1893 text

The national Christmas dish of plum pudding is a modern evolution from plum porridge, which was probably similar to the dish still produced at Windsor Castle.


This text comes from a footnote on a diary entry in the 1893 edition edited by Henry B. Wheatley.

2 Annotations

Bill  •  Link

To make Plum Porridge for Christmas.
TAKE a leg and shin of beef, put them into 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; then slice six penny loaves thin, cut 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 into 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 prunes, 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; then put in three pounds of sugar, a little salt, a quart of sack, a quart of claret, and the juice of two or three lemons. You may thicken with sage instead of bread, if you please; pour them into earthen pans, and keep them for use.
---The Art of Cookery Made Plain and Easy. H. Glasse, 1784.

Log in to post an annotation.

If you don't have an account, then register here.

References

Chart showing the number of references in each month of the diary’s entries.

1662