1 lb suet
1 lb currants
1 lb raisins
8 egg
4 egg white
6 cup bread crumbs
1 tbsp nutmeg
1 tsp ginger
1 salt
1 lb flour
1 pt milk
Directions
Cut suet in little pieces. Beat the eggs, then half the milk, beat
them together, and by degrees stir in the flour and bread together,
then the suet, spice and fruit, and as much milk as will mix it all
well together and very thick.
Wet a large muslin cloth (3 foot square) and rub with flour inside
and out. Drape it into a bowl large enough to hold the pudding mix.
Pour the mixture in and tie up the muslin ends tightly, leaving the
pudding in a large ball with some room for expansion. When tying the
neck, leave long enough ends on the cords so you can knot a loop.
Suspend the pudding in a large kettle or stock pot of boiling water,
hanging the loop from a long wooden spoon straddling the open top of
the pot, and boil five hours. Check water level frequently. It
evaporates quickly.
When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or
brandy. Check weekly and add additional rum or brandy if it appears
dry.
Early American Life magazine
December 1991 issue
per Sam Waring
Servings: 8 servings
Boiled Plumb Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be found back into antiquity, at least as far back into recorded history as the early Egyptians, and maybe even further. Having said that, generally, these ancient records were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to academics is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. He also tells us how the Roman chefs used many different aromatic flavours, including many that are still in use today for example basil, fennel and parsley. As our culinary historical trip moves to more modern times there are a couple of interesting books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is popular today, but rather recipes for the types of meals prepared by the chefs of the upper classes of those days. In the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new foods and spices created a surge in publications on food, many of which still exist in private collections. By the arrival of the twentieth century, cooking books were in great demand, due to increased literacy, leisure time and having more disposable income. The introduction of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Boiled Plumb Pudding recipe.
