• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

    ★ If you attempt to try one of these recipes / receipts, you do so at your own risk! ★

  • Welcome to CivilWarTalk, a forum about the American Civil War! - Join today! It's fast, simple, and FREE!

Sweets/Treats Christmas Plum-Pudding

christmas plum-pudding.
1630280960490.png
(from The Book of Household Management, edited by Isabella Beeton, 1861)

(Very Good.)
Ingredients:

1-1/2 lb. raisins​
1/2 lb. currants​
1/2 lb. mixed peel​
3/4 lb. bread crumbs​
3/4 lb. suet​
8 eggs​
1 wineglass brandy​

Instructions:
1328. INGREDIENTS. - 1-1/2 lb. of raisins, 1/2 lb. of currants, 1/2 lb. of mixed peel, 3/4 lb. of bread crumbs, 3/4 lb. of suet, 8 eggs, 1 wineglassful of brandy.​
Mode. - Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the brandy; stir well, that everything may be very thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time allowed for cooking. As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it. The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least 2 hours; then turn it out of the mould, and serve with brandy-sauce. On Christmas-day a sprig of holly is usually placed in the middle of the pudding, and about a wineglassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame.​
Time. - 5 or 6 hours the first time of boiling; 2 hours the day it is to be served.​
Average cost, 4s.​
Sufficient for a quart mould for 7 or 8 persons.​
Seasonable on the 25th of December, and on various festive occasions till March.​
Note. - Five or six of these puddings should be made at one time, as they will keep good for many weeks, and in cases where unexpected guests arrive, will be found an acceptable, and as it only requires warming through, a quickly prepared dish. Moulds of every shape and size are manufactured for these puddings, and may be purchased of Messrs. R. & J. Slack, 336, Strand.​
 
Last edited by a moderator:
I have never tried this one before. I just wonder how it tastes. What would it taste like? I would be willing to give it a try. mI know these are traditional Christmas dishes, and I would like to try it.
 
Thank goodness we have seedless raisins these days. Whoever invented them should have gotten a big award from grateful cooks! Using part normal raisins and part golden raisins (which have a different flavor and color) would be good.

We always did the flaming thing with fruitcake.
 
Back
Top