A Poetical Recipe for a Plum Pudding
Air–”Jeanette and Jeannot.”
If you wish to make a puddin gin which everyone delights,
Of six pretty new laid eggs you must take the yolk and whites;
Beat them well up in a basin till they thoroughly combine,
And be sure you chop the suet up particularly fine;
Take a pound of pounded sugar, and some lemon peel beside;
Rub them well up togheter, with a pound of wheaten flour.
And then set them down to settle for a quarter of an hour:
Then tie the mixture in a cloth, and put it in a pot–
Some people like the water cold, and some prefer it hot.
But though I don’t know which of these two plans I ought to praise,
I know it ought to boil an hour for every pound it weights.
Oh! if I were Queen of England, or still better, Pope of Rome,
I’d have a vast plum pudding every day I dined at home.
All the world should have a piece: and if any did remain,
Next morning for my breakfast I would fry it up.