Plum Pudding, No. 1

Ingredients

• 1 heaping qt. of bread-crumbs
• 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.

Method

1. 1

   Crumble up a full quart of nice stale light bread, and mix all the above-named articles together.

2. 2

   Grate half a nutmeg and sprinkle over a teaspoonful of salt.

3. 3

   Beat eight eggs till very light; sift a quart of flour and reserve some to flour the fruit.

4. 4

   Add the fruit, suet, and bread-crumbs to the eggs, stirring in enough flour to make the mixture stick together.

5. 5

   Prepare a stout cotton cloth or bag, scald it in boiling water, dust flour inside, put the pudding in, tie tightly, and boil in a pot of boiling water for three hours.

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.

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.

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