Soyer's English Plum Pudding

Ingredients

• four ounces stoned raisins
• four ounces sultanas
• one-half pound well cleaned currants
• one-half pound well chopped beef suet
• two ounces sugar
• two ounces flour
• one-half pound grated bread crumbs
• six bitter almonds blanched and chopped fine
• one-half nutmeg
• two ounces citron cut fine
• one ounce candied lemon peel

Method

1. 1

   Put all these in a large bowl and mix thoroughly.

2. 2

   Break in four eggs.

3. 3

   Mix well the evening before needed and cover tight until morning.

4. 4

   Then add one-half pint milk and stir slightly.

5. 5

   Butter a mold and fill a little over two-thirds full; cover tightly and put in boiling water and boil for two and one-half hours.

6. 6

   As pot boils down add more boiling water.

As published

This recipe was extracted from The New century cook book (1899), page 126. The excerpt below is the record exactly as published.

Soyer's English Plum Pudding. Four ounces stoned raisins, four ounces sultanas, one-half pound well cleaned currants, one-half pound well chopped beef suet, two ounces sugar, two ounces flour, one-half pound grated bread crumbs, six bitter almonds blanched and chopped fine, one-half nutmeg, two ounces citron cut fine, one ounce candied lemon peel

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