Old English Plum Pudding
From The ready adviser and family guide (1866).
Source and licence
From The ready adviser and family guide (1866), printed page 179, digitised by the Internet Archive: https://archive.org/details/63620160R.nlm.nih.gov
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a pound pudding
- one pound each
- a pound of suet very finely
- a pound of flour
- three ounces of sugar one ounce
Method
- To make what is termed a pound pudding, take of raisins well stoned, currants thoroughly washed, one pound each ;
- chop a pound of suet very finely, and mix with them ;
- add a quarter of a pound of flour, or bread very finely crumbled, three ounces of sugar one ounce and a half of grated lemon peel, a blade of mace, half a small nutmeg, half a dozen eggs well beaten ;
- work it well together, put it into a cloth, tie it firmly— allowing room to swell — and boil not less than five hours.
- It should not be suffered to stop boiling.