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English Plum Pudding

A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).

A historical recipe

Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Miss Parloa's New Cook Book, by Maria Parloa.

Source and licence

From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). 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

Method

  1. From Mrs.
  2. S.
  3. W.
  4. McLaughlin, of North Dakota, Lady Manager.
  5. A pound of suet, chopped fine;
  6. a pint of sugar;
  7. one pound of grated stale bread;
  8. one pound of raisins, two of currants;
  9. a glass of unfermented wine or jelly;
  10. two teaspoonfuls of ginger, one of soda;
  11. two nutmegs;
  12. half a pint of milk;
  13. a little salt.
  14. Beat well and steam five hours.
  15. Serve with rich sauce.