The Epicure's Almanac or Diary of Good Living
December 22nd : PLUM PORRIDGE FOR CHRISTMAS FESTIVITIES
Make a good strong broth from four pounds of veal, and an equal quantity of shin of beef; strain and skim off the fat when cold. Whilst the consommé is preparing, wash and stone three pounds and a half of raisins of the sun
Wash and well dry the same weight of best Smyrna currants, take out the stones from two pounds and a half of French plums, and grate up the crumbs of two quartern loaves, squeeze the juice of eight oranges and four lemons; put these, with a stick of cinnamon reduced to powder, a grated nutmeg, half a dozen cloves, and five pounds of lump sugar into your broth; stir well together, and then pour in a dozen of sherry.
Put the vessel over a slow fire, that is, if you have one large enough for the purpose, if not, you must have recourse to the copper; when you perceive that the ingredients are soft, pour in six bottles of hock, stir the porridge well, and, as soon as it boils, it is fit for use.