Plum Pudding without Eggs.— Shred
finely four ounces of beef suet; add a pinch of
salt, a table- spoonful of flour, half a pound
of finely-grated bread-crumbs, six ounces of
currants, picked and dried, two table-spoon-
fuls of sugar, half a nutmeg grated✪ Plum Pudding without Eggs, and a
little candied peel. Mix the dry ingredients
thoroughly, then stir into the mixture as much
milk as will make a stifiE batter. A table-spoon-
ful of brandy may '.be added or not. Tie the
pudding in a cloth, plunge it into boiling
water, and let it boil quickly until done enough.
This pudding may, if liked, be baked instead of
being boiled. Time to boil, four hours. Probable
cost, 7d. Sufiicient for four or five persons.
Plum Pudding without Suet (another
way) .—Break three eggs into a bowl, and whisk
them thoroughly. Mix smoothly with them
three ounces of flour, and add three table-
spoonfuls of sugar, half a small nutmeg grated,
and, very gradually, half a pint of milk flavoured
with lemon-rind. Beat the mixtare for some
minutes. Put in three ounces of grated bread-
crumbs, three ounces of raisins stoned and
chopped, three ounces of currants picked and
dried, and three ounces of butter broken into
small pieces. When the pudding is well mixed,
pour it into a buttered mould, tie a cloth over it,
plunge it into boiling water, and keep it boiling
quickly until done enough. Send brandy sauce
to table with it. Time to boil, two and a half
hours. Probable cost, Is. Sufficient for five or
six persons.
Plum Sauce for Puddings and
Sweet Dishes. — Wash and stone the plums.
Break the stones, and simmer the kernels in as
much water as will barely cover them until the
PLU
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liquid is strongly flavom-ed with them, then
strain it, and put it aside until wanted. Place
the fruit in a saucepan with as much water
only as will keep it from burning. Add a
glass of claret, a pinch of powdered cinnamon,
and a slice of toasted bread,✪ Plum Sauce for Puddings and Sweet Dishes and simmer all
gently together until the plums are quite soft.
Press the whole through a coarse sieve, add the
liquid from the kernels and as much sugar as
•wUl sweeten the sauce. If it is too thick, stu-
in a little more water before serving. Time,
according to the quality of the plums. Suf-
ficient, half a pint of sauce for five or six
persons.
Plum Sauce, Simple, for Sweet
Puddings. — Wash and stone a pound of ripe
red plums. Put them into a saucepan vnth a
quarter of a pound of sugar and a quarter of a
pint of water. Let them boil to a pulp, and
stir them occasionally to prevent their burning.
Press them through a coarse sieve, and serve
them in a tureen or poured over the pudding.
Time to boil the plums, about half an hour.
Probable cost, 6d. Suflicient for five or six
persons.
Page 1253 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Plum Pudding without Eggs.— Shred finely four ounces of beef suet; add a pinch of salt, a table- spoonful of flour, half a pound of finely-grated bread-crumbs, six ounces of currants, picked and dried, two table-spoonfuls of sugar, half a nutmeg grated, and a little candied peel. Mix the dry ingredients thoroughly, then stir into the mixture as much milk as will make a stiff batter. A table-spoonful of brandy may '.be added or not. Tie the pudding in a cloth, plunge it into boiling water, and let it boil quickly until done enough. This pudding may, if liked, be baked instead of being boiled. Time to boil, four hours. Probable cost, 7d. Sufiicient for four or five persons.
Plum Pudding without Suet (another way) .—Break three eggs into a bowl, and whisk them thoroughly. Mix smoothly with them three ounces of flour, and add three tablespoonfuls of sugar, half a small nutmeg grated, and, very gradually, half a pint of milk flavoured with lemon-rind. Beat the mixture for some minutes. Put in three ounces of grated breadcrumbs, three ounces of raisins stoned and chopped, three ounces of currants picked and dried, and three ounces of butter broken into small pieces. When the pudding is well mixed, pour it into a buttered mould, tie a cloth over it, plunge it into boiling water, and keep it boiling quickly until done enough. Send brandy sauce to table with it. Time to boil, two and a half hours. Probable cost, Is. Sufficient for five or six persons.
Plum Sauce for Puddings and Sweet Dishes. — Wash and stone the plums. Break the stones, and simmer the kernels in as much water as will barely cover them until the
PLU
(591 )
PLU
liquid is strongly flavom-ed with them, then strain it, and put it aside until wanted. Place the fruit in a saucepan with as much water only as will keep it from burning. Add a glass of claret, a pinch of powdered cinnamon, and a slice of toasted bread, and simmer all gently together until the plums are quite soft. Press the whole through a coarse sieve, add the liquid from the kernels and as much sugar as •wUl sweeten the sauce. If it is too thick, stuin a little more water before serving. Time, according to the quality of the plums. Sufficient, half a pint of sauce for five or six persons.
Plum Sauce, Simple, for Sweet Puddings. — Wash and stone a pound of ripe red plums. Put them into a saucepan vnth a quarter of a pound of sugar and a quarter of a pint of water. Let them boil to a pulp, and stir them occasionally to prevent their burning. Press them through a coarse sieve, and serve them in a tureen or poured over the pudding. Time to boil the plums, about half an hour. Probable cost, 6d. Suflicient for five or six persons.
Records on this page
Plum Pudding without EggsPlum Sauce for Puddings and Sweet Dishes