Plum Pudding. No. 2.

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 (7)

One pound of jar raisins stoned and cut in pieces ↝ Raisins [Dried fruits]
one pound of suet shred small, with a very little salt to it ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
six eggs, beat with a little brandy and sack ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
nearly a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a very little flour, not more than a spoonful, among the raisins, to separate them from each other ↝ Flour, 00 [Cereal Grains and Pasta]
as much grated bread as will make these ingredients of the proper consistence when they are all mixed together ↝ Bread, vegetable [Yeast breads]

Instructions (7)

Stone and cut the jar raisins in pieces.
Shred the suet small and add a very little salt to it.
Beat the eggs with a little brandy and sack.
Add nearly a pint of milk.
Grate a nutmeg.
Add a very little flour, not more than a spoonful, among the raisins, to separate them from each other.
Add as much grated bread as will make these ingredients of the proper consistence when they are all mixed together.

Original Text

Plum Pudding. No. 2.

One pound of jar raisins stoned and cut in pieces, one pound of suet shred small, with a very little salt to it; six eggs, beat with a little brandy and sack, nearly a pint of milk, a nutmeg grated, a very little flour, not more than a spoonful, among the raisins, to separate them from each other, and as much grated bread as will make these ingredients of the proper consistence when they are all mixed together.

Notes

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