candied peel cut into strips. Stir these ingredients well together, and pour in another half -pint of milk ; then add equal quantities of grated crumb-of- brea

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