Dessert
Plum pudding (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Half a pound, each, of sugar and suet;
- a quarter of a pound of butter;
- five cupfuls of flour;
- one pound, each, of cleaned currants and of raisins;
- two tablespoonfuls of shredded citron;
- one cupful of milk;
- half a teaspoonful, each, of ground mace, cloves and nutmeg;
- six eggs;
- half a cupful of brandy.
- Rub butter and sugar together and mix with them the milk and the beaten yolks of the eggs.
- Add the flour and the whipped whites;
- dredge the raisins (which should have been seeded and chopped), the currants and citron with flour, and put these in with the spices and the brandy.
- Mix well, pack into a greased mold, plunge at once into a pot of boiling water and boil five hours.
- Be careful that the water does not boil over the top of the mold and get into the pudding.
Historical transcription
Source method
- 1
Half a pound, each, of sugar and suet; a quarter of a pound of butter; five cupfuls of flour; one pound, each, of cleaned currants and of raisins; two tablespoonfuls of shredded citron; one cupful of milk; half a teaspoonful, each, of ground mace, cloves and nutmeg; six eggs; half a cupful of brandy.
- 2
Rub butter and sugar together and mix with them the milk and the beaten yolks of the eggs. Add the flour and the whipped whites; dredge the raisins (which should have been seeded and chopped), the currants and citron with flour, and put these in with the spices and the brandy. Mix well, pack into a greased mold, plunge at once into a pot of boiling water and boil five hours. Be careful that the water does not boil over the top of the mold and get into the pudding.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.