Reference > Farmer's Cookbook > HOT PUDDINGS > English Plum Pudding I
  Fig Pudding II English Plum Pudding II  
CONTENTS · BIBLIOGRAPHIC RECORD

English Plum Pudding I

1/2 lb. stale bread crumbs
2 oz. finely cut citron
1 cup scalded milk
1/2 lb. suet
1/4 lb. sugar
1/4 cup wine and brandy mixed
4 eggs
1/2 grated nutmeg
1/2 lb. raisins, seeded, cut in pieces, and floured
3/4 teaspoon cinnamon

1/3 teaspoon clove
1/4 lb. currants
1/3 teaspoon mace
1/4 lb. finely chopped figs
11/2 teaspoons salt

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fig Pudding II English Plum Pudding II  
 
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