Old Fashioned Creole Plum Pudding

Name: Old Fashioned Creole Plum Pudding (Pouding aux Raisins a l’Ancienne Mode Creole)
Cuisine: United States
Ingredients: 2 Glassfuls of Brandy; A Pound of Currants; A Hard or Brandy Sauce; A Nutmeg, Grated; A Pinch of Cinnamon Milk; ¼ Pound of Citron; A Glassful of Madeira Wine; The Yolks of 8 Eggs; 1½ Pounds of Flour; 2 Pounds of Beef Suet; A Pound of Sugar; A Pound of Raisins

Pouding aux Raisins a l’Ancienne Mode Creole

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

2 Pounds of Beef Suet
1½ Pounds of Flour
A Pound<

Americas
United States
Pastry
New Orleans

Method

Chop finely two pounds of beef suet. Take one and a half pounds of flour, mix with suet; add to this one pound of sugar, the yolks of eight eggs, one