Plum Pudding, No. 1

Ingredients

• Two quarts sifted flour
• two quarts bread crumbs
• four pounds suet
• four pounds raisins
• sixteen eggs
• two quarts sweet milk
• a fourth of a pound of citron
• grated rind of one lemon
• two nutmegs
• one tablespoonful ground ginger
• one tablespoonful ground cinnamon
• one teaspoonful ground cloves

Method

1. 1

   Into a deep pan or dish put the ingredients in the following order, incorporating them thoroughly: First, the beaten yolks of the eggs; then one-half the milk; then the flour, bread crumbs, suet, spices, and lemon rind; then the remainder of the milk, or as much of it as will make a thick batter; then the beaten whites of the eggs; and last the dredged fruit.

2. 2

   Beat the mixture for thirty minutes, init it into the prepared bag or bags, and boil seven hours.

3. 3

   Serve hot with sauce.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 78. The excerpt below is the record exactly as published.

PLUM PUDDING, No. 1. The ingredients of this pudding, with the excep- tion of the eggs and milk, should be prepared the day before the pudding is to be made. Two quarts sifted flour ; two quarts bread crumbs ; four pounds suet, freed from fiber and chopped moderately fine ; four pounds raisins, picked, seeded, chopped, and dredged with flour; sixteen eggs, whites and yolks beaten separately; two quarts sweet milk (or equivalent of condensed milk) ; a fourth of a pound of citron, cut fine and dredged with flour ; grated rind of one lemon ; two nutmegs, grated ; one tablespoonful ground ginger ; one table- spoonful ground cinnamon ; one teaspoonful ground cloves

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