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.

26 Dec 2005, 4:41 p.m. - Martha Rosen

An 18th century recipe for plum porridge is available at this address: http://web.archive.org/web/20041217220330/http://thefoody.com/hpudding/plumporridge.html [Link changed to archive.org version by Phil, 21 Sep 2011.]

26 Dec 2015, 12:54 a.m. - Bill

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.


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