Research can be many things: Fascinating, engaging, time-consuming, surprising, delightful. Even yummy.
If you’ve been reading The Sinclair Sisters of Cripple Creek novels, you know Miss Hattie attends First Congregational Church in Cripple Creek, Colorado. In Two Brides Too Many, the Sinclair sisters began attending the church. By the end of Too Rich for a Bride, Ida’s husband Tucker Raines served as the church’s new pastor.
As part of my research for a series, I like to visit museums in my setting.
In those museums, I peruse any local books offered in the gift shop.
The Cripple Creek District Museum is one of my favorite hangouts when I’m in Cripple Creek.
Imagine my delight when I came across a red book titled:
Church History Cook Book
First Congregational Church
Cripple Creek, Colo.
The small, thin cook booklet actually lists the names and addresses of the cooks offering the recipes. But there’s more—the year(s) of the cook’s residence in Cripple Creek. The First Congregational Church of Cripple Creek existed for twenty years, spanning the late 1890’s, the time in which the Sinclair Sisters series is set. And now I have a collection of recipes used by women in that time and place. One of the reasons I enjoy researching a time period and setting, its culture and its people.
Since it is December and Christmas is upon us, I thought it would be fun to share three Christmas Plum Pudding recipes from the First Congregational Church cookbook published by the Cripple Creek District Museum.
Christmas pudding is a pudding that was traditionally served on Christmas Day (December 25). It originated in medieval England, and was best know as plum pudding in our Victorian era. Many families had a recipe handed down generation to generation. The early English Christmas pudding was boiled in a pudding cloth, and often presented as a rounded mound of pudding. Victorian tradition involved putting the batter into a basin and steaming it.
Christmas Plum Pudding
One cup currants
1 cup suet, chopped fine
2 cups bread crumbs
1 cup sugar
1 cup seeded raisins
1 cup sour milk
1 level teaspoon soda
½ cup candied citron, sliced
1 teaspoons cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt.
Roll fruit in flour and add flour enough to make a stiff batter. Steam or boil four hours. Serve with a sauce.
Mrs. Philbrick, 1899
Christmas Plum Pudding
3 cups bread crumbs
2 ½ cups suet
2 cups sugar
1 lb raisins
3 cups currants
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmegs
1 teaspoon soda
3 cups buttermilk
Flour to thicken quite stiff
Boil four hours.
Dr. B. Murray, 1895
Christmas Plum Pudding
1 cup beef suit, chopped
2 cups bread crumbs
½ cup citron
1 cup English walnuts
1 cup seeded raisins
1 cup currants
1 pint of flour
4 eggs, well beaten
1 heaping cup sugar
1 teaspoon nutmeg
1 level teaspoon soda, dissolved in a little warm water
Mix fruit with some of the flour. Put eggs, sugar and salt into the milk and spices, add fruit bread crumbs and suet, then add soda and the rest of the flour. Mix thoroughly. Steam four hours.
Mrs. T. P. Connor, 1895
We’ll want a sauce to go with our pudding. Favorites include cream, hard sauce, brandy butter, and golden sauce. I’ll share Miss Ella’s recipe for the latter.
Golden Sauce
½ cup butter and 1 cup sugar beaten to a cream. Add 3 egg yolks beaten light, then add the bell beaten whites. Lemon extract to taste. Place in a double boiler, stir till it thickens. Serve hot. Miss Ella Hummer, 1894-1909
Have you ever eaten or made Plum Pudding?
What Family recipe are you most looking forward to this Christmas?
© 2012 Mona Hodgson, Author and Speaker
Comments 4
Thanks for posting the recipe. I have never eaten plum pudding. At Christmas time my Grandma alway makes bread pudding. I think that is the recipe I look forward to most this Christmas. Maybe this year she will finally share her recipe with us.
Fun, Katie. Enjoy the bread pudding.
Merry Christmas!
Mona
very interesting. I bet you were glad to find that cookbook. There is a PBS program called A Taste of History where the gentleman gives history and cooks the food the same way they did hundreds of years ago with wood and fireplaces open pits etc. It’s facinating to know they cooked just as fancy years ago with limited equipment. Many are recipies we still make today.
The PBS program sounds great, Peter. Thanks for sharing. Mona