Plum Porridge
2 Shanks of Beef
11.35lt (20 pints) Water
1.1lt (2 pints) Claret
900g (2lb) Currants
900g (2lb) Raisins
900g (2lb) Prunes
450g (1lb) Sugar
285340g (10-12oz) White Bread*, thinly sliced
2-3 Lemons, juice only
7g (Ľoz) Mace
Few Cloves, crushed
Salt
Simmer the beef in the water until tender.
Strain the stock and reserve.
Wipe the saucepan and add some of the stock the bread, thinly sliced with crusts removed.
Cover and allow to stand for 15 minutes.
Then boil for a further 15 minutes.
Add the currants, raisins and prunes and boil until they swell.
Mix the mace and cloves with a little water and add to the saucepan.
Add the sugar, salt, lemon juice and the claret.
Put into containers until required.
You can use sago as a thickening agent instead of the bread if preferred.
*A Penny Loaf weighs just over 150g (5oz), so this measure has been substituted.
To make Plumb Porridge
Take two shanks of beef, and ten quarts of water, let it boil over a slow fire till it be tender, and when the broth is strong, strain it out, wipe the pot and put in the broth again, slice in two penny loaves thin, cutting off the top and bottom, put some of the liquor to it, cover it up and let it stand for a quarter of an hour, so put it into the pot again, and let it boil a quarter of an hour, then put in four pounds of currans, and let them boil a little; then put in two pounds of raisins, and two pounds of prunes, let them boil till they swell; then put in a quarter of an ounce of mace, a few cloves beat fine, mix it with a little water, and put it into your pot; also a pound of sugar, a little salt, a quart or better of claret, and the juice of two or three lemons or verjuice; thicken it with sagoo instead of bread; so put it in earthen pots, and keep it for use.
English Housewifry - 1764
Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
Many of such recipes do not contain exact weights and measures, or cooking temperatures, so it is advised that only experienced cooks should attempt using them.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved