MRS. BURROWS’ PLUM PUDDING

From 1889:

The wife of Congressman Burrows gives a recipe for plum pudding. It is as follows:

Ten eggs, three loaves of stale bread (grated), one and one-half pounds of beef chopped fine, one cup of sugar, one glass of brandy, one nutmeg, one pound of raisins, one pound of currants, one-half pound of citron, all chopped.

Beat the eggs then add the sugar, grated nutmeg and brandy. Beat all till very light. Mix the grated bread with the suet and fruit and put in the eggs next, etc.
Boil three to four hours.
Signed MRS J C BURROWS