[Sca-cooks] Re plum pudding

[Stefan li Rous]

More on plum puddings from the Florilegium desserts-msg file.

Stefan

> Date: Mon, 29 Sep 1997 18:21:04 -0500
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: SC - Plum Pudding
>
> >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.

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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