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Plum (Christmas) Pudding

(English Plum Pudding)

Fannie Merritt Farmer Boston Cooking-School Cookbook
(1896 edition)

Ingredients
• 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

Directions
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.