After as much milk is added to the receipt (recipe) A Boiled Plumb-Pudding to mix it together and make it very thick, the batter is placed in a pudding bag (a yard square of linen) and tied with a string.
Visit my website at: hearttohearthcookery.com
Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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 in boiled pudding, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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
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
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
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
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
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
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
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
Heart to Hearth Cookery 