Dessert
Plum pudding
Marion Harland’s original method for Plum pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Seed and chop a pound of raisins, stem and wash a pound of currants, shred and mince three tablespoonfuls of citron and dredge with flour.
- Rub to a cream a half pound of sugar and half as much butter, and beat into them six whipped eggs, a cupful of milk, a quart of flour, and spices to taste.
Historical transcription
Source method
- 1
Seed and chop a pound of raisins, stem and wash a pound of currants, shred and mince three tablespoonfuls of citron and dredge with flour. Rub to a cream a half pound of sugar and half as much butter, and beat into them six whipped eggs, a cupful of milk, a quart of flour, and spices to taste. Stir in the fruit, last of all.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.