Recipe Manuscript

Englischer Plumpudding Nr. 2. Für 12—14 Personen

Name: Englischer Plumpudding Nr. 2. Für 12—14 Personen
Prep time: PTPT30M
Cook time: PTPT6H
Yield: 14
Cuisine: European
Ingredients: 250g raisins; 250g currants (can substitute more raisins if needed); 250g beef suet, finely chopped (or frozen grated vegetable shortening as a modern substitute); 250g zwieback, crushed (or 250g dry white breadcrumbs); 250g sugar; 125g candied citron peel, chopped; 70g sweet almonds, chopped; 70g candied orange peel, chopped; 1/2 whole nutmeg, freshly grated; 80ml dark rum; Pinch of salt; 4 whole eggs; Milk, as needed for mixing

"English Plum Pudding No. 2. For 12–14 Persons"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Intermediate Dessert

Englischer Plumpudding Nr. 2. Für 12—14 Personen

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Englischer Plumpudding Nr. 2. Für 12—14 Personen

"nehme man ½ Pfd. Rosinen, ½ Pfd. Korinthen, ½ Pfd. gehacktes Nierenfett, ½ Pfd. gestoßener Zwieback, ½ Pfd. Zucker, ¼ Pfd. Citronat, 2½ Uz. gestoßene süße Mandeln2½ Uz. Orangenschale, ½ Muskatnuß, 1 Weinglas Rum, eine Prise Salz und 4 ganze Eier, wovon das Weiße nicht zu Schaum geschlagen wird. Eine Puddingmasse, welche in der Serviette gekocht werden soll, darf nicht fließend sein; aber sowohl trockner Zwieback als auch alte Semmelkrumen müssen mit etwas Milch angemengt werden, damit sich die Masse, wenn auch schwer, rühren läßt. Diese Bestandtheile werden gehörig mitcinander verbunden und in einer Serviette sechs Stunden gekocht."

English Translation

"Take ½ pound raisins, ½ pound currants, ½ pound chopped suet, ½ pound crushed rusks, ½ pound sugar, ¼ pound candied citron, 2½ ounces crushed sweet almonds, 2½ ounces orange peel, ½ nutmeg, 1 wine glass of rum, a pinch of salt, and 4 whole eggs, with the whites not beaten into foam. A pudding mixture that is to be cooked in a napkin should not be runny; but both dry rusks and old bread crumbs must be mixed with a little milk so that the batter, though heavy, can still be stirred. These ingredients are thoroughly combined and cooked in a napkin for six hours."

Note on the Original Text

Recipes from this period were brief, assuming the reader held basic cooking skills and understood techniques like tying puddings and long boiling. Quantities were given in pounds and ounces, and ingredients such as suet and zwieback were standard pantry items. Spelling reflects 19th-century German conventions, such as 'Bestandtheile' for 'ingredients' and 'gehörig mitcinander verbunden' for 'thoroughly mixed together.' Measurements like 'Weinglas' (wine glass) were based on assumed household objects. The recipe also clarifies that egg whites should not be beaten—an important detail for achieving the right dense texture.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe is from Henriette Davidis’ celebrated 'Praktisches Kochbuch', a foundational German cookbook published in 1897 for both everyday and refined home kitchens. Davidis helped shape household cooking in Germany, drawing inspiration from both local and international cuisines. The inclusion of English plum pudding reveals the Victorian fascination with British holiday traditions, especially festive puddings enjoyed at Christmas. German cookbooks of this period often included foreign recipes, adapted for German palates and available ingredients, reflecting both increased global trade and culinary curiosity. The recipe’s Milwaukee publication also showcases the continuing culinary exchange in German immigrant communities in America at the turn of the century.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks would have used a sturdy mixing bowl, a sharp knife for chopping candied peels and suet, and a heavy spoon for mixing the dense batter. Zwieback would have been crushed with a rolling pin or mortar and pestle. Instead of a modern pudding basin, the mixture was wrapped in a large linen napkin (serviette), tied securely with kitchen twine, and simmered in a large stockpot or iron kettle. The boiling was often done on a wood or coal stove, keeping the water gently bubbling for hours.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

6 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

9 oz raisins
9 oz currants (can substitute more raisins if needed)
9 oz beef suet, finely chopped (or frozen grated vegetable shortening as a modern substitute)
9 oz zwieback, crushed (or 9 oz dry white breadcrumbs)
9 oz sugar
4 1/2 oz candied citron peel, chopped
2 1/2 oz sweet almonds, chopped
2 1/2 oz candied orange peel, chopped
1/2 whole nutmeg, freshly grated
2 3/4 fl oz dark rum
Pinch of salt
4 whole eggs
Milk, as needed for mixing

Instructions

To make this classic English plum pudding for 12–14 people, begin by combining 9 ounces each of raisins, currants, finely chopped beef suet, crushed zwieback (or dried breadcrumbs as a substitute), and sugar in a large bowl.
Add 4 1/2 ounces candied citron peel, 2 1/2 ounces chopped sweet almonds, 2 1/2 ounces chopped candied orange peel, and half a grated nutmeg.
Pour in 1 small wine glass of dark rum (about 2 3/4 fluid ounces), a pinch of salt, and four whole eggs (do not separate the whites).
If the mixture is too dry to mix, moisten with a little milk—just enough so the batter is stiff yet able to be stirred.
Bind the pudding in a thick cloth (serviette) and tie securely, leaving room for the pudding to expand.
Place in a large pot of simmering water and cook gently for six hours, ensuring the pudding remains covered with water throughout.
Once cooked, carefully unwrap and serve warm, optionally flambéed with more rum.

Estimated Calories

490 per serving

Cooking Estimates

This plum pudding takes time but is worth the effort. You’ll spend about 30 minutes mixing ingredients and getting everything ready. The pudding cooks gently for 6 hours in simmering water. Each serving has about 490 calories, and the whole recipe serves 14 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.