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Plum Pudding

  ----- Original Message ----- 
  From: Mary
  To: phaedrus
  Sent: Friday, August 08, 2003 1:17 AM
  Subject: plum pudding-question?

  I need a recipe for  plum pudding the plums are about reread   

Hi Mary,

Real, traditional "plum pudding" like we have all heard of all our lives, doesn't contain any plums! It's an old English dish with beef suet and raisins. Why is it called a "plum pudding"? It's called that because candied and dried fruits were called "sugar plums" in England. So now you know.

Anyhow, there are two traditional plum pudding recipes below, and at the bottom, there's a plum pudding recipe that really does use plums. It's not a common recipe - it sounds like a family recipe. If you try it, let me know what it's like.


        English  Plum  Pudding

         Ingredients : 
         1 lb. kidney suet, chopped fine
         1 c. flour, take out all strings
         1 lb. hand seeded raisins
         1 lb. seedless raisins
         1 lb. currants, washed in 3 hot waters
         1 lb. brown sugar
         1 lb. citron, cut very fine
         1/2 lb. lemon and orange peel, cut very fine
         2 lemons, juice only
         1 orange, juice only
         1 tsp. each, cloves, allspice, cinnamon and nutmeg
         1 c. molasses
         1/2 c. or more brandy or sherry
         1 c. milk
         1 tsp. vanilla
         2 tsp. salt
         6 eggs, well beaten
         1 tsp. soda

         Preparation : 
            Flour, to make a stiff batter so spoon will stand up in it 1
         minute.  Mix all ingredients in order given above.  Stir until the
         whole family gives out. Pour into greased molds, using coffee or
         syrup cans, and cut a cloth to fit bottom of can.  Partly fill cans
         according to size of pudding desired.  Put in boiling water and boil
         from 2-4 hours.  When wanted, put can in boiling water an hour and
         serve with brandy or vanilla liquid sauce, hard sauce or cream.
         Plum  Pudding

         Ingredients : 
         1 1/2 lbs. bread crumbs
         2 oz. citron
         2 oz. lemon peel
         2 oz. almonds
         1/2 lb. flour
         2 lbs. suet, ground
         2 tbsp. nutmeg
         1 tsp. salt
         2 lbs. raisins
         2 lbs. currants
         1 lemon, juice and the grated rind
         8 eggs
         1 wine glass of brandy
         2 lbs. sugar
         Enough milk to make a stiff paste
         2 c. sugar
         1/4 stick margarine
         3 rounded tbsp. flour
         2 c. boiling water

         Preparation : 
            Mix and let stand overnight.  In the morning, butter tins and
         fill.  Cover with pudding cloth and tie down.  Steam 12 hours. 
         Don't let water get over top but keep well up on sides of cans. 
         Pour brandy over pudding and bring to table blazing.  Serve with
         hard sauce.  Mix dry ingredients and margarine and then add the
         boiling water.  Cook until thick.  Add vanilla and/or nutmeg.  
         Plum  Pudding

         Ingredients : 
         3 eggs
         1 c. sugar
         1/2 c. butter or lard
         1 c. plums or more
         1 tsp. soda
         3 tbsp. sour milk
         1 c. flour
         Cinnamon flavoring
         2 c. water
         1 c. sugar
         1 tbsp. cornstarch
         1 tbsp. butter
         Vanilla flavoring

         Preparation : 
        Cook in double boiler until thick.  This recipe is almost 100 years old. 

Suet Pudding

  ----- Original Message ----- 
  From: Mary
  To: phaedrus
  Sent: Friday, August 08, 2003 9:13 AM
  Subject: plum pudding-question reply

dear phaedrus, thank you for the plum pudding recipes the original plum pudding recipe 
made with kidneys i have had, my family is english and my grandmother on my father's side 
used to make all those recipes, including blood pudding none of which i particularly care 
for.which brings me to a second question.  do you have a suet and a mincemeat recipe . 
i have none of my grandmothers recipes and my father would like to have some suet pudding.  
now the mincemeat is another one of those recipes that actually contains meat.  i want to 
thank you for your promptness on the other recipes. the 100 year old recipe, i think is 
the one i am looking for but i am going to try both.  thank you again, mary 

Hi Mary,

Below is a steamed mincemeat pudding recipe and a suet pudding recipe. Below that are more old-fashioned suet pudding recipes, and at the bottom is a recipe for making homemade mincemeat.


Steamed Mincemeat Pudding 

(Yield: 4 servings)  
1 9-ounce package condensed mincemeat 
1 cup orange juice 
1 teaspoon grated orange rind 
2 eggs 
1/2 cup firmly packed brown sugar 
1 tablespoon rum flavoring 
1/2 cup bread crumbs 
1 cup self-rising flour 
1/2 cup chopped walnuts 
In a small saucepan, break mincemeat into pieces; add orange juice and rind.  
Bring to a boil; boil briskly, stirring occasionally, for 2 minutes.  Cool. 

Spray a 1-quart mold with non-stick vegetable spray. 

In a large mixing bowl, beat eggs until lemon-colored; stir in brown sugar and rum flavoring.  
Stir in bread crumbs and mincemeat mixture.  Fold in flour; stir in nuts.  Pour into prepared mold. 

Place a rack in a deep kettle.  Add 2-inches hot water.  Place mold on the rack; cover the kettle.  
Bring to a boil; reduce heat and steam for 1 hour.  Remove from kettle and unmold. 
Suet Pudding 

(Yield: 6 servings)  
2-1/2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1 teaspoon allspice 
1/2 teaspoon ground nutmeg 
1 teaspoon salt 
1 cup finely chopped suet 
1 cup sour milk 
1 cup molasses 
1 cup raisins 
1/2 cup chopped nuts 
1/2 cup all-purpose flour 
Spray a 2-quart heat-proof bowl with non-stick vegetable spray. 

In a large mixing bowl, combine flour, baking soda, spices, and salt.  In a  small bowl, combine 
suet, milk, and molasses; stir into flour mixture.  Toss raisins and nuts in flour; stir into the 
batter.  Pour into prepared bowl.  Cover with aluminum foil; seal tightly.  Place in a large saucepan.  
Pour in boiling water until halfway up the sides of the bowl.  Simmer, covered, for 3 hours, replacing 
hot water as necessary. 
Old - Fashioned  Suet  Pudding

 Ingredients : 
 1 c. suet, chopped fine
 1 c. molasses
 1 c. milk
 3 c. sifted flour
 1 tsp. soda
 4 tsp. baking powder
 2 tsp. Pumpkin pie spice (or 1 tsp. cinnamon, 1 tsp. nutmeg and 1/2 tsp. allspice)
 1 c. raisins
 1 c. nutmeats 
 1 c. dates, citron, currants, prunes

 Preparation : 
 Mix all together and pour into two well-greased molds (such as  1
 lb. coffee cans and cover with foil.)  Do not fill over 2/3 full. 
 Steam 2 hours in covered kettle.  Serve with foamy sauce or hard
 sauce or whip.  May be frozen.  
 Suet  Pudding

 Ingredients : 
 3 c. flour
 1 tsp. salt
 1 c. ground suet
 1 c. milk
 1 tsp. soda
 1 c. molasses
 1 c. raisins
 1 c. nuts
Hard Sauce:
 1 c. brown sugar
 2 tbsp. flour

 Preparation : 
  Mix above ingredients together until blended.  Pour into loaf
 pans and steam for 3 hours.  Serve warm with Hard Sauce drizzled
 over slices.  DIRECTIONS FOR HARD SAUCE:  Mix together with cold
 water until sugar dissolves. Add boiling water, stirring until
 thickened.  Can be warmed by steaming.  This will keep indefinitely.
 Suet  Pudding

 Ingredients : 
 1 c. chopped suet
 1 c. molasses
 1 c. sweet milk
 1 tsp. baking soda
 1 tsp. salt
 1 tsp. cinnamon
 3 1/2 c. flour
 1 c. raisins
 1 c. candied fruit
 Lemon Sauce:
 1 c. sugar
 2 tbsp. flour
 1/3 c. butter
 1 c. boiling water
 Juice & rind of 1 lemon

 Preparation : 
  Cook lemon sauce until thickened.  Mix all ingredients.  Put into
 2 (1 pound) coffee cans.  Place cans in large pan.  Cover coffee
 cans with water to within 2 inches from the top of the cans.  Place
 cover over the pan and steam pudding 2 hours. Water should be just
 under boiling.  Serve pudding hot with lemon sauce. 
 Old  Fashioned  Mincemeat

 Ingredients : 
 4 lbs. beef
 1 lb. suet
 8 lbs. apples
 4 lbs. sugar
 2 lbs. raisins
 1 c. vinegar
 2 tbsp. cinnamon
 1 tbsp. salt
 1 c. chopped citron, opt.

 Preparation : 
 Cook beef until tender, then run through meat grinder with suet. 
 Pare and quarter apples.  combine all ingredients and cook one hour,
 stirring occasionally.  remove from heat and seal in sterilized
 jars.  Makes 9 quarts.  

Blueberry Buns

----- Original Message ----- 
From: Lannie
To: phaedrus
Sent: Saturday, August 09, 2003 7:49 PM
Subject: 2 recipes

> I have been looking for 2 recipes:
> One is an Alsatian recipe made with mixed red berries and pearl tapioca
> cooked to a sauce consistency (I think). My daughter had it in Switzerland
> and hasn't stopped raving about it.
> 2) Blueberry buns: My husband grew up on them in Toronto, Canada.  
> They came from a Jewish bakery and are a yeast dough filled with blueberries.
> I
> If you can find these two recipes I would be very grateful.
> Lannie

Hi Lannie,

I had no luck with the Alsatian recipe. If your daughter can tell you the name of the dish, I might have more luck with that.

I did find the blueberry buns recipe. See below.


Toronto Blueberry Buns
Adapted from the recipe used by Toronto's Open Window Bakery and reported by Matthew Goodman.

Makes 8 buns

1 package active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 teaspoon salt
3 tablespoons vegetable shortening
2 eggs
1/2 teaspoon vanilla
2 cups (1 pint) fresh or thawed frozen blueberries
1/2 cup sugar
1 tablespoon cornstarch dissolved in 1/4 cup water
1/4 teaspoon salt
1 egg beaten with 1 teaspoon water for egg wash
Sugar for sprinkling
In a small bowl, dissolve the yeast in the water. Let stand until mixture
begins to bubble, about 5 minutes.

Sift together flour, sugar and salt. Place in the bowl of an electric mixer.
Add shortening, yeast and water, eggs and vanilla and beat until dough is
smooth. Let stand while preparing filling.

Mix filling ingredients in a medium saucepan. Bring to a boil, then lower
heat and simmer uncovered for 5 minutes, stirring occasionally, until
mixture thickens. Remove from heat and let cool.

On a well-floured surface, roll out dough to 1/8-inch thickness. Add flour
whenever dough threatens to stick. Cut dough into pieces 5 inches square.
Place 1 tablespoon filling in center of square, then fold dough over on top
and pinch to close. Pinch ends closed. Cover buns with a towel and let stand
30 minutes.

Preheat oven to 375 degrees. Brush buns with egg wash and sprinkle tops with
sugar. Bake until browned, about 16 minutes. Serve warm or at room
Blueberry Buns
from Denniston by the Sea B&B
located in Victoria, British Columbia.

Good, basic sweet yeast dough
1 package of active dry yeast
1/4 cup water
2 cups of whole milk, light cream or half&half, cooled to lukewarm
3/4 cup sugar
1 1/2 tsp salt
6-7 cups white flour
1/2 cup of butter melted and cooled
1 cup mashed blueberries, canned fresh, frozen (drain excess juice)
2 Tbsp lemon juice
1 egg beaten
1/2 cup sugar (more to taste)

Dissolve yeast in water and add the milk, sugar, salt and half flour. Beat
for 1 minute. Stir in butter until well combined and enough of the remaining
flour to make a stiff dough. Turn onto board and knead until smooth. Place
dough in a greased bowl, turn it so the surface is covered in a film of
butter, cover let it rise in a warm spot until doubled.

Divide the dough into 12 parts, roll and flatten, shape into a round about 4
inches. Turn up the edges and indent the centre to form a slight bowl shape
to hold the filling. Combine the berries, lemon juice, egg and sugar, use
about 2 tablespoons for each round. Let the buns rise for about 30 min.
brush the edges with milk and bake in a hot oven 400 for 10 minutes or until
lightly browned.

Divide the dough into 12 parts, roll and flatten, shape into a round about 4
inches. Turn up the edges and indent the centre to forma slight bowl shape
to hold the filling. Combine the berries, lemon juice, egg and sugar, use
about 2 tablespoons for each round. Let the buns rise for about 30 min.
brush the edges with milk and bake in a hot oven 400 for 10 minutes or until
lightly browned.

*These buns are delicious for a special breakfast treat, the dough can be
make the previous night and kept in the refrigerator, you need to allow time
for the dough to warm up and rise after it has been taken out of the fridge.
The blueberry sauce can be prepared the night before and refrigerated as

Stella D'oro Egg Biscuits

  ----- Original Message ----- 
  From: Joan
  To: phaedrus 
  Sent: Saturday, August 09, 2003 9:21 PM
  Subject: Egg Biscuits

  I have been trying to find the recipe for egg biscuits for sometime now.  There are 
  many substitutes but not the one I am looking for.  These biscuits were made by the 
  Stella Dora Co. some years ago. Unfortunately they are no longer in business.  
  Many thanks,             


Hello Joan,

Stella D'Oro is still in business. They were bought by Nabisco, which was bought in turn by Kraft, but Stella D'Oro is still making cookies there in the Bronx, NY. There have been distribution problems, with many people complaining that they can't find Stella D'oro products on the shelves any more, but it's not because they went out of business.

They have a website at:

Stella D'Oro

You can buy Stella D'oro products online at Netgrocer:


I could not find a recipe for "Roman Egg Biscuits", but I did find the below recipe for "Italian egg biscuits".



  (Italian egg biscuits)

  6 cups flour 
  1/2 cup milk 
  6 eggs
  1 cup oil 
  1 teaspoon salt 
  3 tablespoons baking powder
  1 cup sugar 
  1 small bottle of anise flavoring

  Mix the following ingredients in a blender: eggs, anise, oil, salt, milk and sugar. 

  Make a well with the flour and baking powder in a large bowl. Add the above ingredients 
  that you have mixed in the blender. Mix well. Roll in strips about 4 inches long and tie 
  in half a knot. Place on ungreased cookie sheet and brush top with egg before baking. 

  Bake at 325 degrees for 12-15 min. until top is light brown. Remove from cookie sheet 
  right away. Once cool make a glaze of conf. sugar (XXX), water, or anise flavoring. 
  Drizzle over top of cookie. 

You want... What???

----- Original Message ----- 
From: r.g.
To: phaedrus
Sent: Saturday, August 09, 2003 8:16 AM
Subject: Historic receipes

> I am interested in historic receipes from Germany around the 1700s and
> France in the mid 1800.  I would also be interested in knowing the how the
> spices that were brought back by Marco Polo were used in Italy.  It would
> especially be interesting to compare the diets of Italy before and after
> the introduction of spices to Europe.  Thanks for taking the time to read
> my e-mail.
> R.G.

Hello R.G.,

Do you want me to throw in the history of the world for the past 10,000 years, as well?

I enjoy locating single recipes or researching the history of a single dish, but you are asking for three essays. I don't have that much time to spend on it.

Here are a few Marco Polo and Italian food history links from the seach engine "Google". If you want to research such big questions, you should learn to use the search engines.

Italian Food Before Marco Polo



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