After the receipt (recipe) A plum puding Boyled has hung to rest for an hour the string is untied and the cloth removed very slowly and carefully. The pudding is now ready to be dished and a butter based sauce ladled over for a beautiful gloss.
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Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the receipt (recipe) A plum puding Boyled has boiled for three hours in a linen pudding bag, it needs to be hung to rest above a kettle as the bag continues dripping. I allow at least an hours rest before untying the bag and opening. If it is not hung, the pudding will lose its characteristic round shape for service.
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Posted in boiled pudding, culinary history, food, food history, pudding bag, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the pudding bag filled with the receipt (recipe) A plum puding Boyled has been slowly lowered into the kettle of boiling water and its string secured to the trammel so the bag does not sit on the bottom of the kettle, it will boyle 3 howers.
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Posted in boiled pudding, culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the batter for the receipt (recipe), A plum puding Boyled, has been put in a cloath the ends of the cloth are tied together with linen twine to form a bag. The pudding bag is then carefully placed in a kettle of boiling water.
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Posted in culinary history, food, food history, pudding bag, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the currants and raisins have been added to the batter for the receipt (recipe) A plum puding Boyled stir all together and put it in a cloath. When using a pudding bag (a yard square of linen) I use a round colander to prepare the bag.
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Posted in culinary history, Currants, food, food history, pudding bag, Puddings, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the suet has been added to the batter for the receipt (recipe) A plum puding Boyled then put in 3 quarters of a pound of curants and raysons together.
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Posted in culinary history, Currants, food, food history, Puddings, Raisins, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After two good handsfulls of flour have been added to the mixture of bread, milk, nutmeg and eggs for the receipt (recipe) A plum puding Boyled put in a full quarter of a pounde of suet choped small.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, suet | Tags: culinary history, food, food history, foodways, puddings
After the grated nutmeg and eggs have been beaten all together with the milk soaked bread for the receipt (recipe) A plum puding Boyled put in by degrees 2 good handfulls of fine flower.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After grating a half a nutmeg into the bread soaked with milk for the receipt (recipe) A plum puding Boyled break in 4 eggs whites and all. The eggs will be whisked in the center of the bread with the birch twig whisk.
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Posted in culinary history, Eggs, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, foodways, puddings
After the thin sliced bread soaked in milk was broken small for the receipt (recipe) A plum puding Boyled grate in halfe a nuttmeg.
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Posted in culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
Heart to Hearth Cookery 