Mary Lorraine Danroth
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MARY LORRAINE DANROTH
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7. Plum pudding was eaten as an appetiser before Christmas dinner. Plum porridge was much enjoyed as an appetiser to line the stomach before the rich dinner to come. It was a thick broth of mutton or beef, boiled in a skin with plums, spices, dried fruits, breadcrumbs and wine. In the later 16th century, flour was added to make a pudding or cake. Centuries later, the Victorians would remove the meat and turn plum porridge into the rich Christmas pudding we know today, serving it as a dessert.
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