Plum Pudding, No. 1

Ingredients

• Prepare raisins enough, of good quality, to fill a quart measure
• wash and dry a pint of dried currants
• cut up a pint of citron into small bits
• peel, core, and also chop into small bits a pint of apples
• a light quart of beef suet
• a full quart of nice stale light bread
• grating into them half a nutmeg
• sprinkling over a teaspoonful of salt
• break eight eggs into a large tray or bowl

Method

1. 1

   Mix all ingredients together, flour the fruit, and beat eggs until light.

2. 2

   Combine and prepare for boiling.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 80. The excerpt below is the record exactly as published.

Plum Pudding, No. 1. Ordinary plum pudding is heavy and indigestible, but made by the following recipe it has been known to agree with dyspeptics who, as a general thing, did not indulge in dessert. All of the ingredients should be gotten to- gether the day before the pudding is to be cooked, to pre- vent delay and confusion. Four hours should suffice for the making and boiling. We give the quantity sufficient for a large dinner-party, because whatever is left may be set away and enjoyed even more on the second than the first day. Prepare raisins enough, of good quality, to fill a quart measure after the stems and seeds are removed; wash and dry a pint of dried currants; cut up a pint of citron into small bits ; peel, core, and also chop into small bit6 a pint of apples (pippins are best) and a light quart of beef suet, that must be perfectly fresh ; crumble up a full quart of nice stale light bresLd, and mix all the above- named articles together upon a dish, grating into them half a nutmeg) aiid sprinkling over a teaspoonful of salts Now break eight eggs into a large tray or bowl

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