American Southern

Ripe Plum Pudding

Name: Ripe Plum Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups milk; 0.5 tsp pepper; 0.5 tsp soda; 0.5 gallon plums

Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 21. One of the earliest known cookbooks by an African American author.

15 minPrep Time

30 minCook Time

6Servings

mediumDifficulty

I Made It!

Ingredients

2 cups milk
1/2 tsp pepper
1/2 tsp soda
1/2 gallon plums

Instructions

1
One pint sour milk, half lb butter made into a dough, half teaspoon soda; roll into a large sheet half a gallon stoned plums; scald and flour the sack, put the sheet of dough into the sack, turn in the fruit and pinch the dough together at the top, tie the sack tight and boil two hours.
2
For the sauce, half lb butter, and one lb sugar; cream butter and sugar together; break in three eggs, beat it until light; make it into rolls, to be sliced and eaten with the pudding.

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