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The Pamphlet Collection of Sir Robert Stout: Volume 39

The late Miss Simpson's Recipe for Plum Pudding

The late Miss Simpson's Recipe for Plum Pudding.

69. Twelve ounces of coarse bread crumbs. Half-a-pound of currants. Half-a-pound of Smyrna raisins. Twelve ounces of moist sugar. Three ounces of butter. Two ounces of candied lemon. Seven eggs. One small tea-cupful of apple sauce, or half a tea-cupful of milk. About a salt spoonful of lemon peel, finely grated, and a very little mace.

Instructions.—Rub the butter into the bread crumbs: add the fruit, sugar, candied lemon, and spice; then the eggs, well beaten, and mix the whole together. After standing twelve hours, add the apple sauce, or milk, and boil in a buttered mould three hours; let it stand for some time in the water before it is turned out of the mould, and serve with cream or butter sauce.