After the Spice (nutmeg and ginger) and Fruit (currants and raisins) were added for the receipt (recipe) A Boiled Plumb-Pudding add as much Milk as will mix it well together and very thick.
Visit my website at: hearttohearthcookery.com
Posted by: hearttohearthcookery | January 11, 2025
Milk to Mix-A Taste of Hearth Cooking
Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 9, 2025
Not One Plum-A Taste of Hearth Cooking
After the nutmeg and ginger have been added for the receipt (recipe) A Boiled Plumb-Pudding a Pound of Currants and a Pound of Raisins are added but not one dried plum (prune). The name plum pudding originated from the use of dried plums in England during the medieval times. The pudding itself originated in England in the 15th century and was like a porridge and containing meat. The name plum pudding continued as the receipt evolved with currants, raisins and other dried fruits but not one plum.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, Currants, food, food history, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 7, 2025
Tea Spoonful of Ginger-A Taste of Hearth Cooking
After the nutmeg was grated for the receipt (recipe) A Boiled Plumb-Pudding the same was done for a Tea Spoonful of Ginger. A tea spoon was a spoon that was used for the service of tea and since I was preparing half a receipt, the picture shows the tea spoon half full.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, Ginger, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | January 3, 2025
Half a Nutmeg-A Taste of Hearth Cooking
After the suet has been added to the eggs, milk, flour and bread crumbs for the receipt (recipe) A Boiled Plumb-Pudding add half a Nutmeg grated. Since I am preparing half the receipt, the picture show my grater with three quarters of the nutmeg left after grating.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, nutmeg, receipts, recipes, tin grater | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 31, 2024
Then the Suet-A Taste of Hearth Cooking
After the bread crumbs and flour have been stirred in the batter for the receipt (recipe) A Boiled Plumb-Pudding then the Suet. The full receipt states take a Pound of Suet, cut in little Pieces, not too fine.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, receipts, recipes, suet | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 29, 2024
Stir in by Degrees-A Taste of Hearth Cooking
After the bread has been grated and flour weighed for the receipt (recipe) A Boiled Plumb Pudding stir the Flour and Bread together and add by degrees.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 27, 2024
Weigh a Pound-A Taste of Hearth Cooking
After a Penny-loaf has been grated for the receipt (recipe) A Boiled Plumb-Pudding a half pound of flour was weighed on balance scales. The full receipt requires a full pound of flour but I was preparing half the receipt.
Visit my website at: hearttohearthcookery.com
Posted in Balance scales, boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 23, 2024
Crumb of Penny-Loaf-A Taste of Hearth Cooking
A Penny-Loaf is grated for the receipt (recipe) A Boiled Plumb-Pudding. Since I am preparing half the receipt, I am grating only half the loaf with my bread grater.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 21, 2024
Half Milk and Beat-A Taste of Hearth Cooking
After the eight Eggs, half the Whites are beat for the receipt (recipe) A Boiled Plumb-Pudding then add half the Milk, beat them together. A Pint of Milk is indicated for the full receipt but I am preparing half a receipt and used a half pint measure.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 19, 2024
Beat Eggs First-A Taste of Hearth Cooking
In preparing the receipt (recipe) A Boiled Plumb-Pudding beat the eggs first. The receipt calls for eight Eggs, half the whites. I was making half the receipt so I whisked two whole eggs and two whites.
Visit my website at: www.hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Categories
- 17th century foodways
- 18th century foodways
- 19th century foodways
- Abenaki
- Abraham Lincoln
- Ale yeast
- ALHFAM
- Ambergris
- Anise seed
- Bacon
- Bake oven
- Barm
- Bear
- Beef
- Beverages
- Birch twig whisks
- Bolton Mansion
- Boston Cream Pie
- Bread
- Cakes
- Calf brains
- Capers
- Capon
- Caraway
- Cast iron
- cattails
- Caul
- Ceramic reproductions
- cheese
- cheesemaking
- Chicken
- children's programs
- Chinese Porcelain
- chocolate
- Claret
- Cochineal
- Coffins
- Collaring
- confectionery
- culinary history
- dairying
- Duck
- Dutch foodways
- Edible flowers
- eel
- Eggs
- Firemaking
- Fish
- Flowers
- food
- food festivals
- food history
- food history equipment
- apothecary pot
- bake kettle
- Bake oven peel
- Baking pot
- bakstone
- Balance scales
- Bannock toaster
- Barred girdle
- Batter Jug
- Birch twig whisk
- Bottle Ticket
- Brass Dutch Baking Kettle
- Brass kettle
- brazier
- Brush (squirrel hair)
- Cake hoop
- Case bottles
- Cask
- chafing dish
- chocolate pot
- coffin former
- colander
- Comfit pan
- Copper bake oven ladle
- copper kettles
- copper saucepan
- Copper water kettle
- corn pounder
- Decanter
- drying racks for bake oven
- Dutch bronze bake kettle
- Dutch skillet
- Egg cheese mold
- Everted rim sauce pan
- fish plank
- Gally pot
- Gingerbread molds
- Gourd bowl
- GraniteWare
- grape vine basket
- Gridirons
- hemispherical kettle
- herb grinder
- Hominy basket
- horse hair sieve
- Larding needle
- Marble mortar and pestle
- Marrow spoon
- mirror plateau
- molinillo
- Mortar and pestle
- Mote spoon
- mulling cone
- Mulling iron
- Native mortar and pestle
- nesting weights
- patty pans
- Peach twigs
- Pewter basin
- pewter plate
- pewter water plate
- Poffertjes pan
- Porcelain
- Porringer
- Posnet
- posset pot
- Pretzel Hanger
- pudding bag
- Pudding basin
- Pudding bowl
- Pudding mould
- ratchet trammel
- redware baking dish
- redware moulds
- redware pipkin
- Redware platter
- Redware skillet
- redware stewpot
- Rocker knife
- rutcher
- Rye straw baskets
- sabotiere
- saffron cup
- salamander
- Salt box
- Salt-glazed crock
- scallop shells
- Sieve
- sillibub pot
- Skillet
- Spice chest
- spider
- Standing toaster or roaster
- Stone mortar and pestle
- stoneware
- Sugar nippers
- Tazza
- Tea caddy
- Tea caddy spoon
- tea chest
- Three-legged saucepan
- tin apple roastere
- Tin baker
- tin baking hoops
- tin baking sheet
- tin bowl
- Tin box
- tin grater
- Tin sausage funnel
- Toasater
- Toaster
- Toasting fork
- trade kettle
- trencher
- Trivets/stands
- Waffle iron
- Whit bottle
- wine bottles
- wood masher
- wood pounder
- Wood wine goblet mold
- Food history lectures
- Food preservation
- Fool
- French foodways
- Fritters
- Fruits
- American citron melon
- American persimmon
- apples
- Apricots
- Barberries
- Cherries
- China
- China orange
- Citron
- Cranberries
- Currants
- Dates
- gooseberries
- Greengage plums
- Lemons
- Mellacattons
- Melon
- Oranges
- Peaches
- Pears
- Plums
- prunes
- Quince
- Raisins
- raspberries
- Rhubarb
- Seville oranges
- Strawberries
- Summer Rambo
- Yellow pear tomato
- Gardening
- Ginger
- Gingerbread
- goose
- Grain
- Granddaughter
- Great cakes
- Green corn
- Ham
- Hartshorn
- Hearth cooking classes
- hearth cooking demonstrations
- Hedge Hog
- Herbs
- history camps
- Hominy
- Honey
- IACP
- ice cream
- Ice Screamers
- Isinglass
- Jamaica pepper
- kettles
- Lamb
- Lear
- lecture presentations
- Leeds Symposia on Food History
- Lenape
- Macaroni
- Manuscript receipts
- Maple Sugaring
- Marmalade
- Marrow
- Mincemeat
- Mustard
- Mutton
- Native American
- Native American gardening tools
- Native American Seeds
- Native plants
- Nixtamalization
- Nuts
- Oil
- Oysters
- Pancakes
- Pandemic foodways
- Pastes (pastry)
- Pennsylvania German foodways
- pewter
- Pewter bason
- Pheasant
- Plucking
- Pollinating
- Pork
- posset
- pottery
- Puddings
- Pyes (pies)
- Quail
- Rabbit
- receipts
- receipts recipes
- recipes
- recipes receipts
- Roasting
- Rooster
- Rose hips
- Rusk
- sabotiere
- Sago
- Sallet (salad)
- salmon
- Salt
- Sandalwood
- Sauces
- school programs
- Scottish Foodways
- Seed Cakes
- Sesame
- shad
- Shaker foodways
- Shipboard cooking
- sorghum
- Soups
- Speaker topics
- Spices
- Spring foods
- SS United States
- Stewing
- sturgeon
- suet
- Sugar
- Sugar plate
- Sunchokes
- Sunflower
- Swedish foodways
- tansy
- tarts
- Tavern food
- Tea
- Thanksgiving
- Thomas Jefferson
- tin baker
- Treacle
- Turkey
- Vanilla
- Veal
- Vegetables
- Venison
- Verjuice
- Vinegar
- wafers
- Waffles
- walnut catsup
- Welsh foodways
- White Pot
Heart to Hearth Cookery 