November 20, 1909; Plum Puddings #1 & #2 & Plum Bread
Sheffield UK 1899 – 1928
Plum Puddings
#1
Half a pound of suet, half a pound of currants, half a pound of raisins, half a pound of sugar, three quarters of a pond of bread, one ounce of citron, one ounce of candied peel, one nutmeg, 8 eggs, a glass (?) of brandy, and a little ground cinnamon, let them boil five hours.
Plum Pudding #2
1 lb. beef suet, 1 lb. raisins, 1 lb. currants, ¼ lb. almonds, ¼ lb. citron, 3 oz. candied lemon peel, 3 penny rolls grated, 9 eggs, 1 nutmeg, sweeten with raw sugar, 2 glasses of brandy. Boil 5 hours.
Plum Bread
½ lb. flour
2 lbs. raisins
2 lbs. sultanas
2 lbs. currants
½ lb. candied peel
½ lb. sugar
½ lb. lard
2 eggs
2 oz. yeast (4 oz.)
A little salt, nutmeg and allspice
Rum
Made this quantity (?) 1909
It also states that it requires more yeast, which is why the 4oz. is added on the measurement for the yeast above.
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