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A POUND PLUM-PUDDING
Photo: Eiliv Sonas Aceron

A POUND PLUM-PUDDING

5 ingredients 6 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

241
Calories
14g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 4 portions →
Ingredient Portion assumed kcal
Milk 1 cup (244ml) whole 149
Egg 1 large egg (50g) 78
Nutmeg 1 tsp ground (2.2g) 12
Ginger 1 tsp grated fresh (2g) 2

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 teaspoonful of ground ginger
  • 1/2 pint of milk
  • 8 eggs
  • 1/2 grated nutmeg
  • 8 persons

Directions

1

1329. INGREDIENTS.--1 lb. of suet, 1 lb. of currants, 1 lb. of stoned raisins, 8 eggs, 1/2 grated nutmeg, 2 oz. of sliced candied peel, 1 teaspoonful of ground ginger, 1/2 lb. of bread crumbs, 1/2 lb. of flour, 1/2 pint of milk.

2

_Mode_.--Chop the suet finely; mix with it the dry ingredients; stir these well together, and add the well-beaten eggs and milk to moisten with. Beat up the mixture well, and should the above proportion of milk not be found sufficient to make it of the proper consistency, a little more should be added. Press the pudding into a mould, tie it in a floured cloth, and boil for 5 hours, or rather longer, and serve with brandy-sauce.

3

_Time_.--5 hours, or longer. _Average cost_, 3s.

4

_Sufficient_ for 7 or 8 persons. _Seasonable_ in winter.

5

_Note_.--The above pudding may be baked instead of boiled; it should be put into a buttered mould or tin, and baked for about 2 hours; a smaller one would take about 1-1/4 hour.

6

CITRON.--The fruit of the citron-tree (_Citrus medica_) is acidulous, antiseptic, and antiscorbutic: it excites the appetite, and stops vomiting, and, like lemon-juice, has been greatly extolled in chronic rheumatism, gout, and scurvy. Mixed with cordials, it is used as an antidote to the _machineel poison_. The candied peel is prepared in the same manner as orange or lemon-peel; that is to say, the peel is boiled in water until quite soft, and then suspended in concentrated syrup (in the cold), after which it is either dried in a current of warm air, or in a stove, at a heat not exceeding 120° Fahrenheit. The syrup must be kept fully saturated with sugar by reboiling it once or twice during the process. It may be dusted with powdered lump sugar, if necessary. The citron is supposed to be the Median, Assyrian, or Persian apple of the Greeks. It is described by Risso as having a majestic appearance, its shining leaves and rosy flowers being succeeded by fruit whose beauty and size astonish the observer, whilst their odour gratifies his senses. In China there is an enormous variety, but the citron is cultivated in all orange-growing countries.

By Isabella Beeton · Recipe sourced from gutenberg

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