Martha Washington's Plum Pudding
|Prunes||2 1⁄2 Pound|
|Raisins||1 1⁄2 Pound|
|Brandy||3⁄4 Cup (12 tbs)|
|Nutmeg||1 1⁄2 Teaspoon|
|Beef suet||1 Pound, minced|
|Grated orange peel||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Eggs||7 , beaten|
|Sugar||2 Cup (32 tbs)|
First, prunes and raisins are cooked until soft.
Leave the fruit in its cooking water and add brandy and spices.
Let the mixture steep for 2 days in cool place.
When the day comes for baking, drain offliquid.
Add beef suet, grated orange and lemon peel, and citron, combining further with flour, eggs, and sugar.
Press into a buttered bread-loaf pan, cover tightly, and steam for 6 hours.
You will have the famous pudding.