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Susan Gilbert's late nineteenth century British cookery manuscript
Page 161
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My receipt for Plum Pudding 1 lb of Plums, 1 lb of Currants, 1 lb of Suet, 1/4 lb of Flour 1/2 lbs of bread crumbs, 3 Eggs, 5 oz Moist Sugar, 2 oz Mixed Candid peel, 1 Tea-spoonful of Salt, 1 Table spoonful Mixed spice, (ginger, cloves, and Nutmeg,) a little raw lemon peel chopped fine, Mix all well together Brandy at pleasure, this Pudding requires to be boild well for 4 hours use new Milk to Moisten it, not quite 1/2 a pint. A good receipt. I made this December 7th 1854 and 1855. 1/2 lb of Bread Crumbs. Susan Gilbert.
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My receipt for Plum Pudding 1 lb of Plums, 1 lb of Currants, 1 lb of Suet, 1/4 lb of Flour 1/2 lbs of bread crumbs, 3 Eggs, 5 oz Moist Sugar, 2 oz Mixed Candid peel, 1 Tea-spoonful of Salt, 1 Table spoonful Mixed spice, (ginger, cloves, and Nutmeg,) a little raw lemon peel chopped fine, Mix all well together Brandy at pleasure, this Pudding requires to be boild well for 4 hours use new Milk to Moisten it, not quite 1/2 a pint. A good receipt. I made this December 7th 1854 and 1855. 1/2 lb of Bread Crumbs. Susan Gilbert.
Szathmary Culinary Manuscripts and Cookbooks
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