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Name: Boiled Plumb Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 lb Flour; 1 lb Currants; 1 lb Suet; 1 lb Raisins; 1 pt milk; 1 tb Nutmeg; 1 ts Ginger; 4 Egg white; Salt; 6 c Bread crumbs; 8 Egg

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INGREDIENTS

1 lb Flour
1 lb Currants
1 lb Suet
1 lb Raisins
1 pt milk
1 tb Nutmeg
1 ts Ginger
4 Egg white
Salt
6 c Bread crumbs
8 Egg

Servings

INSTRUCTIONS

Cut suet in little pieces. Beat the eggs, then half the milk, beat them together, and by degrees stir in the flour and bread together, then the suet, spice and fruit, and as much milk as will mix it all well together and very thick. Wet a large muslin cloth (3 foot square) and rub with flour inside and out. Drape it into a bowl large enough to hold the pudding mix. Pour the mixture in and tie up the muslin ends tightly, leaving the pudding in a large ball with some room for expansion. When tying the neck, leave long enough ends on the cords so you can knot a loop. Suspend the pudding in a large kettle or stock pot of boiling water, hanging the loop from a long wooden spoon straddling the open top of the pot, and boil five hours. Check water level frequently. It evaporates quickly. When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or brandy. Check weekly and add additional rum or brandy if it appears dry. Early American Life magazine December 1991 issue per Sam Waring

NOTES

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Boiled Plumb Pudding

1 lb Flour
1 lb Currants
1 lb Suet
1 lb Raisins
1 pt milk
1 tb Nutmeg
1 ts Ginger
4 Egg white
 Salt
6 c Bread crumbs
8 Egg

Cut suet in little pieces.  Beat the eggs, then half the milk, beat them  together, and by degrees stir in the flour and bread together, then the  suet, spice and fruit, and as much milk as will mix it all well together  and very thick.    Wet a large muslin cloth (3 foot square) and rub with flour inside and out.  Drape it into a bowl large enough to hold the pudding mix. Pour the mixture  in and tie up the muslin ends tightly, leaving the pudding in a large ball  with some room for expansion. When tying the neck, leave long enough ends  on the cords so you can knot a loop. Suspend the pudding in a large kettle  or stock pot of boiling water, hanging the loop from a long wooden spoon  straddling the open top of the pot, and boil five hours. Check water level  frequently.  It evaporates quickly.    When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or  brandy.  Check weekly and add additional rum or brandy if it appears dry.                                            Early American Life magazine                                          December 1991 issue                                          per Sam Waring

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Nutrition

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Serving Size: 1 Serving (938g)
Recipe Makes: 8 Servings

Calories: 3391
Calories from Fat: 843 (25%)

Amt Per Serving		% DV

	Total Fat 93.7g	125 %
	Saturated Fat 40.1g	201 %
	Monounsaturated Fat 27.1g
	Polyunsanturated Fat 17.3g
Cholesterol 257.1mg		79 %
Sodium 11197.4mg		386 %
Potassium 2226.2mg		59 %
Total Carbohydrate 529.2g		156 %
	Dietary Fiber 37.1g	148 %
	Sugars, other 492g
Protein 106.9g		153 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3391

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