Plum Pudding. No. 1.
Half a pound of raisins stoned, half a pound of suet, good weight, shred very fine, half a pint of milk, four eggs, two of the whites only. Beat the eggs first, mix half the milk with them, stir in the flour and the rest of the milk by degrees, then the suet and raisins, and a small tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together in the beginning, and stir all the ingredients well together. A plum pudding should never boil less than five hours; longer will not hurt it. This quantity makes a large plain pudding: half might do.
Plum Pudding. No. 2.
One pound of jar raisins stoned and cut in pieces, one pound of suet shred small, with a very little salt to it; six eggs, beat with a little brandy and sack, nearly a pint of milk, a nutmeg grated, a very little flour, not more than a spoonful, among the raisins, to separate them from each other, and as much grated bread as will make these ingredients of the proper consistence when they are all mixed together.
Plum Pudding. No. 3.
Take half a pound of crumb of stale bread; cut it in pieces; boil half a pint of milk and pour over it; let it stand half an hour to soak. Take half a pound of beef suet shred fine, half a pound of raisins, half a pound of currants beat up with a little salt; mix them well together with a handful of flour. Butter the dish, and put the pudding in it to bake; but if boiled, flour the bag, or butter the mould, if you boil it in one. To this quantity put three eggs.
Plum Pudding. No. 4.
One pound of beef suet, one pound of raisins stoned, four table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of salt, five eggs, and half a grated nutmeg. Flour the cloth well, and boil it six hours.
Plum Pudding. No. 5.
Take currants, raisins, suet, bread crumb, and sugar, half a pound of each, five eggs, two ounces of almonds blanched and shred very fine, citron and brandy to taste, and a spoonful of flour.