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Martha Washington s Plum Pudding

Ingredients
 


OLD FARMER S ALMANAC


COLONIAL COOKBOOKYANKEE

2 1/2 lb prunes
1 1/2 lb raisins
3/4 cup brandy
2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
2 tsp mace
1 1/2 tsp nutmeg
1 lb beef suet, minced
1/2 cup grated orange peel
1/4 cup grated lemon peel
1 lb citron
2 cup flour
7 eggs, beaten
2 cup sugar



 
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Preparation
 
**According to her time honored recipe, you take three days to
prepare this great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in
its cooking water and add brandy and spices. let mixture steep for 2
days in cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs
and sugar. Press into a butter bread-loaf pan, cover tightly, and
steam for 6 hours. You will have the famous pudding.

 

 
Servings:
6


 

 

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