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English Plum Pudding(Foreign Dishes) - (365 Foreign Dishes)
Season a pike; put in a baking-pan. Pour over two ounces of melted
butter and 1 pint of sour cream; then let bake in a hot oven for
twenty minutes. Sprinkle with bread-crumbs and grated cheese and let
brown on top. Serve hot. Garnish with parsley.
ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.Four cups of flour, four [one?] cups of sweet milk, one-half cup of
sugar, one half cup of molasses, three-fourths cup of chopped suet,
one cup of raisins, one-half cup of currants, one small teaspoonful of
salt, one heaping teaspoon of cinnamon, one heaping teaspoon of
cloves, one-half a nutmeg, and one teaspoon of soda; steam three
hours. This can be kept any length of time. When ready to use, cut
off slices and steam one-half hour.
ENGLISH PLUM PUDDINGFrom MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One and one-half pounds of stoned raisins, torn in half; one pound of
currants; one and one-half pounds of citron, cut fine; one and one-
quarter pounds of butter; one pound of sugar; eight eggs, well beaten;
one pound of stale bread crumbs; one and one-half pints of sweet milk,
boiled and poured on bread crumbs; two grated nutmegs; two tablespoons
of cinnamon; one tablespoon of mace, one of cloves and two of
allspice; eight tablespoons of sifted flour, rubbed in with fruit;
one-half pint of French brandy and one-half pint of Madeira or sherry.
Have a bag two thicknesses of white unbleached cloth; grease and flour
the inside well; pour in mixture, tie tightly to exclude water, and
leave room for pudding to swell. Put in a pot of boiling water, which
must be kept boiling for five hours. Put plate in bottom of pot to
prevent sticking. The bag must be turned repeatedly and kept under
_Sauce for Plum Pudding_--Butter and powdered sugar, thoroughly
stirred, and seasoned with wine and nutmeg. When pudding is ready to
serve, pour alcohol over it and set on fire.
This recipe makes a large pudding, but it can be packed away with
brandy poured over it, and can be used by steaming over as long as it
ENGLISH PLUM PUDDINGFrom MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Committee on Woman's
Work, Lady Manager.
One cup molasses; one cup sour milk; one cup suet, chopped fine; one
cup raisins; one-half cup currants; two and one-half cups flour; one
teaspoonful soda. Mix well, salt and spice to taste, and steam two
_Dressing_--Mix one heaping tablespoonful flour and two of sugar;
add to these grated nutmeg. Stir and add one-half pint of boiling
water; add to this a small tablespoonful of butter, a little lemon and
vanilla, one teaspoonful vinegar. Let it come to a boil, and if too
thick, add more water.
Old English Plum PuddingMRS. JOHN JACK.
One pound each of stoned raisins, currants, beef kidney suet, granulated
sugar, bread crumbs, and flour, one half pound candied lemon and citron
peel mixed; one tablespoon salt, one teaspoonful each of finely ground
nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter
almonds chopped fine, the red part of three large carrots grated,
breakfast cupful of strong coffee, strained at breakfast, cupful of
molasses, and enough pure apple cider to make the whole of the proper
consistency. Mix thoroughly and stand in a warm place over night, put
into mould or pudding bag, tie tightly and boil gently for twelve hours.
In serving make a sauce of flour, water, butter, and sugar flavored with
brandy. Place the pudding on a hot dish, stick a sprig of berried holly
in the centre, pour a wineglassful of brandy around it and set fire to
English Plum PuddingMRS. BLAIR.
Two pounds and a half raisins, three quarters of currants, two pounds
finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds
finely chopped suet, six ounces mixed candied peel, juice and rind of
two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half
ounce pounded bitter almonds, gill of brandy or if objected to, any
flavoring at hand. Stone and cut up the raisins do not chop them; wash
and dry the currants; cut the candied peel into thin slices; mix all the
dry ingredients well together and moisten with the eggs, which should be
well beaten; then stir in the flavoring, and when all is thoroughly
mixed, add about half a pound of flour and put the pudding into a stout
new cloth; or boil in two moulds for twelve hours and serve with rich
English Plum Pudding No 11/2 pound of seeded raisins, same of currants, well washed and dried,
grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon
each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a
pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of
bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6
well-beaten eggs. Chop the suet very fine, after removing the skin, and
put it, together with the flour and bread crumbs, into a large bowl;
then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs
until very light, and add to the contents in the bowl and mix well
together. Stir in 1 pint of old English ale. Flour the raisins and
currants and add to the compound. Butter a tin pudding-mold, put in the
pudding, taking care to well secure the cover. Have ready a kettle of
boiling water. Place the mold in it, and keep boiling constantly five
SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar
and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon
of corn starch, blended with a little cold milk. Add gradually to the
beaten batter and eggs. Put all on the fire, and stir constantly until
it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with
the pudding. A hard sauce used in connection with the hot one is a great
English Plum Pudding No 21 small loaf of bread, crumbed, 1/2 pound of raisins, the same of
currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little
salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night.
Beat 12 eggs, very light, and stir them in the mixture. Take enough milk
to slightly moisten the whole. Add a little salt and nutmeg and 3/4
glass of brandy. Boil five hours. Set on fire with brandy to serve, and
have a rich sauce.
English Plum PuddingTwo pounds of raisins, one pound of currants, one pound of citron, half
a pound of almonds, one pound of butter, one pound of flour, one pound
of brown sugar, one teaspoonful each of ground cinnamon, cloves,
allspice, ginger and nutmeg, half a pint of brandy and wine mixed and
one dozen eggs. Boil six hours. Keep water boiling by the side of
pudding boiler all the time and continually refill as the water
evaporates. In preparing the pudding have all the fruit stoned and cut,
but not too fine, the almonds blanched and chopped. Incorporate all the
ingredients well together before adding the eggs and spirits and beat
the mixture well together for at least an hour--the longer the better.
English Plum PuddingSoak three-quarters of a pound of crackers in two quarts of milk--they
should be broken in small pieces. When they have soaked soft, put in a
quarter of a pound of melted butter, the same weight of rolled sugar,
half a pint of wheat flour, a wine glass of wine, and a grated nutmeg.
Beat ten eggs to a froth, and stir them into the milk. Add half a pound
of seeded raisins, the same weight of Zante currants, and a quarter of a
pound of citron, cut in small strips. Bake or boil it a couple of hours.
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