Plum Pudding

As promised in my December 12 blog post over at www.HHHistory.com ... a recipe I honestly cannot imagine taking on. If "beat thirty minutes" didn't ward me off .... "boil seven hours" would! My hat's off to the cooks of old!

Plum Pudding, No. 1

from Manual for Army Cooks, 1896

Note: The above recipe is enough for thirty men.The ingredients of this pudding, with the exception of the eggs and milk, should be prepared the day before the pudding is to be made.

2 qts. sifted flour

2 qts. bread crumbsa

four pounds suet, freed from fiber and chopped moderately fine

four pounds raisins, picked, seeded, chopped, and dredged with flour

sixteen eggs, whites and yolks beaten separately

two qts. sweet milk (or equivalent of condensed milk)

1/4 lb. citron, cut fine and dredged with flour

grated rind of one lemon

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

1 tsp. ground cloves

Into a deep pan or dish put the ingredients in the following order, incorporating them thoroughly: First, the beaten yolks of the eggs; then one-half the milk; then the flour, bread crumbs, suet, spices, and lemon rind; then the remainder of the milk, or as much of it as will make a thick batter; then the beaten whites or the eggs; and last the dredged fruit.

Beat the mixture for thirty minutes, put it into the prepared bag or bags, and boil seven hours. Serve hot with sauce.