The receipt (recipe) for Bread Pudding should be poured into a thickly-buttered mould, which holds a pint and a half, and which ought to be quite full. See previous posts for more information on Sara Josepha Hale’s boiled pudding receipt.
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Posted in culinary history, food, food history, Pudding mould, Puddings, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways, puddings
The receipt (recipe) for Bread Pudding directs the use of a flavoring of lemon-rind before pouring the mixture into a thick-buttered mould. But if you read to the end of the receipt, Sara Josepha Hale wrote that This is quite a plain receipt. She suggests that candied orange-peel also has a good effect when sliced thinly into it; and half a pound of currants is generally considered a further improvement.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways, puddings
To the lightly-grated bread-crumbs mixed with milk, sugar and salt is added an ounce of fresh butter and then this is covered and let to remain for half an hour or more, and then stir to them four large well-whisked eggs for the Sara Josepha Hale receipt (recipe), Bread Pudding.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways, puddings
A pint of new milk with three ounces of fine sugar and a few grains of salt were boiled in the copper sauce pan to start the preparation of Sarah Josepha Hale’s receipt (recipe), Bread Pudding. The hot mixture is being poured on half a pound of fine and lightly-grated bread-crumbs.
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Posted in copper saucepan, culinary history, food, food history, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways
The receipt (recipe) (from Mrs. Hale’s New Cook Book by Mrs. Sara J. Hale, published in Philadelphia in 1857), Chicken Baked in Rice, was baked in a bake kettle lightly coaled with embers to produce a slow oven.
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Posted in bake kettle, culinary history, food, food history, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways
The pudding dish is lined with bacon, minced onion and water added and the dish filled with boiled rice, then the whole is covered with a paste of flour and water for the receipt Chicken Baked in Rice.
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Posted in culinary history, food, food history, Pastes (pastry), Rabbit, receipts | Tags: culinary history, food, food history, foodways
The receipt (recipe) for Chicken Baked in Rice directs that the pudding-dish lined with slices of bacon and cut-up chicken, onions and minced onion be filled up with boiled rice well pressed and piled as high as the dish will hold.
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Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
The rice for the receipt (recipe) Chicken Baked in Rice was boiled in a buttered pudding bag (a yard square of linen) to perfection.
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Posted in culinary history, food, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways
To boil the rice for the receipt (recipe), Chicken Baked in Rice, a yard square of linen ( a pudding bag) was buttered and the uncooked rice added. When the linen was gathered and tied as a bag, the bag was tied loose with plenty of room for the expanding rice.
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Posted in culinary history, food, food history, pudding bag, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways
In the center of the pudding-dish lined with slices of bacon and filled with cut-up chicken, an onion finely minced and a pint of water are added for the Sara Josepha Hale receipt (recipe) Chicken Baked in Rice.
Visit my website at: www.hearttohearthcookery.com
Posted in culinary history, food, food history, receipts, recipes, Sara Josepha Hale | Tags: culinary history, food, food history, foodways
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