Plum Pudding, No. 2

Ingredients

• Six quarts sifted flour
• three pounds suet
• three pounds raisins
• two pounds brown sugar
• three and one-half pints molasses
• one tablespoonful salt
• two quarts sour milk
• two dessert-spoonfuls of soda or saleratus
• eight tablespoonfuls ground cinnamon
• three teaspoonfuls ground cloves

Method

1. 1

   Mix ingredients in the following order: Having the flour in a deep dish or pan, stir into it the salt, suet, spices, and sugar or molasses.

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. 2. Prepare the suet and raisins the day before this pudding is to be made. Six quarts sifted flour ; three pounds suet, freed from fiber and chopped moderately fine; three jDounds raisins, picked, seeded, chopped, and dredged with flour ; two pounds brown sugar, or, in lieu of sugar, three and one-half pints molasses ; one table- sjDoonful salt ; two quarts sour milk ; if sour milk is not obtainable, put enough vinegar into either sweet or prepared condensed milk to sour it ; two dessert- spoonfuls of soda or saleratus, dissolved in a little hot water ; eight tablespoonf uls ground cinnamon ; three teaspoonfuls ground cloves

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