DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 156

Plumb Pudding - by Mrs Morris
one pound of Raisins chopped
one Do of suet Do
Two ounces of flour
Two ounces of sugar. Two oz of Bread Crumbs one glass of Brandy. 3 Eggs. To be boild five hours and spiced to your taste. Mrs Morris puts in all kinds of spices.
Glaze
Isinglass, burnt crust, and gravey boiled together to the consistency of thick cream put on with a brush not too hot
To preserve Green Gage Plumbs - Mrs Day
Take as many pounds of green gage Plumbs as you intend preserving put them in a preserving pan in the bottom of which lay a pewter plate just cover the plumbs with salt and water set them on a very slow stove or fire & let them simmer for twenty minutes then take them off & leave them in the water till cold then put them in fresh cold & water without salt let them remain these for a day, make a good clear syrup strong of loaf sugar pour it over the plumbs just give them a gentle simmer then leave them for a day or two then pour off the sugar & boil it up again & put it on the plumbs, put them in preserving pots with Brandy papers

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Plumb Pudding - by Mrs Morris one pound of Raisins chopped one Do of suet Do Two ounces of flour Two ounces of sugar. Two oz of Bread Crumbs one glass of Brandy. 3 Eggs. To be boild five hours and spiced to your taste. Mrs Morris puts in all kinds of spices. Glaze Isinglass, burnt crust, and gravey boiled together to the consistency of thick cream put on with a brush not too hot To preserve Green Gage Plumbs - Mrs Day Take as many pounds of green gage Plumbs as you intend preserving put them in a preserving pan in the bottom of which lay a pewter plate just cover the plumbs with salt and water set them on a very slow stove or fire & let them simmer for twenty minutes then take them off & leave them in the water till cold then put them in fresh cold & water without salt let them remain these for a day, make a good clear syrup strong of loaf sugar pour it over the plumbs just give them a gentle simmer then leave them for a day or two then pour off the sugar & boil it up again & put it on the plumbs, put them in preserving pots with Brandy papers