English Plum Pudding
A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).
A historical recipe
The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.
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 Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). 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
- Two pounds of raisins
- one pound of currants
- one pound of citron
- a pound of almonds
- one pound of butter
- one pound of flour
- one pound of brown sugar
- one teaspoonful each of ground cinnamon
- a pint of brandy
- one dozen eggs
Method
- Two pounds of raisins, one pound of currants, one pound of citron, half a pound of almonds, one pound of butter, one pound of flour, one pound of brown sugar, one teaspoonful each of ground cinnamon, cloves, allspice, ginger and nutmeg, half a pint of brandy and wine mixed and one dozen eggs.
- Boil six hours.
- Keep water boiling by the side of pudding boiler all the time and continually refill as the water evaporates.
- In preparing the pudding have all the fruit stoned and cut, but not too fine, the almonds blanched and chopped.
- Incorporate all the ingredients well together before adding the eggs and spirits and beat the mixture well together for at least an hour--the longer the better.