Old-Fashioned Creole Plum Pudding

Old-Fashioned Creole Plum Pudding

2 Pounds of Beef Suet.          1  1/2 Pounds of Flour.    1 Pound of Sugar.
The Yolks of 8 Eggs.         1 Pound of Raisins.     1 Pound of Currants.
¼  Pound of Citron.     One Pint Cider. 1 Nutmeg.     A Pinch of Cinnamon.

Chop finely two pounds of beef suet. Mix with it one and a half pounds of sifted flour; add to this one pound of sugar, the yolks of eight eggs, one pound of raisins, stoned and floured: one pound of currants, one-quarter pound citron, chopped fine; one pint cider, one nutmeg, grated, and a little cinnamon. Beat the whole well together, adding milk till of proper consistency. Wrap in a cloth, previously scalded and floured, leaving room for the pudding to swell; boil six hours, and serve with Hard Sauce.