English Plum Pudding I
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- ½ lb. raisins
- 2 oz. finely
- ¼ cup wine
- 1½ teaspoons salt Soak bread crumbs
- 4 eggs
Method
- ½ lb.
- stale bread crumbs 1 cup scalded milk ¼ lb.
- sugar 4 eggs ½ lb.
- raisins, seeded, cut in pieces, and floured ¼ lb.
- currants ¼ lb.
- finely chopped figs 2 oz.
- finely cut citron ½ lb.
- suet ¼ cup wine and brandy mixed ½ teaspoon grated nutmeg ¾ teaspoon cinnamon ⅓ teaspoon clove ⅓ teaspoon mace 1½ teaspoons salt Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron;
- chop suet, and cream by using the hand;
- combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff.
- Turn into buttered mould, cover, and steam six hours.