Plum Pudding
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.
France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "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 cupfuls each of stoned raisins
- 3 cupfuls of grated English muffins
- 1 cupful each
- a pinch of salt
- 8 eggs
- 1 lemon
Method
- Two cupfuls each of stoned raisins and currants, washed and picked, beef-suet chopped fine, and coffee sugar, 3 cupfuls of grated English muffins or bread, 8 eggs 1 cupful each, chopped citron and almonds, blanched by pouring boiling water over them till the skins slip off easily, and 1 lemon peel, and a pinch of salt.
- Mix all these ingredients in a large bowl, put in a well-buttered mould, set in a saucepan with boiling water to reach two-thirds up its sides, steam it thus 5 hours;
- turn it out carefully on its dish, and serve with brandy poured over it, and brandy sauce in a bowl.
- When about to serve on the table, the brandy should be set on fire.