Thanksgiving Plum Pudding

Ingredients

• Six butter crackers, rolled fine
• soaked in three pints of milk
• one quarter of a cup of butter
• one cup of sugar
• half a teaspoonful of salt
• one teaspoonful of mixed spice
• six well-beaten eggs
• one pound of the best raisins

Method

1. 1

   Cream one quarter of a cup of butter with one cup of sugar; add half a teaspoonful of salt, one teaspoonful of mixed spice, and six well-beaten eggs.

2. 2

   Stir it all into the milk, and add one pound of the best raisins.

3. 3

   Bake in a deep pudding-dish, well greased with cold butter.

4. 4

   Bake very slowly in a moderate oven three or four hours.

5. 5

   Stir several times during the first hour, to keep the raisins from settling.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 200. The excerpt below is the record exactly as published.

half a teaspoonful of salt. Add one cup of milk., half a cup of molasses^ and one cup of stoned and chopped raisins., or one cup of ripe berries. Steam two The Boston Cook Booh 339 hours and a half, and serve with cream or any plain pudding sauce. One cup of dates, figs^ stewed prunes^ or chopped apple makes a pleasing variety. This is an economical pudding, wholesome for children and invalids when served with cream ^ and rich enough to suit any one when served with creamy or foamy sauce. Steamed Fruit Pudding. 1 pint flour. 2 teaspoonfuls baking-powder." 3^ teaspoonf ul salt. 1 cup milk. 2 tablespoonfuls melted butter. 2 eggs. % cup sugar. 1 pint berries, or ripe fruit or cut small, or 1 cup raisins, stoned and halved. Mix the baking-powder and salt with the flour ; add the milk and melted butter. Beat the yolks of the eggs, add the sugar, and beat them well into the dough. Then add the whites of the eggs, beaten stiff; and then the fruit, well rolled in flour. Steam two hours, and serve with lemon or foamy sauce. Steamed Suet and Fruit Pudding. 2% cups flour. 1 teaspoonful soda. teaspoonful salt. 3^ saltspoonf ul cinnamon. % saltspoonful nutmeg. 1 cup chopped suet, or % cup butter. 1 cup chopped raisins or currants. 1 cup water or milk. 1 cup molasses. Sift the soda, salt, and spice into the flour, rub in the butter, and add the raisins. Mix the milk with the molasses, and stir it into the dry mixture. Steam in a buttered pudding- mould three hours. Serve with foamy sauce. If water and butter be used, three cups of flour will be required, as these thicken less than milk and suet. This pudding is sometimes steamed in small stone cups. Cabinet Pudding. Butter a melon mould, and decorate it with candied fruity or with raisins boiled till soft and seeded ; then put 340 The Boston Cook Book. in a layer of lady fingers or stale sponge cahe^ then a few pieces of fruit, and repeat till the mould is nearl}^ full. Pour one pint of boiling milk into the yolks of three eggs^ beaten with three tahlespoonfuls of sugar and half a salt- spoonful of salt. Pour over the cake in the mould. Set the mould in a pan of warm water on the back of the stove half an hour, then bake one hour, keeping it in the pan of hot water. Or steam it one hour. Serve hot with wine or foamy sauce. Six macaroons or six cocoanut cakes may also be used, and the custard may be flavored with wine, Christmas Plum Pudding. {Mrs. J, M. Towne.) One pint and a half of grated bread crumbs (soft, not dried), one pint of chopped suet., one pint and a half of currants and stoned raisins mixed, half a cup of citron shaved thin, one scant cup of sugar., half a teaspoonful of salt^ half a teaspoonful of grated nutmeg j fioe eggs., two even tablespoonfuls of flour^ made into a thin batter with milk., and half a glass of brandy. Mix in the order given, an(i boil or steam four hours. Serve with yellow sauce. Thanksgiving Plum Pudding. {Mrs. S. M. Bailey.) Six butter crackers., rolled fine, and soaked in three pints of milk. Cream one quarter of a cup of butter with one cup of sugar ; add half a teaspoonfid of salt., one teaspoonful of mixed spice., and six well-beaten eggs. Stir it all into the milk, and add one pound of the best raisins

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