Posted by: hearttohearthcookery | December 19, 2025

Slice Crumbe Thine-A Taste of Hearth Cooking

For the 1681 receipt (recipe) A plum puding Boyled first take a peny lofe then slice the crume very thin.  The crust was so thin on this loaf that I did not need to pare off the crust.

For the 1681 receipt (recipe) A plum puding Boyled first take a peny lofe then slice the crume very thin.  The crust was so thin on this loaf that I did not need to pare off the crust.

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Posted in Bread, culinary history, food, food history, Puddings, receipts, recipes | Tags: , , , ,

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