Posted by: hearttohearthcookery | December 1, 2012

Pudding at Table

Sweet Potato Pudding

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 by: hearttohearthcookery | November 30, 2012

Looks Like Pie is a Pudding

Baking the Sweet Potato Pudding

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 by: hearttohearthcookery | November 29, 2012

Sweet Potato Pudding

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 by: hearttohearthcookery | November 28, 2012

A Glistening Presentation

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 by: hearttohearthcookery | November 27, 2012

Sauce for A Carrot Pudding

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 by: hearttohearthcookery | November 26, 2012

Carrot Pudding out of the Bag

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 by: hearttohearthcookery | November 24, 2012

Carrot Pudding in the Bag

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 by: hearttohearthcookery | November 23, 2012

Pudding Bag, Tin Bakers, Bakstone

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 by: hearttohearthcookery | November 22, 2012

Beef Olives Stewing

Beef Olives Stewing

The last step in the preparation of Beef Olives is to stew them in beef broth or gravy till tender, thicken the gravy with a little flour, and then add a little lemon juice. 

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Posted by: hearttohearthcookery | November 21, 2012

Fry or Brown Them

Beef Olives Frying

Once the beef rump slices are rubbed and strewed with seasonings, rolled and skewered, they are fried and browned.  (This is the sixth “bite” on Beef Olives, see previous posts)

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