Recipe for Plum Duff
from The Yankee Whaler (by Clifford Ashley, 1926, page 138)
1 pound of flour
1 teaspoon soda
2 teaspoons cream of tartar
2 oz drippings (liquid animal fat)
Pinch of salt
6 oz raisins
4 oz sugar
Sift the flour, soda, cream of tartar, and salt together and add the drippings. Stone the raisins and add the sugar. Mix all together with water. Make into balls and boil for 4 hours or steam for 5 hours. If allowed, serve with sweet sauce.