English Plum Pudding

Ingredients

• 110 pounds stale bread, cut into 3-4 inch squares
• 75 pounds seeded raisins
• 75 pounds cleaned currants
• 80 pounds granulated sugar
• 8 pounds citron, chopped
• 5 pounds candied lemon or orange peel, chopped
• 1¼ pounds ground nutmeg
• 1¼ pounds ground mace
• 18 dozen fresh eggs
• 35 pounds beef suet, chopped
• 5 pounds coarse sea salt
• 44 pounds wheat flour
• 5 gallons whisky or brandy
• 6 gallons cold water

Directions

1. Let the cut bread stand in a warm place until hard and dry, then brown it in a kettle, stirring constantly to prevent burning.

2. Once cooled, pass the bread through a fine plate of a chopping machine.

3. Rub the raisins and currants in some of the flour, and use more flour to cut the citron and lemon or orange peel.

4. In a mixing bowl, combine the bread, raisins, currants, citron peel, and suet. Mix thoroughly.

5. Add the salt and sugar, and mix again. Then add the eggs, spices, and brandy, mixing well.

6. Add 6 gallons of cold water and mix thoroughly. Let the mixture stand for 24 hours before filling into cans.

7. Wipe the cans clean before capping to ensure a good seal.

8. Close the vent and process for 10 minutes, then open the vent and blow. Close it again and process: 45 minutes for ½-pound cans, 1 hour for 1-pound cans, 1 hour and 5 minutes for 2-pound cans, and 1 hour and 45 minutes for 4-pound cans.

9. Do not cook plum pudding under pressure. If using cloth for local trade, steam 1-pound packages for 2 hours and 2-pound packages for 3 hours.