[plumb puddings] 

A Plumb Pudding.
Take half a loaf of bread, on which pour three pints boiling milk, when cold add six ounces ground rice, mix the bread and rice together, half a pound of plumbs, four ounces beef suet cut fine, one pound currants, eight eggs, half gill rosewater, one gill wine, lemon peel, sugar and nutmeg as may be agreeable.




Plum Pudding, boiled.


Three pints flour, a little salt, six eggs, one pound plumbs, half pound of beef suet, half a pound of sugar, one pint milk; mix the whole together; put it into a strong cloth floured, boil three hours; serve with sweet sauce.






American Cookery


Amelia Simmons


1796




Albany 


New York








































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