English Plum Pudding, or Christmas Pudding
A historical recipe from The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).
A historical recipe
The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Project Gutenberg eBook #15360.
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 Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Digitised by Project Gutenberg, eBook #15360 (https://www.gutenberg.org/ebooks/15360). 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 curated dish list: christmas pudding (confidence 0.75). "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
- One pound of raisins stoned
- one pound of currants washed
- one pound of beef-suet chopped very fine
- one pound of bread-crumbs
- one pound of flour
- a pound of brown sugar
- one pint of sweet milk
- one teaspoonful of salt
- a tablespoonful of cinnamon
- a glass each of wine
- eight eggs
Method
- One pound of raisins stoned and cut in two;
- one pound of currants washed and dried;
- one pound of beef-suet chopped very fine;
- one pound of bread-crumbs;
- one pound of flour;
- half a pound of brown sugar;
- eight eggs;
- one pint of sweet milk;
- one teaspoonful of salt;
- a tablespoonful of cinnamon;
- two grated nutmegs;
- a glass each of wine and brandy.
- Prepare the fruit, and dredge thickly with flour.
- Soak the bread in the milk;
- beat the eggs, and add.
- Stir in the rest of the flour, the suet, and last the fruit.
- Boil six hours either in a cloth or large mold.
- Half the amounts given makes a good-sized pudding;
- but, as it will keep three months, it might be boiled in two molds.
- Serve with a rich sauce.