PLUM PUDDING (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
FINE ENGLISH PLUM PUDDING
V. C. G.
1/2 pound of flour,
3/4 pound of bread-crumbs,
6 ounces of suet, chopped fine,
1 pound of seeded raisins,
1/2 pound of currants,
1/4 pound of citron, chopped fine,
1/4 teaspoon of nutmeg,
1/2 teaspoon of cinnamon,
1/2 teaspoon of salt,
1/2 glass of brandy,
1/2 cup of light brown sugar,
3 eggs, well beaten,
1 pint of sweet milk,
Grated rind of 1 orange or lemon.
Steam constantly 4 or 5 hours.
Eat with brandy sauce.
This is a splendid recipe.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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