A Boiled Plumb Pudding.

 “The Art of Cookery : Mrs Glasse

 Take a pound of suet cut in little pieces net too fine, a pound of currants, and a pound of rais­ins stoned, eight eggs, half the whites, half a nut­meg grated, and a tea-spoonful of beaten ginger, a pound of flour, a pint of milk : beat the eggs first, then halt the milk, beat them together, and by degrees stir in the flour, then the suet, spice and fruit, and as much milk as will mix it well together very thick. Boil it five hours.

Leave a Reply

Your email address will not be published. Required fields are marked *