After the batter for the receipt (recipe), A plum puding Boyled, has been put in a cloath the ends of the cloth are tied together with linen twine to form a bag. The pudding bag is then carefully placed in a kettle of boiling water.
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Posted in culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the currants and raisins have been added to the batter for the receipt (recipe) A plum puding Boyled stir all together and put it in a cloath. When using a pudding bag (a yard square of linen) I use a round colander to prepare the bag.
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Posted in culinary history, Currants, food, food history, pudding bag, Puddings, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the suet has been added to the batter for the receipt (recipe) A plum puding Boyled then put in 3 quarters of a pound of curants and raysons together.
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Posted in culinary history, Currants, food, food history, Puddings, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After two good handsfulls of flour have been added to the mixture of bread, milk, nutmeg and eggs for the receipt (recipe) A plum puding Boyled put in a full quarter of a pounde of suet choped small.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, suet | Tags: culinary history, food, food history, foodways, puddings
After the grated nutmeg and eggs have been beaten all together with the milk soaked bread for the receipt (recipe) A plum puding Boyled put in by degrees 2 good handfulls of fine flower.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After grating a half a nutmeg into the bread soaked with milk for the receipt (recipe) A plum puding Boyled break in 4 eggs whites and all. The eggs will be whisked in the center of the bread with the birch twig whisk.
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Posted in culinary history, Eggs, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, foodways, puddings
After the thin sliced bread soaked in milk was broken small for the receipt (recipe) A plum puding Boyled grate in halfe a nuttmeg.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the thin sliced bread has stood awhile in the pint of boiling hot milk for the receipt (recipe) A plum puding Boyled they break ye bred small.
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Posted in Bread, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the penny lofe has been sliced thin for the receipt (recipe) A plum puding Boyled poure to it boyling hot a pinte of good milke, cover it up close and let it stand awhile to soake.
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Posted in Bread, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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: culinary history, food, food history, foodways, puddings
Heart to Hearth Cookery 