A rich Plum Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

one pound of raisins stoned ↝ Raisins [Dried fruits]
one pound of currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
one pound of beef suet chopped ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two ounces of jordan almonds blanched and pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
citron, candied orange and lemon peel pounded, two ounces of each
citron, candied orange and lemon peel pounded, two ounces of each ↝ Orange peel, raw [Fruits and Fruit Juices]
citron, candied orange and lemon peel pounded, two ounces of each ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar ↝ Sugar, NFS [Sugars and honey]
one pound of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gill of brandy ↝ Brandy [Liquor and cocktails]
eight eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Mix all ingredients together with cream or milk, and let it be of a good thickness.
Tie it in a cloth.
Boil it five hours.
Serve it up with melted butter over.

Original Text

A rich Plum Pudding.

Take one pound of raisins stoned, one pound of currants washed and picked, one pound of beef suet chopped, two ounces of jordan almonds blanched and pounded, citron, candied orange and lemon peel pounded, two ounces of each, a little salt, some grated nutmeg and sugar, one pound of sifted flour, a gill of brandy, and eight eggs well beaten. Mix all together with cream or milk, and let it be of a good thickness; then tie it in a cloth, boil it five hours, and serve it up with melted butter over.

Notes

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