PLUM-PUDDING OF FRESH FRUIT

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Line a pudding-basin with suet crust rolled out to the thickness of about 1/2 inch.
  2. Fill the basin with the fruit, put in the sugar, and cover with crust.
  3. Fold the edges over, and pinch them together, to prevent the juice escaping.
  4. Tie over a floured cloth, put the pudding into boiling water, and boil from 2 to 2-1/2 hours.
  5. Turn it out of the basin, and serve quickly.
Original Text
PLUM-PUDDING OF FRESH FRUIT. 1330. INGREDIENTS.—3/4 lb. of suet crust No. 1-1/2 pint of Orleans or any other kind of plum, 1/4 lb. of moist sugar. Mode.—Line a pudding-basin with suet crust rolled out to the thickness of about 1/2 inch; fill the basin with the fruit, put in the sugar, and cover with crust. Fold the edges over, and pinch them together, to prevent the juice escaping. Tie over a floured cloth, put the pudding into boiling water, and boil from 2 to 2-1/2 hours. Turn it out of the basin, and serve quickly. Time.—2 to 2-1/2 hours. Average cost, 10d. Sufficient for 6 or 7 persons. Seasonable, with various kinds of plums, from the beginning of August to the beginning of October. [Illustration: PLUM.] PLUMS.—Almost all the varieties of the cultivated plum are agreeable and refreshing: it is not a nourishing fruit, and if indulged in to excess, when unripe, is almost certain to cause diarrhoea and cholera. Weak and delicate persons had better abstain from plums altogether. The modes of preparing plums are as numerous as the varieties of the fruit. The objections raised against raw plums do not apply to the cooked fruit, which even the invalid may eat in moderation.
Notes
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