Virginia Plum Pudding

Ingredients

• 1^ pounds best seeded raisins
• ^ pound finely chopped citron
• ^ pound conserved oranges
• 1 pound finely shredded beef suet
• 1^ pounds of flour
• 6 eggs
• ^ grated nutmeg
• 1 wineglass of brandy
• 5 teacups bread-crumbs
• Spices to taste
• 2 teaspoons of baking-powder

Method

1. 1

   Sift over these ingredients and mix thoroughly.

2. 2

   Beat eggs very light with sugar.

3. 3

   Add nutmeg, brandy, bread-crumbs, enough sweet milk to make a batter, and spices.

4. 4

   Then add baking-powder and all the fruit.

5. 5

   Pour in a well-greased mould or pudding-bag and boil for 6 hours.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 60. The excerpt below is the record exactly as published.

VIRGINIA PLUM PUDDING Mrs. Cyrus McCormick 1^ pounds best seeded raisins, f pound finely chopped citron, ^ pound conserved oranges, 1 pound finely shredded beef suet. Sift over these ingredients 1^ pounds of flour, and mix thoroughly. Beat 6 eggs very light with 1 pound of white sugar, Add ^ grated nutmeg, 1 wineglass of brandy, S teacups bread-crumbs, 234. PUDDINGS Enough sweet milk to make a batter, Spices to taste. Then add 2 teaspoons of baking-powder

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