Plum Pudding FoodReference.com Fannie Merritt Farmer Boston Cooking-School Cookbook (1896 edition) 1/2 lb. Stale Bread Crumbs 1 cup Scalded Milk 1/4 lb. Sugar 4 Eggs 1/2 lb. Raisins, seeded, cut in pieces, and floured 1/4 lb. Currants 1/4 lb. Finely Chopped Figs 2 oz. Finely Cut Citron 1/2 lb. Suet 1/4 cup Wine and Brandy mixed 1/2 Grated Nutmeg 3/4 teaspoon Cinnamon 1/3 teaspoon Clove 1/3 teaspoon Mace Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
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