Recipe - Martha Washingtons Plum Pudding

OLD FARMER'S ALMANAC

COLONIAL COOKBOOKYANKEE
2 One half pound Prunes
1 One half pound Raisins
Three fourths cup Brandy
2 teaspoon Cinnamon
One half teaspoon Cloves
1 teaspoon Allspice
2 teaspoon Mace
1 One half teaspoon Nutmeg
1 pound Beef suet, minced
One half cup Grated orange peel
One fourth cup Grated lemon peel
1 pound Citron
2 cup Flour
7 Eggs, beaten
2 cup Sugar

**According to her time honored recipe, you take three days to prepare this
great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in its
cooking water and add brandy and spices. let mixture steep for 2 days in
cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs and
sugar. Press into a butter breadloaf pan, cover tightly, and steam for 6
hours. You will have the famous pudding.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini