SC - Plum Pudding

[Decker, Terry D.]

>Bear, may I please request a copy of that recipie?      Pretty please??
>
>Dragonfyr

Sure.  You'll have to do your own redaction.  I never got around to
cooking it up.

Plum Pudding   
Glasse, Hannah;  The Art of Cookery, 1747

Take a Pound of Suet cut in little Pieces, not too fine, a Pound of
Currants, and a Pound of Raisins stone, eight Eggs, one half the Whites,
the Crumb of a Penny-loaf grated fine, one half a Nutmeg grated, and a
Tea Spoonful of beaten Ginger, a little Salt, a Pound of Flour, a Pint
of Milk; beat the Eggs first, then one half the Milk, beat them
together, and by degrees stir in the Flour and Bread together, then the
suet, spice and Fruit, and as Milk as will mix it all well together and
very thick; boil it five Hours.

Notes:

Gloss on recipe card says, plum pudding with dried plums Elizabethan in
origin, later replaced by raisins and currants.  (no attribution)

Use a pudding cloth to cook.  About a 15" square of tight weave cotton
or linen.  Wet thoroughly, dust with flour, put in bowl flour side up.
Pour batter into the cloth lined bowl.  gather the edges and tie closed
with string just above where the pudding stops bulging.  Cook in boiling
water, totally submerged.  Lift occasionally to keep from sticking.  Add
water as needed.  Drain and cool slightly in collander before serving. 

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