Plum Pudding

Ingredients

• 2 lbs. raisins
• 1 lb. currants
• 1 lb. beef suet
• 2 ozs. orange peel
• 2 ozs. lemon peel
• 2 ozs. sweet almonds
• 2 ozs. bitter almonds
• 1 lb. bread crumbs
• the rind and juice of 1 lemon
• 1/2 teaspoon soda

Method

1. 1

   Mix all ingredients and boil for 9 hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 46. The excerpt below is the record exactly as published.

PLUM PUDDING— Mrs. Vincent Neale. Ingredients: 1 lb. seeded raisins, %i m. sultanas, 1 lb. currants, 1% lbs. moist sugar (brown), 1% lbs. bread crumbs, 12 eggs, 1% lbs. finely chopped suet, % lb. mixed candied peel, rind of 1 lemon, a pinch of nutmeg and cinnamon, a few drops of almond flavor, 1 wineglass of whiskey or brandy. Cut the raisins, but do not chop them; cut the candied peel in thin slices; wash and pick the currants, and dry them; mix all the ingreJients together and moisten with the eggs (if too moist, sprinkle a little flour over) ; stir in the brandy. Scald and flour a pudding cloth, put in the pudding and tie up fairly tight; boil for 6 hrs. 2 or 3 puddings may be made instead of 1, as they will keep for several weeks if hung up in a dry, cool place. Kxcellent. PLUM PUDDING^Mrs. J. E. Alexander. 1 lb. butter, 1 lb. suet chopped fine and free from shreds, 1 lb. sugar, 2% lbs. flour, 2 Tbs. raisins seeded and chopped fine and dredged with flour, 2 lbs. currants carefully washed, 14 lb. citron finely shredded, 12 eggs, whites and yolks beaten separately, 1 pt. milk, 1 cup brandy, % oz. cloves, % oz. mace, 2 grated nutmegs. Beat together cream, butter and sugar, and mix in the yolks when beaten smooth and light. Add the milk, then the flour alternately with the beaten whites. Then add the brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Wring out pudding cloth in hot water, flour well in- side, pour in the mixture, and boil 5 hrs. ENGLISH PLUM PUDDING^— Mrs. Thos. Menzies. 1 lb. raisins, 1 lb. currants, 1 lb. beef suet chopped very fine, % !!>• brown sugar, % lb. flour, % lb. bread crumbs (stale bread), V2 lb. mixed peel (orange, lemon and citron), 1 teaspoon salt, 1 teaspoon mixed spices, and 8 eggs. Mix all the ingredients very thoroughly. Wring a cloth out of boiling water, and flour it. After putting the pudding into the cloth, tie tightly, but allow room to swell. Boil 10 or 12 hours. PLUM PUDDING— Mrs. Robert Dollar. 2 lbs. raisins, 1 lb. currants, 1 lb. beef suet, 2 ozs. orange peel, 2 ozs. lemon peel, 2 ozs. sweet almonds, 2 ozs. bitter almonds, 1 lb. bread 110 PUDDINGS crumbs, the rind and juice of 1 lemon

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