Martha Washington's Plum Pudding Recipe
Ingredients
| Prunes | 2 1/2 Pound | |
| Raisins | 1 1/2 Pound | |
| Brandy | 3/4 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Mace | 2 Teaspoon | |
| Nutmeg | 1 1/2 Teaspoon | |
| Beef suet | 1 pound, minced | |
| Orange peel | 1/2 Cup (16 tbs), grated | |
| Lemon peel | 1/4 Cup (16 tbs), grated | |
| Citron | 1 pound | |
| Flour | 2 Cup (16 tbs) | |
| Eggs | 7 Small, beaten | |
| Sugar | 2 Cup (16 tbs) |
Directions
First, prunes and raisins are cooked until soft.
Leave the fruit in its cooking water and add brandy and spices.
Let the mixture steep for 2 days in cool place.
When the day comes for baking, drain offliquid.
Add beef suet, grated orange and lemon peel, and citron, combining further with flour, eggs, and sugar.
Press into a buttered bread-loaf pan, cover tightly, and steam for 6 hours.
You will have the famous pudding.
Leave the fruit in its cooking water and add brandy and spices.
Let the mixture steep for 2 days in cool place.
When the day comes for baking, drain offliquid.
Add beef suet, grated orange and lemon peel, and citron, combining further with flour, eggs, and sugar.
Press into a buttered bread-loaf pan, cover tightly, and steam for 6 hours.
You will have the famous pudding.
Chef
