Dessert
Plum pudding (No. 1)
Marion Harland’s original method for Plum pudding (No. 1), retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Rub together a cupful of granulated sugar and a half cupful of butter.
- Into this stir a half pound of chopped and powdered suet, then beat in five eggs, a half pint of milk and a teaspoonful of orange juice.
- Dredge with flour a cupful, each, of seeded raisins and cleaned currants and a half cupful of minced citron.
- Add this fruit to the batter and stir in a quarter of a teaspoonful, each, of powdered cinnamon, cloves and nutmeg.
- Last of all, beat in a quart of flour, turn into a large mold and steam for six hours.
Historical transcription
Source method
- 1
Rub together a cupful of granulated sugar and a half cupful of butter. Into this stir a half pound of chopped and powdered suet, then beat in five eggs, a half pint of milk and a teaspoonful of orange juice. Dredge with flour a cupful, each, of seeded raisins and cleaned currants and a half cupful of minced citron. Add this fruit to the batter and stir in a quarter of a teaspoonful, each, of powdered cinnamon, cloves and nutmeg. Last of all, beat in a quart of flour, turn into a large mold and steam for six hours.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.