Martha Washington's Plum Pudding Recipe

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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

A Recipe for
Martha Washington's Plum Pudding

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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This is a recipe for Martha Washington's Plum Pudding from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Martha Washington's Plum Pudding

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Martha Washington's Plum Pudding Directions

**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.

Serves: 6

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Martha Washington's Plum Pudding Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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