Plum Pudding

Ingredients

• One pound and a half of fine layer raisins
• one pound of golden brown sugar
• one pound of grated bread-crumbs
• a quarter of a pound of butter
• half a cup of cream
• ten eggs
• a quarter of a teaspoonful of bicarbonate of soda

Method

1. 1

   Beat yolks of eggs with sugar, mix in butter and cream.

2. 2

   Add bread-crumbs and beaten egg whites.

3. 3

   Flour the raisins and stir in.

4. 4

   Pour into a cloth and leave room for swelling.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 81. The excerpt below is the record exactly as published.

plum pudding to table aglow in alcoholic flames. This is done by pouring over it half a gill of pure alcohol or brandy, and putting a lighted match to it just as the waiter bears it into the dining-room. Bread-crumbd 1 heaping qt. Flour 1 light qt. Suet 1 ** Milk Jpt. Sugar i pt. Nutmeg i Raisins . . . 1 qt. Currants 1 pt. Citron 1 ** Apples 1 '* Wine or brandy 1 gill. Salt 1 teaspoonful. Plum Pudding, No. 2. For persons who do not like a mixture of fruits this recipe is preferred : Two pounds of raisins, one pound of butter, half a pound of bread-crumbs, one pound of flour, A cup of milk, a pinch of salt, a quarter of a pound of 0ugar, six eggs. Make and mix exactly as directed in 168 VntOINIA COOKERY-BOOK. the first recipe given. The lightness of the pudding is increased by using flour lightened with Horsford Powder or Royal Baking Powder, as may be convenient. Plum Pudding the Second Day. Cut as much cold plum pudding into slices half an inch thick as is needed for the number of persons to be dined, and lay them in a skillet carefully, so that they be broken as little as possible ; prepare a sauce of half a pound of brown sugar, the yolk of one egg^ quarter of a pound of butter creamed, and a gill of sherry wine, grating in lastly a little nutmeg. Thoroughly incorporate these ingredients while yet cold ; then heat gradually, so as not to let the butter oil; then pour the sauce hot over the pudding about the time that the meat dinner is dished ; set the skillet on the back part of the stove, where it may simmer gently until called for. Serve up hot, and it is better than upon the first day. Baked Plum Pudding. Crumble up a quart loaf of stale bread ; ^cald and sim- mer it in sweet milk; add a large spoonful of butter; then put it in a deep dish to cool ; beat up five eggs, and stir into them a teacupf ul of nice brown sugar ; then stir in a pound of seeded raisins ; have ready a greased pud- ding-mould or plain baking-dish ; put in the batter and bake. To be eaten with sauce. Plum Pudding. (Mis. Margaret Cabell.) One pound and a half of fine layer raisins, stoned and cut up ; one pound of golden brown sugar, one pound of grated bread-crumbs, a quarter of a pound of butter, half a cup of cream, and ten eggs

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