The Kendall's Old English Plum Pudding

Ingredients

• Six eggs
• one pound butter
• one-half pound raisins
• one-half pound chopped pecans and almonds
• one pound currants
• one-half pound chopped citron
• one pound sugar
• one and one-half pound rolled cracker crumbs
• one and one-half teaspoon each allspice
• one and one-half teaspoon each ginger
• one and one-half teaspoon each cinnamon
• one and one-half teaspoon each nutmeg
• one small glass whiskey

Method

1. 1

   Add sugar to well creamed butter, cream until light and fluffy, add beaten egg yolks, gradually add finely rolled cracker crumbs mixed with sifted spices.

2. 2

   As mixture stiffens, add part of stiffly beaten egg whites.

3. 3

   Flour lightly all nuts, raisins, etc., and mix in large bowl.

4. 4

   Gradually add whiskey to keep mixture from being too stiff.

5. 5

   Grease molds, lightly flour, place in boiling water and let boil for 4 hours.

As published

This recipe was extracted from Natchez recipes (1900), page 13. The excerpt below is the record exactly as published.

THE KENDALL'S OLD ENGLISH PLUM PUDDING Six eggs, one pound butter, one-half pound raisins, one-half pound chopped pecans and almonds, one pound currants, one-half pound chopped cit- ron, one pound sugar, sifted, and one and one-half pound rolled cracker crumbs, one and one-half teaspoon each allspice, ginger, cinnamon and nutmeg. One small glass whiskey

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