Priscilla Plum Pudding

Priscilla Plum Pudding...

From the recipe boxes on display at the Canton Township Historical Museum.

Raisins, seeded, chopped, 1 lb.
Figs, chopped, 1 cup.
Citron, sliced, 1/3 cup.
Preserved chopped ginger, 2 tablespoons.
Raw carrot, grated, 2 - 3 cups.
Suet, finely chopped, 3/4 cup.
White corn syrup, 1/2 cup.
Flour, 1 and 1/4 cups.
Salt, 3/4 teaspoon.
Mixed spices, ground, 1 and 1/2 teaspoons.
Bread crumbs, dry, fine, 1/4 cup.
Sugar, 4 tablespoons.
Eggs, well beaten, 2.
Soda, 1/3 teaspoon.

Mix all ingredients, except dry materials, in the order given. Add salt, soda and spices through a sifter. Blend well, and steam in (greased?), covered pudding mold for 4 hours. Serve with a hard sauce or plum pudding sauce. Chopped watermelon rind may be substituted for the preserved ginger.

(Note: this recipe may need some revising).