Posted by: hearttohearthcookery | May 16, 2012

A Pudding to Behold

Cowslip Pudding

The ingredients for the Cowslip Pudding were poured into a buttered dish and baked.  It is a golden, puffy spring delight to remove from the bake kettle.  The next step is to sift fine sugar over, and serve it up hot.

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Posted in 18th century foodways, bake kettle, Cowslips, culinary history, Edible flowers, food, food history, Puddings, receipts, recipes | Tags: , , , ,

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Responses

  1. Karen Dougherty's avatar

    Hi Susan,
    It is a beautiful pudding. Who’s receipt is it?
    Karen

    By: Karen Dougherty on May 16, 2012
    at 10:56 am

    Reply

    • hearttohearthcookery's avatar

      Karen,

      This Cowslip Pudding receipt is from Nott’s “Cooks Dictionary” 1726

      By: hearttohearthcookery on May 18, 2012
      at 4:48 pm

      Reply

  2. Tiffany's avatar

    That looks lovely! Do cowslips grow wild where you live, or did you have to grow them yourself? I don’t think I’ve seen them around here.

    By: Tiffany on May 16, 2012
    at 2:18 pm

    Reply

  3. hearttohearthcookery's avatar

    Tiffany,

    Cowslips are a type of primrose and not native to this country. I have access to cowslips but do not grow them myself as yet.

    By: hearttohearthcookery on May 18, 2012
    at 4:46 pm

    Reply


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