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English Plum Pudding - 1894 Style


From a 19th century recipe for English plum pudding


  • 4 cups flour
  • 4 (one?) cups sweet milk
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 3/4 cup chopped suet
  • 1 cup raisins
  • 1/2 cup currants
  • 1 small teaspoon salt
  • 1 heaping teaspoon cinnamon
  • 1 heaping teaspoon cloves
  • 1/2 nutmeg
  • 1 teaspoon soda


Four cups of flour, four [one?] cups of sweet milk, one-half cup of sugar, one half cup of molasses, three-fourths cup of chopped suet, one cup of raisins, one-half cup of currants, one small teaspoonful of salt, one heaping teaspoon of cinnamon, one heaping teaspoon of cloves, one-half a nutmeg, and one teaspoon of soda; steam three hours. This can be kept any length of time. When ready to use, cut off slices and steam one-half hour.


Recipes 1894 Style |Puddings 1894 Style

Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.

The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.

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