English Plum Pudding
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
- Two pounds and a half raisins
- two pounds finest moist sugar
- two pounds bread crumbs
- two pounds finely chopped suet
- six ounces mixed candied peel
- one ounce of ground nutmeg
- one ounce of cinnamon
- half ounce pounded bitter almonds
- a pound of flour
Method
- MRS.
- BLAIR.
- Two pounds and a half raisins, three quarters of currants, two pounds finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds finely chopped suet, six ounces mixed candied peel, juice and rind of two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half ounce pounded bitter almonds, gill of brandy or if objected to, any flavoring at hand.
- Stone and cut up the raisins do not chop them;
- wash and dry the currants;
- cut the candied peel into thin slices;
- mix all the dry ingredients well together and moisten with the eggs, which should be well beaten;
- then stir in the flavoring, and when all is thoroughly mixed, add about half a pound of flour and put the pudding into a stout new cloth;
- or boil in two moulds for twelve hours and serve with rich sauce.