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
It is quite possible to trace the history of recipes way back into history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these early recipes were just simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered, according to academics are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius created some documents detailing recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. He also describes how the cooks of his times used many aromatic flavours, including a few that will be familiar to modern cooks such as bay, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as parsley and basil. These new culinary innovations caused a surge in publications on food, many of which are kept safe in academic collections. The arrival of television brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Boiled Plumb Pudding recipe.
