PLUM PUDDING

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 270 min Total: 270 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Three-quarters of a pound of raisins
three-quarters of a pound of currants
half a pound of candied orange, lemon, and citron
one pound and a quarter of chopped beef suet
one pound of flour
three-quarters of a pound of moist sugar
four eggs
about three gills of milk
the grated rind of two lemons
half an ounce of nutmeg, cinnamon, and cloves (in powder)
a glass of brandy
a very little salt

for serving

a German custard-sauce spread over it (No. 1392)

Instructions (2)

Mix the above ingredients thoroughly together in a large basin several hours before the pudding is to be boiled; pour them into a mould spread with butter, which should be tied up in a cloth.
The pudding must then be boiled for four hours and a half; when done, dish it up with a German custard-sauce spread over it (No. 1392).

Original Text

PLUM PUDDING.
INGREDIENTS:—Three-quarters of a pound of raisins, three-quarters of a pound of currants, half a pound of candied orange, lemon, and citron, one pound and a quarter of chopped beef suet, one pound of flour, three-quarters of a pound of moist sugar, four eggs, about three gills of milk, the grated rind of two lemons, half an ounce of nutmeg, cinnamon, and cloves (in powder), a glass of brandy, and a very little salt.
Mix the above ingredients thoroughly together in a large basin several hours before the pudding is to be boiled; pour them into a mould spread with butter, which should be tied up in a cloth. The pudding must then be boiled for four hours and a half; when done, dish it up with a German custard-sauce spread over it (No. 1392).

Notes

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