Recipes > Desserts > To make Plumb Porridge

To make Plumb Porridge


  • 2 shanks of beef
  • 10 quarts of water
  • 2 penny loaves
  • 4 pounds of currans
  • 2 pounds of raisins
  • 2 pounds of prunes
  • 1/4 ounce of mace
  • a few cloves beat fine
  • 1 pound of sugar
  • a little salt
  • 1 quart or better of claret
  • juice of 2 or 3 lemons or verjuice
  • sagoo


Take the beef and 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 the currans, and let them boil a little; then put in the raisins, and prunes, let them boil till they swell; then put in the mace, cloves, mix it with a little water, and put it into your pot; also the sugar, salt, claret, and the lemon juice or verjuice; thicken it with sagoo instead of bread; so put it in earthen pots, and keep it for use.


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English Housewifry (1764).

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