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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 67
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A Recipe for my Plumb Pudding that I make at Christmas Take one pound of Suet, one pound of currants, half a pound of raisons, four spoonfulls of sugar, one glass of brandy, a farthing's worth of [lined out] one pound and half of flour and six eggs with the whites. divide it into two puddings and boil them four hours if you can, but if time runs short 3 hours will do them. NB you will just add as much milk to the eggs as you think will made the materials of good stiffness.
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A Recipe for my Plumb Pudding that I make at Christmas Take one pound of Suet, one pound of currants, half a pound of raisons, four spoonfulls of sugar, one glass of brandy, a farthing's worth of [lined out] one pound and half of flour and six eggs with the whites. divide it into two puddings and boil them four hours if you can, but if time runs short 3 hours will do them. NB you will just add as much milk to the eggs as you think will made the materials of good stiffness.
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