Reference > Farmer's Cookbook > HOT PUDDINGS > English Plum Pudding I
  Fig Pudding II English Plum Pudding II  

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.

  Fig Pudding II English Plum Pudding II  

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