Plum Pudding

Ingredients

• One pound grated bread
• one pound butter
• one pound raisins
• one pound currants
• one-half pound citron
• ten eggs
• one-half pound blanched almonds
• one dessert spoon ginger
• four tablespoons sugar
• one wine glass brandy
• Pour a pint of milk on the bread

Method

1. 1

   Mash the bread with milk to a pulp.

2. 2

   Melt the butter and mix with the bread and milk.

3. 3

   Beat the eggs, add sugar and seasoning, then flour the fruit and add last.

4. 4

   Grease the mould well and stir the batter before putting in.

5. 5

   Cook for five or six hours continually in boiling water.

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 3. The excerpt below is the record exactly as published.

PLUM PUDDING One pound grated bread, one pound butter, one pound raisins, one pound currants, one-half pound citron, ten eggs, one-half pound blanched almonds, one dessert spoon ginger, four tablespoons sugar, one wine glass brandy. Pour a pint of milk on the bread

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