Christmas Plum Pudding
Ingredients:
1 1/4 lb. Suet
1 lb. Demerara (cane) sugar
1 lb. raisins
1 lb. sultanas
4 oz. citron peel
4 oz. candied peel
1 tsp. mixed spice
1/2 tsp. nutmeg
1 lb. breadcrumbs
1/2 lb. sifted flour
1 lb. eggs (weighed in their shells)
1 wineglassful brandy
1/2 pint milk
Prepare all ingredients, well whip the eggs, add to milk, and thoroughly mix. Let stand for 12 hours in a cool place, add brandy and put into well-greased basins and boil 8 hours or longer. Sufficient for twenty to twenty-eight people.
(From the Regency Christmas Feast: http://www.literary-liaisons.com/article022.html)--and mentioned in The Holly & The Thistle!
1 1/4 lb. Suet
1 lb. Demerara (cane) sugar
1 lb. raisins
1 lb. sultanas
4 oz. citron peel
4 oz. candied peel
1 tsp. mixed spice
1/2 tsp. nutmeg
1 lb. breadcrumbs
1/2 lb. sifted flour
1 lb. eggs (weighed in their shells)
1 wineglassful brandy
1/2 pint milk
Prepare all ingredients, well whip the eggs, add to milk, and thoroughly mix. Let stand for 12 hours in a cool place, add brandy and put into well-greased basins and boil 8 hours or longer. Sufficient for twenty to twenty-eight people.
(From the Regency Christmas Feast: http://www.literary-liaisons.com/article022.html)--and mentioned in The Holly & The Thistle!
Hot Wassail
1 gallon apple cider
1 large can pineapple juice (unsweetened)
3/4 cup tea (can use herb tea)
Place in a cheesecloth sack:
1 Tablespoon whole cloves
1 Tablespoon whole allspice
2 sticks cinnamon
Let it simmer very slowly for 4 to 6 hours. You can add water if it evaporates too much. Your home will smell wonderful! Serve warm, garnish with orange slices.
Serves 20.
1 large can pineapple juice (unsweetened)
3/4 cup tea (can use herb tea)
Place in a cheesecloth sack:
1 Tablespoon whole cloves
1 Tablespoon whole allspice
2 sticks cinnamon
Let it simmer very slowly for 4 to 6 hours. You can add water if it evaporates too much. Your home will smell wonderful! Serve warm, garnish with orange slices.
Serves 20.
Eggnog
6 eggs
1/4 cup sugar
1/4 tsp salt
1 quart milk
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
Beat eggs, sugar and salt together in a saucepan. Stir in half the milk (2 cups). On low heat, cook until mixture is thick and thinly coats a spoon. Make sure to stir constantly. Remove from heat and mix in the last of the milk and the vanilla.
Cover and chill overnight. Serve eggnog with a dusting of nutmeg and cinnamon.
(From the Jane Austen Centre: http://www.janeausten.co.uk/here-we-come-a-wassailing)
1/4 cup sugar
1/4 tsp salt
1 quart milk
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
Beat eggs, sugar and salt together in a saucepan. Stir in half the milk (2 cups). On low heat, cook until mixture is thick and thinly coats a spoon. Make sure to stir constantly. Remove from heat and mix in the last of the milk and the vanilla.
Cover and chill overnight. Serve eggnog with a dusting of nutmeg and cinnamon.
(From the Jane Austen Centre: http://www.janeausten.co.uk/here-we-come-a-wassailing)
