Mrs. Vaughn’s Plum Pudding
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Chop crystallized fruits, add raisins and currants, then pour brandy or grape juice over them and let stand several hours.
Cream Crisco and sugar, add eggs well beaten together, and all other ingredients.
Divide into greased molds filling two-thirds full and steam steadily for three hours.
Turn out while hot and serve with hard sauce.
Original recipe, verbatim
Mrs. Vaughn^s Plum Puddmg
}4 lb. brown sugar }4 teaspoonful grated nutmeg
3 eggs /4 teaspoonful powdered mace
yi lb. breadcrumbs J4 cupful New Orleans
}4 lb. browned flour molasses
}4 lb. Crisco y2 cupful brandy (or grape juice)
2 teaspoonfuls baking }4 cupful lemon juice
powder ^2 lb. seeded raisins
1 teaspoonful salt ^ lb. sultana raisins
}4 teaspoonful powdered cloves 1 lb. currants
J^ teaspoonful powdered 1 lb. crystallized fruits, consist-
cinnamon ing of pineapple, cherries,
1 teaspoonful powdered ginger figs, orange peel, and citron
Chop crystallized fruits, add raisins and currants, then pour brandy (or
grape juice) over them and let stand several hours. Cream Crisco and
82
Puddings
sugar, add eggs well beaten together, and all other ingredients. Divide
into greased mold (small Crisco cans will do) filling two-thirds full and
steam steadily for three hours. Turn out while hot and serve with hard
sauce.
Sufficient for two medium-sized puddings or one very large one.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.