PLUM PUDDING. [45]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half-a-pound bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
three-quarter pound of chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one pound currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
one pound raisins ↝ Raisins [Dried fruits]
two ounces of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
half-pound of sugar ↝ Sugar, NFS [Sugars and honey]
one nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a penny-worth of spice ↝ Spices, paprika [Spices and Herbs]
a few drops of vanilla ↝ Vanilla extract [Spices and Herbs]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two cups of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Wash and clean the fruit on a clean towel, and dry in the oven.
Chop the lemon-peel and mix with the fruit; and all the spice with the flour.
Lastly, stir in the milk, and switch the yolks and whites of egg stiff.
Steam in a greased mould or cloth that has been rung out of hot water, greased and buttered.
Lay a plate at the bottom to prevent the pudding sticking to the pot.
When water is to be added it must be boiling water.
Boil for three hours.

Original Text

PLUM PUDDING.

Take one pound of flour, half-a-pound bread-crumbs, three-quarter pound of chopped suet, one pound currants, one pound raisins, two ounces of lemon-peel, half-pound of sugar, one nutmeg, a penny-worth of spice, a few drops of vanilla, and this will take the place of brandy; three eggs and two cups of milk. Steam for two hours and a-half. Wash and clean the fruit on a clean towel, and dry in the oven. Chop the lemon-peel and mix with the fruit; and all the spice with the flour. Lastly, stir in the milk, and switch the yolks and whites of egg stiff. Steam in a greased mould or cloth that has been rung out of hot water, greased and buttered. Lay a plate at the bottom to prevent the pudding sticking to the pot. When water is to be added it must be boiling water. Boil for three hours.

[45]

Notes

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