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Christmas Plum Pudding

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 20 ingredients

  1. Lemon juice
  2. Chop
  3. Pudding
  4. Plum pudding
  5. Nutmeg
  6. Cut
  7. two well beaten eggs
  8. a pound of pulverized white sugar
  9. a pound of butter
  10. a teaspoonful of ground mace
  11. a pound of currants
  12. a tablespoonful of sugar
  13. Water
  14. a wineglass of wine
  15. a tablespoonful of ground cinnamon
  16. one wineglass of brandy
  17. a tablespoon ful of sugar
  18. Beef
  19. a pint of milk
  20. one pound of raisins

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

  2. Raisin High in potassium · High in copper · Source of iron

    High in potassium · 825 mg per 100 g, 41% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    High in copper · 0.3 mg per 100 g, 30% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of iron · 2.6 mg per 100 g, 19% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Raisins, seeded”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Chop half a pound of beef suet ver}^ fine, stone and cliop one pound of raisins ;
  2. take a pound of currants, picked;
  3. washed, and dried ;
  4. soak half a sixpenny wheat loaf in a pint of milk ;
  5. when it is all imbibed, add to it the chopped suet, raisias, and currants, a tablespoon ful of sugar and two well beaten eggs ;
  6. put to it one wineglass of brandy or lemon juice, half a nutmeg grated or half a teaspoonful of ground mace, a tablespoonful of ground cinnamon and a small teaspoonful of alspice ;
  7. mix it well together, and boil it in a bag or tin form for three hours.
  8. When done turn it out and serve.
  9. For sauce, beat quarter of a pound of butter to a crean), then stir into it half a pound of pulverized white sugar, continue to beat it until it is light ;
  10. a wineglass of wine or brandy may be added.
  11. Plum pudding may be made and kept for a month or more ;
  12. having made one as directed, oi double its size, and boil twice as long, keep it in the cloth in which it was boiled ;
  13. when wanted cut off a piece or slice, put some butter and sugar, and if liked, a little wine over, put it on a plate and set it in a hot stove oven for half an hour, and serve ;
  14. or cut a slice, put a bit of butter in a frying pan, let it become hot, lay the pudding in, put over it a tablespoonful of sugar, dissolved in a little wine or water, cover the pan, and when the pudding is hot through, turn it on a dish and serve ;
  15. a tablespoonful of wine or hot water may be put in the pan after the pudding ;
  16. let it become hot, then put it over the pudding.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Spatula
Source not stated by archive.org
Credit

From Mrs. Crowen's American lady's cookery book (1866), printed page 204, digitised by the Internet Archive: https://archive.org/details/mrscrowensameric00crow

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.