1800s Cooking Tips and Recipes
Plum Pudding - Boil and mash well one pound potatoes, one-half pound carrots; when cold and one pound each of flour, currants, and raisins, three-quarters pound raw sugar, eight ounces suet, a little salt, and a nutmeg grated; any other spices and candied peels may be added if approved. Fill your mold very full, tie up closely, and boil four hours; if boiled six hours, the pudding is richer and semi-transparent, and will keep two or three months.
The Willimantic Chronicle, Willimantic, Conn., January 14, 1880
Plum Pudding - Boil and mash well one pound potatoes, one-half pound carrots; when cold and one pound each of flour, currants, and raisins, three-quarters pound raw sugar, eight ounces suet, a little salt, and a nutmeg grated; any other spices and candied peels may be added if approved. Fill your mold very full, tie up closely, and boil four hours; if boiled six hours, the pudding is richer and semi-transparent, and will keep two or three months.
The Willimantic Chronicle, Willimantic, Conn., January 14, 1880
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