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English Plum Pudding

A historical recipe from Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).

A historical recipe

Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Project Gutenberg eBook #69171.

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 Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Digitised by Project Gutenberg, eBook #69171 (https://www.gutenberg.org/ebooks/69171). 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

Method

  1. Two pounds suet, chopped;
  2. three pounds raisins, seeded;
  3. two pounds currants, one-half pound citron, two pounds sugar, five eggs, one pint milk, one-half pint brandy, two or three nutmegs, a little salt, flour to make very stiff.
  4. Put in one or two bags, and boil in a large quantity of water seven or eight hours.
  5. Serve with sauce.
  6. MRS.
  7. A.
  8. S.
  9. LANE.