Plum Pudding Recipe

Plum Pudding Recipe

Advance Warning: This is a real big recipe calling for fourteen eggs and six hours boil time. You might be able to scale this down if you care to do some experimenting. And, we haven't tried this recipe ourselves! We don't recommend this recipe.

Two pounds of beef suet, 1 and 1/2 pounds of bread crumbs, 1 and 1/2 pounds flour, two pounds of raisins, 2 and 1/2 pounds of currants, 1 and 1/2 pounds mixed peel, 1 and 1/2 pounds foots (??) sugar, fourteen eggs, a little nutmeg, ginger, allspice (powdered), a large pinch of salt, and 1/2 pint of milk. Chop the suet as fine as possible, and a stale piece of bread can be used for grating, allowing the above quantity; mix with the suet and flour. Stone the raisins, and have the currants perfectly washed and dried, the peel cut into thin slices and added to the suet, bread, and flour, mixing well for some minutes; then add the sugar and continue working with the hands for five minutes. Put the eggs into a bowl (breaking each first into a cup to ascertain that it is fresh and to remove the speck), add to them grated nutmeg, powdered ginger, and powdered allspice, according to taste, and a large pinch of salt; then stir in 1/2 pint of milk; beat all up together, and pour into another bowl, working the whole mixture with the hand for some time. If the mixture be too stiff, add more milk, and continue to work with a wooden spoon for at least one-half hour. Scald two pudding cloths (Remember these will be quite hot!!!), spread each in a bowl and dredge them with flour. Divide the composition in two equal parts, put each in its cloth and tie it up tightly. To boil the pudding place two inverted saucepans filled with water, and when the water boils fast (do not microwave!!!), put each pudding into its saucepan. Let them boil six hours, keeping the saucepan full by adding more water as it is required, and taking care that it never ceases boiling. Then take the puddings out and hang them up till the next day, when the cloth of each pudding should be tightened and tied afresh, and three hours' boiling as in the first instance, will make them ready for the table.



FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.