Small and Very Light Plum Pudding

Name: Small and Very Light Plum Pudding
Yield: 2 servings
Ingredients: three ounces of the crumb of a stale loaf; soaked in a quarter of a pint of boiling milk; six ounces of suet minced very small; one ounce of dry bread-crumbs; ten ounces of stoned raisins; a little salt; the grated rind of a china-orange; three eggs, leaving out one white

From Modern cookery, in all its branches, 1884

Serves 2

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 Modern cookery, in all its branches (1884) by Eliza Acton, page 371. The excerpt below is the record exactly as published.

SMALL AND VERY LIGHT PLUM PUDDING. 'With three ounces of the crumb of a stale loaf finely grated and soaked in a quarter of a pint of boiling milk, mix six ounces of suet * Rather less liquid will be required to moisten the pudding when this is d me and four hours and a quarter will boil it. CHAP. XX.] BOILED PUDDINGS, 417 minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white

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