| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Colonial, Desserts, Make ahead |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Prunes |
| 1 1/2 |
lb |
Raisins |
| 3/4 |
c |
Brandy |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cloves |
| 1 |
ts |
Allspice |
| 2 |
ts |
Mace |
| 1 1/2 |
ts |
Nutmeg |
| 1 |
lb |
Beef suet, minced |
| 1/2 |
c |
Grated orange peel |
| 1/4 |
c |
Grated lemon peel |
| 1 |
lb |
Citron |
| 2 |
c |
Flour |
| 7 |
|
Eggs, beaten |
| 2 |
c |
Sugar |
INSTRUCTIONS
OLD FARMER'S ALMANAC
COLONIAL COOKBOOK-YANKEE
**According to her time honored recipe, you take three days to prepare this
great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in its
cooking water and add brandy and spices. let mixture steep for 2 days in
cool place.
When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs and
sugar. Press into a butter bread-loaf pan, cover tightly, and steam for 6
hours. You will have the famous pudding.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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