Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1902-01-30
THE GREAT PLUM PUDDING.
II is Baked in Proportions to Feed
Whole Parishes.

Plum pudding is as closely asso-
ciated with an English Christmas as
the holly and mistletoe. No Christ
mas dinner would be complete with
out 1t. Occasionally we read OF mon
ster plum buildings large enough to
feed an entire parish. In the village
of Paignton, in Devonshire, The old
charter provided that on each 50th
Christmas day the village should pro-
vide a plum pudding large enough to
feed all the poor.
In accordance with the provisions
of that charter, on the first Christmas
of the 10Th century, pudding was
made which weighed 900 pounds
The ingredients included more than a
bushel of eggs, 120 pounds of suet.
a like weight of raisins, and 500
pounds of flour. Such monster pud-
ding required a good deal of boring
and a large brewing copper was util-
ICED for that purpose. 1t was kept
boiling from Saturday morning to
Tuesday evening, and when those in
charge thought it sufficiently cooked
it was drawn by three horses to the
village green, and there served out
to the people, not only to the poor,
but to every person who liked to par
| ticipate. Unfortunately, it had not
been boiled long enough. for the heat
had not penetrated to the center of
the vast mass.
A few years later there was mons
ter pudding made in Southwark, then
a suburban borough of London. The
pudding was carried through the
streets in procession. headed by a
band, playing alternately Christmas
music and popular tunes.
In 1858 the village of Paigntown
was connected with civilization by
means of railroad and to celebrate
the event, the people. remembering
the old charter, thought we'll to have
monster pudding as part of the
festivities. The preparations cost
1925. the ingredients considerably
more. These consisted of 900 pounds
of -four. 400 pounds of raisms, l9C
pounds of currants, 400 pounds OF
suet, l9l pounds of breadcrumhs, 3!
, pounds of sugar, 800 lemons. i44 nut
megs and 500 quarts of milk. Re
Numbering the previous failure. III,
, persons who undertook the prepare
, ton of the pudding made it In parts
, building 1t up into the usual rounC
, shape after the cooking had beer
done. This pudding weighed nearE
nd a hal nd nfO y
, We're employed to take 1t to the val
, lage green with all betting cere
, mony. Thousands were there L
welcome it.
, At church fair held about 10 years
ago monster pudding formed par
of the attraction. 1t was not nearl,
so large as the giants Just referred TO
, though 1t stood four feet high anC
, weighed ESQ pounds. The ingredienti
, consisted of ~ eggs. 50 pounds o
, four. currants and raisins. 81 pounds
of sugar. "a pounds Of breadcrrmbs
i, nine pounds of mixed spice. Thi,
! was also boiled in sections and errec
ted after being cooked.
In some parts of England the pud
/. ding eaten on Christmas day is yea
old, the good wife making enough pud
ding to last over several family cele
, bration days. but reserving one pud
, ding FOR the following Christmas.
a genuine English pudding is boiled
long enough II groughs richer will
age, hence the custum. Many house
, keepers boil them cool until one 1
wanted. the selected one being hoileC
from four to six hours longer previou.
to being placed on the table.