English Plum Pudding. — One pound stoned raisins ; one pound of
suet, chopped fine; ^ pound of stale bread crumbs; one-fourth pound
of brown sugar; grated rind of one lemon; ^ pound of flour; one
pound cleaned currants; ^ nutmeg, grated; five eggs; one cup milk;
one-half pound chopped candied peel✪ English Plum Pudding. Mix alt the dry ingredients; then
beat the eggs, add the milk to them, pour over the other materials, and
mix well; it wilF require very hard stirring, as it is stiff. Put. in
greased molds holding one quart each, cover with well-floured cloth, and
boil for six hours. Store away, and when used boil for six hours more.
Plum Pudding,— Fill a deep baking pan to the depth of two inches
with seeded plums, well sugared. Dot with bits of butter and put over
the top a thick, good light biscuit crust with holes for the steam to
escape. Bake 40 minutes and serve with the juice frorn^ canned plums
or cream. This is good pudding when canning is going on to nse up
the surplus juice. Seeded grapes, peaches, apples or cherries may be
nsed instead of plums.
Plum Roll. — Sift together one pint of flour, one teaspoonful of bak-
ing powder and one-half teaspoonful of salt; rub into the prepared flour
one tablespoonful of butter and make into soft dough with milk or
mter; roll out quite thin, sprinkle with one cup of seeded chopped rai-
THE RURAL COOK BOOK. 65
e-fourth of a. cup of chopped citron and half a teaspoonful of
roll ttp and steam for 40 minutes ; serve hot, with hard sauce.
Poor Man's Pudding. — One cupful sour milk, one cupful of mo-
lasses, one cupful of cold water, two cupfuls Indian meal, half a cup of
butter, one egg, one teaspoonful of soda, one teaspoonful of cinnamon,
one saltspoonful of salt✪ Poor Man's Pudding. Beat all together thoroughly. Pour into a
greased pudding pan and bake two hours in a moderately hot oven.
Poverty Pudding. — Chop one cup of suet very fine; stone one cup
of raisins ; add one cup of molasses to the suet ; then add milk, one
cupful ; add one-half teaspoonful of salt, three cupfuls of sifted flour
and one teaspoonful of cinnamon; beat hard for three minutes; add
raisins well floured and three level teaspoonfuls of baking powder✪ Poverty Pudding ; turn
into a greased mold and boil three hours; serve with hard sauce.
Prune Sago. — After washing one-half pound of prunes put them to
soak till well puffed out, then put them into a stewpan with enough cold
water to cover them. Cook till soft ; pass the fruit through a fine sieve,
after stoning it. Mix with it some pearl sago that has been well boiled.
There should be equal quantities of fruit pulp and sago. Heat up, but
do not boii ; if too stiff thin with a little milk or water, season with
lemon juice ; it will be sweet enough for ordinary palates. Pour into a
jelly mold and when cold turn on a glass dish. Serve with whipped
cream or boiled custard.
Pumpkin Custard.^ — One quart of hot milk, a large cup of strained
squash or pumpkin, a teaspoonful of butter and one of salt, a cupful of
sugar in which half a teaspoonful of cinnamon and a pinch of ginger
have been mixed, and three eggs beaten light✪ Pumpkin Custard. Mix pumpkin and milk,
add other ingredients, the eggs last, pour into custard cups which must
be set in a pan of hot water. Bake until firm, about half an hour, testing
with a knife Wade. If it comes out clean they are done. Serve ice-cold.
Page 48 · 4 recipe records on this page
Presented as published in 1907. 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
English Plum Pudding. — One pound stoned raisins ; one pound of suet, chopped fine; ^ pound of stale bread crumbs; one-fourth pound of brown sugar; grated rind of one lemon; ^ pound of flour; one pound cleaned currants; ^ nutmeg, grated; five eggs; one cup milk; one-half pound chopped candied peel. Mix alt the dry ingredients; then beat the eggs, add the milk to them, pour over the other materials, and mix well; it wilF require very hard stirring, as it is stiff. Put. in greased molds holding one quart each, cover with well-floured cloth, and boil for six hours. Store away, and when used boil for six hours more.
Plum Pudding,— Fill a deep baking pan to the depth of two inches with seeded plums, well sugared. Dot with bits of butter and put over the top a thick, good light biscuit crust with holes for the steam to escape. Bake 40 minutes and serve with the juice from canned plums or cream. This is good pudding when canning is going on to nse up the surplus juice. Seeded grapes, peaches, apples or cherries may be nsed instead of plums.
Plum Roll. — Sift together one pint of flour, one teaspoonful of baking powder and one-half teaspoonful of salt; rub into the prepared flour one tablespoonful of butter and make into soft dough with milk or water; roll out quite thin, sprinkle with one cup of seeded chopped raisins, one-fourth of a cup of chopped citron and half a teaspoonful of salt and roll up and steam for 40 minutes ; serve hot, with hard sauce.
Poor Man's Pudding. — One cupful sour milk, one cupful of molasses, one cupful of cold water, two cupfuls Indian meal, half a cup of butter, one egg, one teaspoonful of soda, one teaspoonful of cinnamon, one saltspoonful of salt. Beat all together thoroughly. Pour into a greased pudding pan and bake two hours in a moderately hot oven.
Poverty Pudding. — Chop one cup of suet very fine; stone one cup of raisins ; add one cup of molasses to the suet ; then add milk, one cupful ; add one-half teaspoonful of salt, three cupfuls of sifted flour and one teaspoonful of cinnamon; beat hard for three minutes; add raisins well floured and three level teaspoonfuls of baking powder ; turn into a greased mold and boil three hours; serve with hard sauce.
Prune Sago. — After washing one-half pound of prunes put them to soak till well puffed out, then put them into a stewpan with enough cold water to cover them. Cook till soft ; pass the fruit through a fine sieve, after stoning it. Mix with it some pearl sago that has been well boiled. There should be equal quantities of fruit pulp and sago. Heat up, but do not boii ; if too stiff thin with a little milk or water, season with lemon juice ; it will be sweet enough for ordinary palates. Pour into a jelly mold and when cold turn on a glass dish. Serve with whipped cream or boiled custard.
Pumpkin Custard.^ — One quart of hot milk, a large cup of strained squash or pumpkin, a teaspoonful of butter and one of salt, a cupful of sugar in which half a teaspoonful of cinnamon and a pinch of ginger have been mixed, and three eggs beaten light. Mix pumpkin and milk, add other ingredients, the eggs last, pour into custard cups which must be set in a pan of hot water. Bake until firm, about half an hour, testing with a knife Wade. If it comes out clean they are done. Serve ice-cold.
Records on this page
English Plum PuddingPoor Man's PuddingPoverty PuddingPumpkin Custard