Transcribe
Translate
American cookbook, 1850
Page 22b
More information
digital collection
archival collection guide
transcription tips
English Plumb Pudding. Take the crumb out of a 5 cent loaf of bread, soak it over night in 1 qt new milk, 3 lbs Raisins, 1 of Currants, 1 suet chopped fine, 1/2 lb sugar, 8 Eggs. a little Salt nutmeg and Brandy. Thicken it with flour stiff enough for a spoon to stand in. This quantity is sufficient for two good sized puddings Boil them six or seven hours, the longer they boil the better, Tie the bag tight to prevent swelling. Citron is an improvement.
Saving...
prev
next
English Plumb Pudding. Take the crumb out of a 5 cent loaf of bread, soak it over night in 1 qt new milk, 3 lbs Raisins, 1 of Currants, 1 suet chopped fine, 1/2 lb sugar, 8 Eggs. a little Salt nutmeg and Brandy. Thicken it with flour stiff enough for a spoon to stand in. This quantity is sufficient for two good sized puddings Boil them six or seven hours, the longer they boil the better, Tie the bag tight to prevent swelling. Citron is an improvement.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
