| RECIPE
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Plum Pudding.
One pound of fine flour dried ;
one pound of currants very
carefully washed, picked, and dried before the
fire; one pound
of raisins atoned and chopped ; one pound of
beef suet or
marrow shredded very fine ; eight eggs, the yolks
and whites
beaten long and separately and well mixed with
the flour be-
fore any other ingredients are added ; two ounces
of candied
citron shredded fine ; two ounces of almonds
blanched and
cut in pieces ; a nutmeg and a little ginger,
and a glass of
brandy. If not sufficiently moist, use either
a little new
milk or water-the less the better of either.
The milk will
make the pudding more solid, the water makes
it lighter.
Let it boil four hours, and serve with sugar
sifted over, and
wine sauce.
Plum Pudding : Another Way.
Having carefully stoned a pound of the
best jar raisins,
well washed and picked the same quantity of fine
and
newest currants, chopped or minced small a pound
of the
freshest beef suet, and blanched and pounded
two ounces
of almonds, mix these ingredients in a pound
each of sifted
flour and bread-crumbs, adding two ounces of
candied citron,
orange and lemon-peel, half a grated nutmeg,
a blade or
two of beaten mace, a quarter of a pound of powdered
loaf
sugar, and a very little salt; then moisten the
whole with
ten beaten eggs, about half a pint of cream,
a glass or two
of mountain wine, to make it of a good consistency-though
it must not be thin, as the fruit would then
settle at the
bottom. Being thus made, it may either be put
into a dish
or mould and well beaten, or, as is more generally
the case,
carefully tied up in a cloth, boiled at least
four hours, and
served up with melted butter in mountain wine,
and sifted
sugar.
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