After the currants were added to the beaten eggs, sugar and rosewater for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt, the next ingredient is some grated nutmeg.
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Posted by: hearttohearthcookery | August 11, 2025
Some Grated Nutmeg-A Taste of Hearth Cooking
Posted in culinary history, Currants, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 9, 2025
A Few Courance-A Taste of Hearth Cooking
After the sugar and rosewater have been added to the beaten eggs for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt put in a few courance. I added a handful of currants.
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Posted in culinary history, Currants, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | August 7, 2025
Some Suger and Rosewater – A Taste of Hearth Cookery
After beating two eggs well for the receipt (recipe) To make little plum puddings: My Lady How’s Receipt add some suger and rosewater.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, puddings
Posted by: hearttohearthcookery | August 5, 2025
Beat Eggs Well – A Taste of Hearth Cooking
The first step in the preparation of the receipt (recipe) To make little plum puddings: My Lady How’s Receipt is to beat 2 eggs well.
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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 | August 3, 2025
Table for Little Plum Puddings-A Taste of Hearth Cooking
The next receipt (recipe) is To make little plum puddings: My Lady How’s Receipt (1681). Pictured are the ingredients for the preparation: eggs, rosewater, currants, nutmeg, suet and grated bread crumbs.
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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 | July 31, 2025
Ice and Bake – A Taste of Hearth Cooking
After the puff paste has been cut, filled and closed for the receipt (recipe) Apricot Puffs ice them, bake them in a moderate oven on tin or iron plates.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 29, 2025
Cut, Fill and Close – A Taste of Hearth Cooking
After the puff paste has been rolled for the receipt (recipe) Apricot Puffs, cut the paste in what shape you please, fill with stewed, sweetened apricots and close the puffs. I used tin diamonds and circles to cut the paste and a jagger to close them.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 27, 2025
Make a Puff-Paste – A Taste of Hearth Cooking
The next step for the receipt (recipe) Apricot Puffs is to make a nice puff-paste and I used Briggs, 1788 receipt Puff-Paste: Take a quarter peck of fine flour and rub in a pound of butter…make it up into a light paste with cold water, stiff enough to work it up…then roll it as thick as a crown piece, put a layer of butter in lumps as bit as a nutmeg all over it, sprinkle a little flour over it, and double it, roll it out again, and double it three or four times, then it will be fit for use.
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Posted in Apricots, confectionery, culinary history, puff paste, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 25, 2025
Sweeten with Sugar – A Taste of Hearth Cooking
After the stewed apricots have been rubbed through a sieve for the receipt (recipe) Apricot Puffs sweeten them with sugar.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Posted by: hearttohearthcookery | July 23, 2025
Rub Through a Sieve – A Taste of Hearth Cooking
After the apricots have been stewed tender for the receipt (recipe) Apricot Puffs mash them with a spoon and rub them through a sieve.
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Posted in Apricots, confectionery, culinary history, food, food history, receipts, recipes, Sieve | Tags: confectionery, culinary history, food, food history, foodways
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Heart to Hearth Cookery 