Plum Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a pint of milk ↝ Milk, NFS [Milk, reduced fat]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pound of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
two teaspoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
three of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
flour to make it like a light paste ↝ Flour, 00 [Cereal Grains and Pasta]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (8)

Take half the milk, and mix it like a thick batter.
Put in the eggs, and the salt and ginger.
Add the rest of the milk by degrees, with the suet and currants, and flour to make it like a light paste.
When the water boils, make them in rolls as big as a large turkey’s egg, with a little flour.
Flatten them, and throw them into boiling water.
Move them softly, that they don’t stick together.
Keep the water boiling all the time.
Half an hour will boil them.

Original Text

TAKE a pint of milk, four eggs; a pound of suet, and a pound
of currants, two teaspoonfuls of salt, three of ginger; first take
half the milk, and mix it like a thick batter, then put the eggs,
and the salt and ginger, then the rest of the milk by degrees,
with the suet and currants, and flour to make it like a light paste,
when the water boils, make them in rolls as big as a large turkey’s
egg, with a little flour; then flat them, and throw them into
boiling water. Move them softly, that they don’t stick together.
Keep the water boiling all the time, and half an hour will boil
them.

Notes

—