"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Plum Pudding Recipe

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This recipe for Plum Pudding, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kitty Kellington
Added: Tuesday, April 11, 2006


6 slices white bread, diced
1 c. milk
2 eggs, beaten
1 c. brown sugar, packed
1/4 c. orange juice
2 tsp. vanilla
2 c. finely chopped beef suet
1 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. cloves
1 (15 oz) pkg seedless raisins
1 tsp. mace
1/2 c. finely chopped, candied citron

Soak bread in milk for 5 minutes. Beat in eggs, brown sugar, orange juice and vanilla thoroughly. Stir in suet. Blend flour resifted with soda, salt and spices with raisins, and candied fruit. Add to beaten mixture. Turn into an 8-10 cup mold (empty coffee cans work well); cover tightly (aluminum foil over cans, tied with a string works for cans). Steam 3 1/2 hours on rack in large covered kettle with boiling water half way up mold. Add water as needed. Unmold and serve with favorite sauce.




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