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English Plum Pudding

Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)


    1/2 lb. Stale Bread Crumbs
    1 cup Scalded Milk
    1/4 lb. Sugar
    4 Eggs
    1/2 lb. Raisins, seeded, cut in pieces, and floured
    1/4 lb. Currants
    1/4 lb. Finely Chopped Figs
    2 oz. Finely Cut Citron
    1/2 lb. Suet
    1/4 cup Wine and Brandy mixed
    1/2 Grated Nutmeg
    3/4 teaspoon Cinnamon
    1/3 teaspoon Clove
    1/3 teaspoon Mace


Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.

Christmas and Thanksgiving recipes.

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