#15 Fig Pudding, number 1 ½ a lb. of breadcrumbs, ½ lb. of figs minced fine, 6 oz chopped suet, 6 sugar, tea cupful of milk, 2 eggs beaten, a little nutmeg; boil 4 hours. The front page has the name “Ada Augusta Warrington, March 20 1880 This is another handwritten recipe book from England, […]
Category: A Trip through Britain with Puddings, late 1800’s through early 1900’s
From these cookbooks we get a trip around the United Kingdom through the pudding recipes found in them. There are all kinds of them listed; 37 different puddings in the first book and 57 in the second one. I will list them once a month so you can enjoy trying them out one at a time. In England a “Pudding” is not always what we in the US would call a “Pudding”. Today if I say pudding, we think of things like the Jell-O pudding cups you can get in the store or the powdered stuff you can get in boxes. In Great Britain, it is often what ever is for dessert that day, in their media shows you will quite often hear someone asking “What is for Pudding today?” meaning what are they having for dessert.
But we also get the lovely and famous “Christmas Plumb Pudding”; that is only a small part in the family of “Puddings”. They go back into history, it would be difficult to pinpoint where they originally came from, the boiled pudding can be seen in all kinds of cook books going back to the Romans and all throughout the history of Great Britain and Europe.
#22 Viennoise (Viennese) Pudding Highbridge, Somerset in the UK during 1898 through 1911 Required: – 5oz small cakes of bread, 3oz castor sugar, 3oz mixed peel, 3oz cherries or sultanas, 1 oz of loaf sugar, juice & rind of 1 lemon, 2 eggs, ¾ pint of milk, 1 glass of sherry Mode: – The bread […]
#14 Cholenohdley Pudding Pour a pint of boiling milk over ¼ lb. of breadcrumbs and ¼ lb. butter. Mix it well with a spoon until nearly cold, then put 3 or 5 eggs and the whites of 2 or 1, the rind of and juice of a lemon, sugar to taste; put preserve of any […]
#21 Loch Lomond Pudding Beat a quarter of a pound of dripping to a cream. Stir in two table-spoonsfuls of brown sugar, 2 table-spoonsful of any jam & half a tea-spoonful of carbonate of soda: add four oz of flour & lastly beat in 2 eggs one by one. Bake in a buttered pie-dish about […]
A Trip through Britain with Puddings, 2nd book dated 1880 #13 Castle Pudding 3 eggs, their weight in flour, sugar & butter, well beat the eggs strew in the flour, sugar and the butter last. The butter had better be a little marinade, put into cups buttered and bake ½ hour. Mallory This website is […]
Highbridge, Somerset in the UK during 1898 through 1911 #20 Crocus Pudding Ingredients: 1 pint milk, 2 tablespoonfuls cornflour, ¼ lb. ratifia biscuit biscuits, 6oz castor sugar, grated rind & juice of 2 lemons. Boil milk and flour which has already been mixed with cold milk. Stir & let boil 3 or four minutes. Move […]
#12 Cabinet Pudding Spread the inside of a mould with butter and ornament the bottom and sides with dried cherries or raisins or candied peel. Fill the mould with alternate slices of sponge cakes and ratifias, then fill up the mould with a cold custard made with 7 eggs and a pint of milk boiled […]
#19 Tapioca Pudding Butter a pie dish. Well cover the bottom with tapioca & nearly fill the dish with milk. Put in at 11:30 for 1 0’clock dinner. Afterwards add a beaten egg, 2 tablespoonfuls sugar & a little more milk To bind a milk Pudding If a pudding is too milky add another beaten […]
#18 Yorkshire Pudding Ingredients: 2 shop eggs & 1 fresh egg to every three tablespoonfuls of flour & a little salt. Beat well together till free from lumps, then add enough milk to about 4/5 of a pint basin. Time 30 mins in a quick oven I really like unusual sounding recipes, especially those that […]
#11 Citron Pudding ½ a pint of cream, 1 spoonful of flour, 2 oz of sugar, a little nutmeg. Mix them well together with the yolks of 3 eggs; put it into tea cups and stick in 2 oz of citron cut very thin. Bake them in a quick oven, turn them out on dishes. […]