vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plum Pudding the Second Day
From Virginia Cookery-book, 1884
Serves 2
Better than on the first day.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 81. The excerpt below is the record exactly as published.
Plum Pudding the Second Day. Cut as much cold plum pudding into slices half an inch thick as is needed for the number of persons to be dined, and lay them in a skillet carefully, so that they be broken as little as possible ; prepare a sauce of half a pound of brown sugar, the yolk of one egg^ quarter of a pound of butter creamed, and a gill of sherry wine, grating in lastly a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.