Plum Pudding

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Time: Cook: 150 min Total: 150 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

A quarter of a pound of suet chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a quarter of a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a quarter of a pound of plums ↝ Plums, raw [Fruits and Fruit Juices]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
six ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
six ounces of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
two ounces of peel ↝ Orange peel, raw [Fruits and Fruit Juices]
a gill of milk ↝ Milk, NFS [Milk, reduced fat]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a teaspoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (5)

Mix thoroughly the dry things.
Beat the eggs lightly with the milk.
Add the egg and milk mixture to the dry ingredients.
Dip a cloth in boiling water, flour it, and tie the pudding securely in it, leaving room for it to swell.
Boil for two hours and a half.

Original Text

Plum Pudding.—A quarter of a pound of suet chopped fine, a quarter of a pound of currants, a quarter of a pound of plums, a quarter of a pound of sugar, six ounces of flour, six ounces of bread crumbs, two ounces of peel, a gill of milk, two eggs, half a teaspoonful of baking powder. Mix thoroughly the dry things, beat the eggs lightly with the milk, add to them, dip a cloth in boiling water, flour it, tie in the pudding securely, leaving it room to swell, and boil two hours and a half.

Notes

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