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Rich Plum Pudding

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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 States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); 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.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

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Ingredients

Method

  1. Nine eggs beaten to a froth.
  2. Add flour sufficient to make a thick batter, free from lumps.
  3. Then add one pint of new milk and beat well.
  4. Afterwards add the following ingredients, in small quantities at a time, keeping it well stirred.
  5. Two pounds stoned raisins, two pounds currants, well washed, picked, and dried.
  6. One-quarter pound bitter almonds, blanched and divided;
  7. three-quarters pound brown sugar;
  8. three-quarters pound beef suet, chopped fine;
  9. one nutmeg, grated fine;
  10. one teaspoonful of ground allspice, the same of mace and cinnamon.
  11. This pudding should be mixed several days before cooking, then well beaten, and more milk should be added, if required.
  12. Make this into two puddings, put in cotton bags and boil four hours.
  13. By changing the bags, and hanging in a cool, dry place, they will keep six months and be the better for it.
  14. Steam and serve with sauce made as follows: One cup of sugar, one of butter.
  15. Beat well together.
  16. Break an egg in and mix well.
  17. Add a tablespoonful of wine or brandy, and serve immediately.--Mrs.
  18. F.