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Plum Pudding No. 2
From The art of cookery, 1899
Serves 5
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 110. The excerpt below is the record exactly as published.
one cup of seeded raisins, half a cup of English currants, half a cup of candied citron sliced thin, and a teaspoonful each of grated orange and lemon peel. Serve with liquid or foamy sauce. Plum Pudding No. 2. — Cream three quarters of a cup of butter, add to it one cup of granulated sugar, then the yolks of five eggs, and one cup of flour with which two teaspoonfuls of cinnamon and half a tea- spoonful each of cloves, nutmeg, and salt have been mixed. Add a teaspoonful of lemon juice, one cup each of currants and seeded raisins, half a cup of thinly sliced citron peel, and a cup of flour with which two tea- spoonfuls of baking powder have been sifted. Add lastly the whites of five eggs, beaten stifl", to which half a cup of granulated sugar has been added. Pour in a Puddings. 241 pudding mold, steam five hours, and serve with Foamy- Sauce No. 2. Plum Pudding No. 3. — To half a cup of creamed butter add one cup each of granulated sugar, seeded raisins, and English currants, half a cup of sliced citron peel, two cups of Bread Crumbs No. 2, and five un- beaten eggs. Stir in the eggs one at a time, alternating them with the fruit and bread crumbs, add half a tea- spoonful each of salt and grated lemon or orange peel, and half a cup of orange juice, beat all well together, and add two teaspoonfuls of baking powder
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