Plum Pudding
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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 (Cooking, French); 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
- one lb. of chopped suet
- one lb. of bread-crumb
- half lb. of flour
- half lb. of peeled
- half lb. each of Malaga raisins
- two oz. each of candied orange
- two oz. of ginger
- four oz. of chopped almonds
- eight oz. of powdered sugar
- one-third oz. of mixed spices
- a pint of rum
- a pint of stout
- three eggs
Method
- Put into a basin one lb.
- of chopped suet;
- one lb.
- of bread-crumb;
- half lb.
- of flour;
- half lb.
- of peeled and chopped apples;
- half lb.
- each of Malaga raisins, currants and sultanas;
- two oz.
- each of candied orange, lemon and cedrat rinds, cut into small dice;
- two oz.
- of ginger;
- four oz.
- of chopped almonds;
- eight oz.
- of powdered sugar;
- the juice and the chopped rind of half an orange and half a lemon;
- one-third oz.
- of mixed spices, containing a large quantity of cinnamon;
- three eggs;
- quarter of a pint of rum or brandy, and one-third of a pint of stout.
- The fruit should, if possible, have previously macerated in liqueur for a long time.
- Thoroughly mix the whole.
- Pour the preparation into white earthenware pudding-basins, with projecting rims;
- press it into them, and then wrap them in a buttered and flour-dusted cloth which tie into a knot on top.
- Cook in boiling water or in steam for four hours.
- When about to serve, sprinkle the puddings with heated brandy or rum, and set them alight, or accompany them, either with a sabayon with rum, with Brandy Butter (as directed under “Gil-Blas pancakes” but without sugar), or with an English custard thickened with arrowroot.