Plumb Porridge to keep

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Base
Thickener
Fruit
Spices
Finishing
Instructions (11)
  1. Take a leg and a loin of beef, put them into eight gallons of water, and boil them till the meat is quite tender.
  2. When the broth is strong, strain it off, shake out the meat, and put the broth again into the pot.
  3. Slice six penny loaves thin, cutting off the tops and bottoms, put some of the liquor to them, cover them over, and let them soak for a quarter of an hour.
  4. Then boil and strain it, and put it into your pot.
  5. When the whole has boiled a short time, put in five pounds of stewed raisins of the sun, and two pounds of prunes.
  6. After it has boiled a quarter of an hour, put in five pounds of currants clean washed and picked.
  7. Let these boil till they swell, and then put in three quarters of an ounce of mace, half an ounce of cloves, and two nutmegs, all beat fine.
  8. Before you put them into the pot, mix them with a little cold liquor, and put them in but a short time before the whole is done.
  9. When you take off the pot, put in three pounds of sugar, a little salt, a quart of sack, a quart of claret, and the juice of two or three lemons.
  10. If you think proper, instead of bread you may thicken it with sago.
  11. Pour your porridge into earthen pans and keep it for use.
Original Text
Plumb Porridge to keep. TAKE a leg and a loin of beef, put them into eight gallons of water, and boil them till the meat is quite tender. When the broth is ſtrong, ſtrain it off, ſhake out the meat, and put the broth again into the pot. Slice ſix penny loaves thin, cutting off the tops and bottoms, put ſome of the liquor to them, cover them over, and let them ſoak for a quarter of an hour; then boil and ſtrain it, and put it into your pot. When the whole has boiled a ſhort time, put in five pounds of ſtewed raiſins of the ſun, and two pounds of prunes. After it has boiled a quarter of an hour, put in five pounds of currants clean waſhed and picked. Let theſe boil till they ſwell, and then put in three quarters of an ounce of mace, half an ounce of cloves, and two nutmegs, all beat fine. Before you put them into the pot, mix them with a little cold liquor, and put them in but a ſhort time before the whole is done. When you take off the pot, put in three pounds of ſugar, a little ſalt, a quart of ſack, a quart of claret, and the juice of two or three lemons. If you think proper, inſtead of bread you may thicken it with ſago. Pour your porridge into earthen pans and keep it for uſe.
Notes
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