Old English Plum Pudding from The Virginia House-Wife Cookbook


Old English Plum Pudding~

Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite light, put in a pound of suet finely shredded, a pint of milk, a nutmeg grated, and a gill of brandy; mix with a pound of dried currants, and a pound of raisins stoned and floured–tie in a thick cloth and boil it steadily for eight hours.

A variation of that theme is just called Plum Pudding:

Take a pound of best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of good yeast, and as much milk as will make it the consistency of bread (dough); let it rise well, knead into it a half pound of butter, put in a grated nutmeg, with one and a half pounds of raisins stoned and cut up; mix well together, wet the cloth, flour it, and tie it loosely, that the pudding may have room to rise.

*Raisins for pudding or cakes should be rubbed in a little flour to prevent their settling to the bottom–see that it does not stick to them in lumps. *Cloths for boiling puddings should be made of German sheeting; an article less thick will admit water and injure the pudding.

She doesn’t say anything more than this. I’m assuming this pudding is also to be boiled for the above mentioned eight hours. I never made either but thought they looked fascinating.

In doing more investigation on English plum pudding, I came across a wonderful account and old recipe with more details. He says to cover the pot in which you’re boiling the pudding and check to be sure it doesn’t boil dry: http://www.homemade-dessert-recipes.com/plum-pudding-recipe.html

One response to “Old English Plum Pudding from The Virginia House-Wife Cookbook

  1. Pingback: Tweets that mention Old English Plum Pudding from The Virginia House-Wife Cookbook | One Writer's Way -- Topsy.com

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