Apples for Marmalade
Apples make a very good marmalade when other fruits are scarce, and can be done at any time through the fall or winter. The Northern Spy (pictured and described in the last post) were pared, cut up and placed in a pudding bag. Some green ginger was scraped and tied up in the smaller bag to the right of the picture.
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Posted in apples, culinary history, food, food history, Marmalade, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways
Northern Spy
This bowl full of apples is not eye-pleasing but very pleasant to the palate. Northern Spy are an early 19th century apple that along with many other old varieties of apples has gone out of favor. The apple is considered stubborn in nature as the tree takes up to a dozen years to bear fruit and then apt to produce a crop every other year. It is a juicy, sweetly tart apple and a keeper!
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Posted in apples, culinary history, food, food history | Tags: culinary history, food, food history, foodways
Sweet Potato Pudding
This Sweet Potato Pudding was a favorite when it was time for the Historic Speedwell’s 10/20/2012 hearth cooking class to partake of dinner. The class member’s kept referring to it as pie as modernly we think of a one paste (one crust) dish like this as an open-faced pie. In the 18th and early 19th century, it is a pudding. This is the third in a series and the receipt (recipe) for this wonderful pudding is contained in the last post.
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Posted in culinary history, food, food history, Hearth cooking classes, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes, puddings
Baking the Sweet Potato Pudding
After the sweet potatoes were boiled, they were pared and prepared according to the 1845 receipt (recipe) for a Sweet Potato Pudding (see previous post for pudding explanation): Boil the potatoes, take off the skin, mash and strain them while warm; to a pound of potatoes put half a pound of butter; beat six eggs with half a pound of loaf-sugar, add a little mace or nutmeg; mix all together, and bake with paste.
Sugar was purchased in a solid loaf and when reading paste think pastry.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Sweet Potatoes Boiling
Early puddings in the 17th and 18th century were defined by the ingredients (either savory or sweet) being put in a casing or a bag. During the 18th century and into the 19th century, what we currently consider a one-crust pie was called a puddiing. The sweet potatoes in the kettle are being boiled for an 1845 Sweet Potato Pudding receipt (recipe).
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Posted in culinary history, food, Puddings, receipts, recipes, sweet potato | Tags: culinary history, food, food history, foodways, puddings
A Carrot Pudding with Sauce
This 1801 receipt (recipe), A Carrot Pudding, is light, airy and glistens when presented to the table with its wine sauce. Just imagine it glistening in candlelight! (See previous posts for the receipts (recipes) for both pudding and sauce.)
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Posted in culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Sauce for Carrot Pudding
The sauce for A Carrot Pudding was prepared in the brass posnet by melting butter with sugar and white wine.
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Posted in culinary history, food, food history, Posnet, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Removing the Pudding Bag
The pudding bag ( a yard square of linen) was placed in boiling water prior to adding the pudding but it was not buttered or floured. The pudding batter is added directly to the wet cloth. After the Carrot Pudding set (see previous post) , the pudding bag is peeled from the pudding gently and carefully.
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Posted in culinary history, food history, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, puddings
The Carrot Pudding is setting in the pudding bag (a yard square of linen cloth). The pudding was prepared with the following 1801 receipt (recipe):
Scrape and grate a raw carrot very clean: take half a pound of the grated carrots, and a pound of grated bread. Beat up the yolks of eight eggs and the whites of four, and mix them with a half a pint of cream. Stir in the bread and carrot, half a pound of fresh butter melted, half a pint of sack, three spoonsful of orange flower water, and a nutmeg grated. Sweeten to your palate.
Carrot Pudding in the Bag
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Posted in Boiled, culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Hearth at Historic Speedwell Class 10/20/2012
The Carrot Pudding is in the pudding bag in the kettle while the Corn Batter Cakes are baking in front of the hearth in tin bakers. At the far right is spelt flatbread on a bakstone. A very busy hearth!
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Posted in bakstone, Boiled, culinary history, food, food history, Hearth cooking classes, Puddings, tin baker | Tags: classes, culinary history, foodways, Hearth cooking classes, puddings
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