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 by: hearttohearthcookery | December 31, 2025
Suet Choped Small-A Taste of Hearth Cooking
Posted in culinary history, food, food history, Puddings, receipts, recipes, suet | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 29, 2025
Handfulls of Flower-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | December 27, 2025
Whites and All-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | December 25, 2025
Halfe a Nuttmeg-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | December 23, 2025
Break Bread Small-A Taste of Hearth Cooking
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
Posted by: hearttohearthcookery | December 21, 2025
Poure Good Milke-A Taste of Hearth Cooking
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
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.
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Posted in Bread, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 17, 2025
Quince Puffs by Candlelight-A Taste of Hearth Cooking
The 1681 receipt (recipe), Quince Puffs: My Lady Sheldons Receipt is a sweetmeat (a confection) that would typically be presented in the evening at a 17th century banquetting table by candlelight. Gilded almond comfits accompany the puffs.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes, Sweetmeats | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 15, 2025
Drop With Spoon-A Taste of Hearth Cooking
After the mashed quince pulp, sugar, and frothed egg white have beat together to look as white as snow for the receipt (recipe) Quince Puffs: my Lady Sheldons Receipt drop it with a spoon upon plates. My tin plate is covered with white paper prior to baking the Quince Puffs.
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Posted in confectionery, culinary history, food, food history, Quince, receipts, recipes
Posted by: hearttohearthcookery | December 13, 2025
White as Snow-A Taste of Hearth Cooking
After the beaten and sifter sugar and white of egg beaten to a froath have been added alternately, a little at a time, to the pulp of one quince for the receipt (recipe) Quince Puffs: my Lady Sheldons Receipt beat it until it looks as white as snow.
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Posted in confectionery, culinary history, food, food history, Marble mortar and pestle, Quince, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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Heart to Hearth Cookery 