SMALL AND VERY LIGHT PLUM PUDDING

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

three ounces of the crumb of a stale loaf finely grated and soaked in a quarter of a pint of boiling milk
six ounces of suet minced very small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one ounce of dry bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
ten ounces of stoned raisins ↝ Raisins [Dried fruits]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the grated rind of a china-orange
three eggs, leaving out one white ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (3)

Mix three ounces of the crumb of a stale loaf finely grated and soaked in a quarter of a pint of boiling milk, with six ounces of suet minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white.
Boil the pudding for two hours.
Serve it with very sweet sauce; put no sugar in it.

Original Text

SMALL AND VERY LIGHT PLUM PUDDING.

With three ounces of the crumb of a stale loaf finely grated and soaked in a quarter of a pint of boiling milk, mix six ounces of suet 417minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white. Boil the pudding for two hours and serve it with very sweet sauce; put no sugar in it.

Notes

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