English Plum Pudding Recipe

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One and one-half pounds of stoned raisins, torn in half; one pound of
currants; one and one-half pounds of citron, cut fine; one and one-
quarter pounds of butter; one pound of sugar; eight eggs, well beaten;
one pound of stale bread crumbs; one and one-half pints of sweet milk,
boiled and poured on bread crumbs; two grated nutmegs; two tablespoons
of cinnamon; one tablespoon of mace, one of cloves and two of
allspice; eight tablespoons of sifted flour, rubbed in with fruit;
one-half pint of French brandy and one-half pint of Madeira or sherry.
Have a bag two thicknesses of white unbleached cloth; grease and flour
the inside well; pour in mixture, tie tightly to exclude water, and
leave room for pudding to swell. Put in a pot of boiling water, which
must be kept boiling for five hours. Put plate in bottom of pot to
prevent sticking. The bag must be turned repeatedly and kept under
water.
_Sauce for Plum Pudding_--Butter and powdered sugar, thoroughly
stirred, and seasoned with wine and nutmeg. When pudding is ready to
serve, pour alcohol over it and set on fire.
This recipe makes a large pudding, but it can be packed away with
brandy poured over it, and can be used by steaming over as long as it
lasts.

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