Martha Washington's Very Own Plum Pudding Receipe

     Plum Pudding was probably not served in colonial Woodbury. Christmas may not have been observed at all in fact. Congregationalists were vehemently opposed to certain celebrations which the Church of England held dear. In 1659 a law was enacted in Massachusetts forcing anyone who observed Christmas ‘by abstinence from labor, feasting, or any other way’ to pay a fine of five shillings for each offense. Mince ‘pye’ and plum pudding were declared ‘sinfully rich’ and outlawed. These laws were later rescinded, but the conflict didn’t go away. On Christmas Day in 1706 a riot broke out in Boston. Rocks were hurled through church windows and fist fights broke out in the cobble stoned streets. The battle was between Congregationalists who believed that people should go to work as usual on December 25 and the Anglicans who wanted to attend church, sing carols and feast in honor of the birth of Christ.
     In colonial Virginia, however, Christmas was a grand celebration. Martha Washington recorded her own Plum Pudding recipe.
Ingredients:

2 1/2 lb Prunes 

1 1/2 lb Raisins 

3/4 cup Brandy 

2 tsp Cinnamon 

1/2 tsp Cloves 

1 tsp Allspice 

2 tsp Mace 

1 1/2 tsp Nutmeg 

1 lb Beef suet, minced 

1/2 cup orange peel grated 

1/4 cup lemon peel grated 

1 lb Citron 

2 cup Flour 

7 Eggs, beaten 

2 cup Sugar

Cook prunes and raisins until soft. Leave the fruit in its cooking water and add brandy and spices. Allow this mixture to steep for 2 days in cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated orange and lemon peel and citron, combining further with flour, eggs and sugar. Press into a buttered pan, cover tightly, and steam for 6 hours.