Classic Recipes : Plum Pudding

Fannie Merritt Farmer Boston Cooking-School Cookbook (1896 edition)

Ingredients

1/2 lb. Stale Bread Crumbs
1 cup Scalded Milk
1/4 lb. Sugar
4 Eggs
1/2 lb. Raisins, seeded, cut in pieces, and floured
1/4 lb. Currants
1/4 lb. Finely Chopped Figs
2 oz. Finely Cut Citron
1/2 lb. Suet
1/4 cup Wine and Brandy mixed
1/2 Grated Nutmeg
3/4 teaspoon Cinnamon
1/3 teaspoon Clove
1/3 teaspoon Mace

Directions

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.

Classic Recipe -- Pfeffernusse

The Settlement Cookbook (1903 edition)
THE WAY TO A MAN'S HEART
Under the Auspices of The Settlement (The Milwaukee Settlement House)

Sift together two cups of sugar, four cups of flour, one tablespoon of cinnamon, half a teaspoonful of cloves, one teaspoonful and a half of baking powder, and add half a cup of citron, grated or chopped fine, the grated yellow rind of a lemon, and a liberal grating of nutmeg. Mix to a dough with four large eggs, beaten slightly, without separating the whites and yolks. With buttered hands shape the mixture into small balls about the size of a hickory nut, and bake on buttered tins, an inch apart. The recipe makes about six dozen cakes, having the size and appearance of macaroons.