Plum Pudding (Mrs. Chauncey Sherrick & Miss Katharine Phelps)
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 75. The excerpt below is the record exactly as published.
PLUM PUDDING. Mrs. Chauncey Sherrick. Miss Katharine Phelps. One cup bread crumbs, two cups flour, one cup of suet chopped fine, one and one-half cups brown sugar, one cup sweet milk, one cup raisins, one teaspoon soda, one-half teaspoon each of cloves , salt and cinna- mon. Steam two hours. PLUM PUDDING. Mrs. P. A. Baldwin. One cup finely chopped beef suet, two cups bread crumbs, one cup molasses, one cup chopped and seed- ed raisins, one cup well washed eurants, one tea- spoon salt,, one teaspoon each of cloves, cinnamon
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