Plum-Porridge for Christmas

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Leg and Shin of Beef, put to them eight Gallons of Water, and boil them till they are very tender; and when the Broth is strong, strain it out; wipe the Pot, and put in the Broth again; slice six Penny-loaves thin, cutting off the Top and Bottom, put some of the Liquor to it, cover it up, and let it stand a Quarter of an Hour, boil it and strain it, and then put it in your Pot; let it boil a Quarter of an Hour, then put in five Pounds of Currants, clean washed and picked; let them boil a little, and put in five Pounds of Raisins of the Sun stoned, and two Pounds of Pruens, and let them boil till they swell, then put in three Quarters of an Ounce of Mace, half an Ounce of Cloves, two Nutmegs, all of them beat fine, and mix it with a little Liquor cold, and put them in a very little while, and take off the Pot, and put in three Pounds of Sugar, a little Salt, a Quart of Sack, and a Quart of Claret, the Juice of two or three Lemons You may thicken with Sego, instead of Bread, if you please; pour them into earthen Pans, and keep them for use. You must boil two Pounds of Pruens in a Quart of Water, till they are tender, and strain them into the Pot, when it is a boiling.