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.
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Posted in boiled pudding, culinary history, food, food history, Ginger, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in boiled pudding, culinary history, food, food history, nutmeg, receipts, recipes, tin grater | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes, suet | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in Balance scales, boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The table is set with the ingredients that will be needed to make the 1747 H. Glasse receipt (recipe) A Boiled Plumb-Pudding.
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Posted in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The receipt (recipe) How to make an Almond Tart served with gilded almond comfits and To preserve Potato. The tart is prepared by blanching and beating almonds with rose-water, adding sugar with grated nutmeg and cream colored with spinach juice then dried.
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Posted in Almonds, confectionery, culinary history, food, food history, receipts, recipes
Heart to Hearth Cookery 