Christmas Plum Pudding

From a
1902
cook book
- - - - - - - -

.a Christmas Special
.

This recipe makes one very large,
or several small Puddings:
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.

Take
1 1/2 lbs. of Bread-Crumbs,
1/2 lb. of Flour,
2 lbs. of finely shred Beef Suit,
2 lbs. of Raisins,
2 lbs. of Currants, washed, picked, and dried,
2 lbs. Sugar,
1/4 lb. of Candied Lemon and Citron Peel,
that is
2 ozs. of each.
Also, 2 small Nutmegs, grated,
the Juice of 1 Lemon,
and the rind finely chopped,
1 tsp. of Salt,
2 ozs. of sweet Almonds, blanched and sliced,
16 Eggs,
1 glass of Brandy,
and as much Milk as will wet it,
but no more than that,
as it makes the Pudding heavy.
It should be as stiff as paste.
Mix all of the dry ingredients thoroughly,
then add the Eggs and Milk,
and last of all,
the Brandy.
Boil it, and keep boiling for 10 hours.
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.

Best Sauce for Plum Pudding
...............................................
Take 1/2 lb. of Butter,
wash the Salt from it,
and cream until very light;
stir in 3/4 lb. of Brown Sugar,
and the beaten Yolk of 1 Egg;
simmer over a slow fire or
on the back of a stove for a few minutes,
and when at boiling heat
add 1/2 pint of good cooking Wine.
Serve in a sauce-boat,
and sprinkle Nutmeg over the surface.
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If you would serve your Pudding
in true English style,
have ready 1 gill (1/2 cup) of pure Alcohol,
and the pudding being turned out in a
large and handsome platter,
just as the servant enters the dining-room
let another person outside the door be furnished
with a lighted match.
Having poured the Alcohol over the Pudding,
ignite it with the match,
and a beautiful, leaping blue flame will
gladden the eyes of the beholders.
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