An English Plum Pudding
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of flour sifted
- a pound of powdered sugar
- a pound of suet finely shred
- a pint of milk
- a gill of brandy
- a pound of currants
- a pound of raisins stoned
- eight eggs
Method
- Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar;
- when it looks quite light, put in a pound of suet finely shred, a pint of milk, a nutmeg grated, and a gill of brandy;
- mix with it a pound of currants, washed, picked, and dried, and a pound of raisins stoned and floured--tie it in a thick cloth, and boil it steadily eight hours.