"Hunger is the best sauce in the world."--Cervantes

Plum Pudding Recipe

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This recipe for Plum Pudding, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c grated carrots
1 1/2 c grated white potatoes
1 1/2 c all purpose flour
1 1/2 c raisins
1 1/2 c of sugar
3/4 c of butter or margarine
3/3 tsp. of nutmeg
3/4 tsp. of ground cloves
1/2 tsp. of salt

Directions:
Directions:
Thoroughly mix the ingredients and put them into a mold which has been sprayed with Pam. Put lid on mold. Place the mold in boiling water and boil from four and one half hours. Water will have to be added during the steaming process. I use a turkey roasting pan and lid as it will hold two molds at once. Let cool before removing from molds.

Tangy Butter Sauce

This is the closest receipt that I could find that approximates the sauce that my mother made for this pudding.

Cream 1/2 c butter-gradually add 1 c sifted confection sugar, creaming till light and fluffy. Stir 1 c cold milk into 1 tbsp. of cornstarch. Add 1 1/2 tsp. of vanilla. Bring to a warm temperature before serving.

Number Of Servings:
Number Of Servings:
The quantities are for use with a 5 c mold
Personal Notes:
Personal Notes:
This receipt came from Jerry Kintz Aunt Augusta Lewis. She made this every Thanksgiving and Christmas.

 

 

 

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