A Trip through Britain with Puddings, 2nd book dated 1880 #5 Lemon Pudding ½ a lb. of each of bread crumbs & suet & Lisbon sugar, the juice & rind of two lemons, the yolks of 4 eggs, whites of two, the whole to be mixed well together, put into a mould; boil it an […]
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.
#12 Cherry Pudding Beat the yolks of 2 eggs till light, then the whites & add to ½ pint of milk; sift in ¼ lb. of flour and beat till smooth, adding 1 oz. melted butter and a pinch of salt. Drain the juice from sufficient stoned cherries to fill the mould you wish to […]
#11 Queen’s Pudding Required: – Pineapple, ½ oz isinglass, ½ pint cream, a tablespoonful of sugar. Method: – Soak the gelatine in ¼ pint of water, whip the cream & mix it with the chopped pineapple the sugar & the dissolved gelatine. Pour all into a buttered mould is set. When cold turn out the […]
#4 Black Cap Pudding Butter a mould & put with it a ¼ lb. of currants then fill it up with a light batter made of eggs, milk & flour seasoned with sugar, boil ½ an hour. Mallory It seems this recipe could be made with any dark fruit, but currants are the most common, […]
#3 Plain Puddings The yolks & whites of 3 eggs with 2 large spoonsful of flour & a little salt – & ½ a pint of good milk or cream beat all together; ½ an hour will bake it. Mallory A Trip through Britain with Puddings, 2nd book dated 1880 The front page has the […]
#10 Date Pudding Required; Dates, apples, bread-crumbs, milk, butter. Method: Stone and chop the dates, place a layer of them in a greased pie dish, cover with a layer of breadcrumbs & a few slices of apples, then more dates & so on till the dish is filled. The last layer should be crumbs and […]
#9 Roman Pudding This may be made of ham and chicken, Cold game or any meat cut very small. First grease a plain mould or basin line it with plain boiled macaroni arranged round and round. Have ¾ of a lb. of nicely minced meat, 1 oz parmesan cheese a little nutmeg, pepper, salt, grated […]
#2 Belper Fair Puddings 1 lb. of carrots, 1 lb. potatoes 1 lb. of flour, 1 lb. of raisins 1 lb. of currants, ¾ lb. suet ¾ of sugar, 1 oz candied peel Vegetables to be boiled & mashed fine adding other ingredients. Boil six hours. Burrell I don’t know what to make of this […]
The front page has the name “Ada Augusta Warrington, March 20 1880 This is another handwritten recipe book from England, that is filled with all kinds of Puddings; 57 to be exact! I will be adding these to Our adventure of pudding around the UK in the late 1800’s and early 1900’s. I got this […]
#8 Batter and Apple Pudding Line the bottom of a dish with a two-inch layer of apples peeled cored and cut in pieces. Sweeten the apples with brown sugar. Make a batter of ½ lb. flour, 1 pint of milk, a well beaten egg, a pinch of soda, and a little baking powder. Pour this […]