English Plum Pudding II
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.
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Ingredients
- ¾ lb. raisins
- ¾ lb. suet
- 2 teaspoons salt Mix ingredients
- one-third cup butter
- one cup brown sugar
- two tablespoons brandy
- one-half cup sugar
- one-half tablespoon corn-starch
- one cup boiling water
- one tablespoon lemon juice
- 6 eggs
Method
- 6 ozs.
- flour 6 ozs.
- stale bread crumbs ¾ lb.
- raisins, seeded and cut in pieces ¾ lb.
- currants ¾ lb.
- suet, finely chopped 10 ozs.
- sugar 1 cup molasses 3 ozs.
- candied orange peel, finely cut 1 teaspoon grated nutmeg 1 teaspoon mace 6 eggs, well beaten 2 teaspoons salt Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth.
- Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water.
- Cook five hours, allowing pudding to be immersed in water during the entire cooking.
- Serve with Hard and Liquid Sauce.
- Hard Sauce.
- Cream one-third cup butter;
- add gradually one cup brown sugar and two tablespoons brandy, drop by drop.
- Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.
- Liquid Sauce.
- Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt.
- Add gradually, while stirring constantly, one cup boiling water, and boil five minutes.
- Remove from fire, add one tablespoon lemon juice and two tablespoons brandy;
- then color with fruit red.