Day 317: Plum Pudding

The term “Plum” in Plum Pudding apparently dates to a time when dried fruits like raisins and currants were all called plums. Now you know. This review and recipe from the 1898 “The New Galt Cookbook”

Cooking with the Galt Cook Book

It snowed today enough to stay on the ground a bit and now that Remembrance Day is over there are signs of Christmas everywhere. So, I’m going to make one of the recipes for Plum Pudding in The New Galt Cook Book (1898). It was contributed by Mrs. Hugh White of Branchton.

I put 1 cup of white sugar in a bowl and added 1 cup of suet and 1 cup of bread crumbs.  Suet is the hard fat around the kidneys of animals like cattle and sheep. Today we can buy it already prepared rather than having to chop and shred like Mrs. White did in 1898. I usually find the bags of shredded suet in the frozen meat section of the grocery store. This is the time of year to stock up as it is available for Christmas and many people use it for preparing suet feeders for…

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