English Plum Pudding
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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.
Credit
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- 6 ounces of fine bread crumbs
- 2 ounces each of lemon
- ¹⁄₄ lb of chopped apples
- ¹⁄₂ teaspoon of minced lemon rind
- ¹⁄₂ lb of chopped
- ³⁄₄ lb of currents
- 1 lb of flour
- 1 lb of finely shredded suet
- 6 eggs
Method
- 6 ounces of fine bread crumbs, 2 ounces each of lemon, orange and citron peel cut into fine shreds, ¹⁄₂ ounce of mixed spices (cloves, cinnamon, nutmeg) ¹⁄₄ lb of chopped apples, ¹⁄₂ teaspoon of minced lemon rind, ¹⁄₂ lb of chopped and seeded raisins, ³⁄₄ lb of currents, 1 lb of flour, 1 lb of finely shredded suet.
- Mix the ingredients thoroughly then add 6 eggs and a little milk if needed.
- This should make a stiff batter.
- Boil in a pudding basin or mould 5 or 6 hours.
Plating
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