Plum Pudding. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

half a pound of crumb of stale bread; cut it in pieces
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
half a pound of beef suet shred fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
half a pound of raisins ↝ Raisins [Dried fruits]
half a pound of currants beat up with a little salt ↝ Currants, european black, raw [Fruits and Fruit Juices]
a handful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
Butter the dish ↝ Butter, stick, unsalted [Dairy and Egg Products]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Let the milk stand half an hour to soak the bread.
Mix the suet, raisins, currants, salt, and flour well together.
Butter the dish and put the pudding in it to bake.
If boiling, flour the bag, or butter the mould if you boil it in one.

Original Text

Plum Pudding. No. 3.

Take half a pound of crumb of stale bread; cut it in pieces; boil half a pint of milk and pour over it; let it stand half an hour to soak. Take half a pound of beef suet shred fine, half a pound of raisins, half a pound of currants beat up with a little salt; mix them well together with a handful of flour. Butter[320] the dish, and put the pudding in it to bake; but if boiled, flour the bag, or butter the mould, if you boil it in one. To this quantity put three eggs.

Notes

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