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Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.

Plum Pudding

Reverse - Text

Left half:   THE FOUR POINTS
Right half:


Plum Pudding.
ENGLISH PLUM PUDDING.--Use one-quarter pound of flour, one-quarter pound of bread crumbs, one-quarter pound mixed peel, one lemon, four eggs, one gill of milk, one wine-glass of brandy, one-half nutmeg, two ounces almonds, one-half pound suet, half pound raisins, half pound currants, half pound Sultanas and a little salt. Chop suet, cut peel, blanch and chop almonds, rub flour into suet; add salt, crumbs, currants, raisins, sugar and peel, and mix well together. Grate in nutmeg, rind of lemon, and add almonds. Put eggs into another basin, and stir into them the milk and brandy, and add the rest of pudding; mix thoroughly; boil for six hours; serve with wine sauce.

PLUM PUDDING.--One cup of raisins, one cup of suet (beef), one cup of molasses, one cup of sweet milk, one teaspoonful of soda and two teaspoonsful of cream of tartar, a little salt and spices to suit taste; flour to make quite a stiff batter; put in pudding pail, covered closely, and steam three hours. Sauce: one cup sugar, one-third cup of butter, one egg, one lemon (all of the juice and half grated peel), three tablespoonsful boiling water, a little nutmeg; cream the butter and sugar, and add the egg whipped very light, then the lemon and nutmeg. Beat hard for ten minutes, adding a spoonful of boiling water at a time. Put in tin pail and set within another pan of boiling water, which you must keep boiling until the steam heats the sauce hot, but not to boiling, stirring constantly until thickened.