Virginia Plum

Ingredients

• one pound of flour
• one pound of loaf sugar
• three-quarters of a pound of butter
• twelve eggs
• two pounds of stoned plums
• a little mace

Method

1. 1

   Beat yolks and whites separately until light, stir sugar into yolks, then add whites.

2. 2

   Cream butter and flour, then beat in sugar and eggs.

3. 3

   Roll plums in flour, add to pudding, and boil for four hours.

4. 4

   Serve hot with rice sauce.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 31. The excerpt below is the record exactly as published.

VIRGINIA PLUM. Take one pound of flour, one pound of loaf sugar, three-quarters of a pound of (137) JANE HAMILTON'S RECIPES butter, and twelve eggs. Beat the yolks and whites separately until they are both very light, stir the sugar in the yolks, then add the whites. Cream the butter and flour together and then beat in the sugar and eggs. Take two pounds of stoned plums, cut them in two, roll them in flour, and put them in the pudding; also put in a little mace. Boil for four hours and serve the pudding hot with rice sauce. (138} SAUCES SAUCES ICING. The whites of fourteen eggs, three pounds of sugar, and three gills of water. Boil the sugar and water until the syrup will rope, then pour it into a dish and beat it to blood heat. Have the whites beaten to a light froth ; season with extract of lemon. When a cake is to be iced it should be glazed over with the white of an egg while it is warm — the glazing can be put on with a stiff feather. The sugar must be pounded and sifted through a fine sieve for icing and must be white loaf sugar. Another way of making icing is to beat the whites of four eggs to a froth and then beat in a pound of sugar; season with lemon. The thickness of the icing depends upon the number of coats put on the cakes. 99? JANE HAMILTON'S RECIPES CREAMED. Stir together one pound of pulverized sugar and eight ounces of butter until they become a sort of cream ; then stir in a gill of good Madeira wine, and grate in sufficient nutmeg. This sauce is improved by adding two tablespoonfuls of rich cream before putting in the wine. 999 WINE. Take one pound and a half of loaf sugar, a gill of very thin paste, six ounces of but- ter, and two gills of good Madeira wine; have the paste very hot, so as to make the batter. After stirring it in beat in the sugar, grate in half a nutmeg; last of all pour in the wine just as you are ready to serve the sauce. It should be kept by the fire always until wanted. PRESERVES PRESERVES BLACKBERRY. To one quart of blackberries put three- quarters of a pound of brow

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