Plumb-Porridge

Ingredients

• a leg and shin of beef
• to ten gallons of water
• six penny-loaves
• five pounds of currants
• five pounds of raisins
• two pounds of prunes
• three quarters of an ounce of mace
• half an ounce of cloves
• two nutmegs
• three pounds of sugar
• a quart of sack
• a quart of claret
• the juice of two or three lemons

Method

1. 1

   Boil the beef in water until tender, strain the broth, and return it to the pot.

2. 2

   Slice the bread and soak it in some broth.

3. 3

   Boil for a quarter of an hour, then add currants, raisins, and prunes.

4. 4

   Boil until they swell, then add mace, cloves, nutmeg mixed with cold liquor, sugar, salt, sack, claret, and lemon juice.

5. 5

   Pour into pans and keep for use.

Nutrition per serving

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 35. The excerpt below is the record exactly as published.

Plumb-Porridge : — Take a leg and shin of beef to ten gallons of water, boil it very tender, and when the broth is strong, strain it out, wipe the pot, and put in the broth again ; slice six penny-loaves thin, cutting off the top and bottom ; put some of the liquor to it, cover it up, and let it stand a quarter of an hour, and then put it in your pot, let it boil a quarter of an hour, then put in five pounds of currants, let them boil a little, and put in five pounds of raisins, and two pounds of prunes, and let them boil Early Receipts. 1 1 3 till they swell ; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot, and put in three pounds of sugar, a little salt, a quart of sack, and a quart of claret, the juice of two or three lemons

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