When the Pompkin pudding was sliced, it was light, colorful and with a wonderful flavor of pumpkin, mace, nutmeg and ginger.
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Posted by: hearttohearthcookery | December 10, 2013
A Slice of Pompkin No. 1
Posted in culinary history, food, food history, Puddings, pumpkin, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 9, 2013
Pompkin No. 1
This receipt (recipe) for Pompkin No 1 is found in the section on Puddings in American Cookery by Amelia Simmon. The first receipt book (cookbook) to be written by an American for Americans and published in 1796.
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Posted in culinary history, food, food history, Puddings, pumpkin, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 8, 2013
Cross and Chequer It
The rolled and prepared paste No. 3 in the previous post was cut into strips to cross and chequer the Pompkin pudding.
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Posted in culinary history, food, food history, Puddings, pumpkin, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 7, 2013
Laid into Paste
Once the stewed and strained pompkin, 3 pints milk, six beaten eggs, sugar, mace, nutmeg and ginger were all combined together, the pudding was ready to be laid into paste No. 7 or 3 and I chose No. 3. The paste for the top is on the table behind the redware bowl.
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Posted in culinary history, food, food history, Puddings, pumpkin, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 5, 2013
The Pudding
The filling for the Pompkin pudding was prepared with one quart stewed and strained (pumpkin), 3 pints milk, six beaten eggs, sugar, mace, nutmeg and ginger. The nutmeg and ginger are on the wood handle of my grater and were grated into the bowl.
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Posted in culinary history, food, food history, Puddings, pumpkin, receipts, recipes, tin grater | Tags: culinary history, food, food history, foodways, puddings
Posted by: hearttohearthcookery | December 4, 2013
Paste No 3
After the butter was rubbed into the flour, egg whites were added for the liquid. Paste No 3 is one of nine paste receipts (re.cipes) found in American Cookery: or the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, and all Kinds of Cakes, From the Imperial Plumb to the Plain Cake, Adapted to this Country, and All Grades of Life by Amelia Simmons.
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Posted in culinary history, food, food history, Pastes (pastry), Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 3, 2013
Pudding in a Paste
In the 18th century, the word pudding evolved to what today would be considered a one-crust pie. This Pompkin pudding starts with Paste No. 3. To any quantity of flour, rub in three forths of its weight of butter, rub in one third or half, and roll in the rest. I used my balance scales to determine three forths of the flour’s weight in butter and now am using knives to rub in about a half of the total butter.
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Posted in culinary history, food, food history, Pastes (pastry), Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 2, 2013
Slice It
When the To make a Pumpion Pie is sliced the layers of pumpion froise, apples and currants are visible. Some of the rosemary and thyme that were used in the egg batter for the fried pumpkin.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | December 1, 2013
Pumpion Still Life
This still life arrangement features the pumpion (pumpkin) that was not used for the pie, one of the apples that was not sliced thin round ways, and the completed Pumpion Pie fitted with a vent of paste for the caudle that would have been added after the pie was baked.
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Posted in apples, culinary history, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
Posted by: hearttohearthcookery | November 30, 2013
Pie is Fitted
The layers of froise, apples, and currants have been laid in the paste for the To make a Pumpion Pie receipt (recipe). Now the pie is waiting to be fitted with the lid.
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Posted in apples, culinary history, Currants, food, food history, pumpkin, Pyes (pies), receipts, recipes | Tags: culinary history, food, food history, foodways
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