Wiggem Head Plum Pudding
From Ransom's family receipt book, 1885, 1885
Splendid.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 9. The excerpt below is the record exactly as published.
three eggs for each pie, sweetening with a table¬ spoonful of sugar for each egg. Beat until you can make a clean cut in it, and spread three-quarters of an inch thick upon each pie. Shut the oven door until the meringue is well set. Do not let it scorch. Eat cold. Iff RS. M.»S RICE PUDDING,- One coffee-cup of rice, four cups of milk, eight tablespoonfuls of sugar, one teaspoonful of salt, butter size of an egg, melted; nutmeg and cinnamon to taste. Wash and pick over the rice and soak in two cups of milk two hours. Then add the rest of the milk, sugar, salt, butter and spice. Bake two hours. “WIGGEM HEAD,” ©X* PLUM PUIMHNG. (Splen- did.) — Three cups of flour, three eggs, one cup ot^raisins, two cups currants, one-half cup of butter, one cup of sweet cream, three teaspoons baking powder, one teaspoon of cinnamon, one of cloves, one of allspice, one- half cup of sugar, one-half cup of molasses
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