The pudding is ready to be poured into the dish with paste about the brim for the receipt (recipe) A Goose Bery Pudding. The ingredients in the pudding are boiled gooseberries strained, melted butter, cinnamon, nutmeg, brandy, some flour, white sugar, eggs and some whites, rose water, and new milk.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After all the ingredients are mixed for the receipt (recipe) A Goose Bery Pudding, put peast about the brim of the dish. Peast is paste and what is known as pie crust today. It was common in the 18th century to just have pie crust on the edges of the tart pan or baking dish.
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Posted in culinary history, food, food history, gooseberries, Pastes (pastry), Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
The final ingredients for the receipt (recipe) A Goose Bery Pudding are half a pint of new milk and two spoonfuls of rose water.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
A total of eight eggs but only three of the whites of those eggs are whisked with a birch twig whisk to be added to the receipt (recipe) A Goose Bery Pudding.
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Posted in Birch twig whisk, culinary history, Eggs, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After a glass of brandy was mixed with the batter for the receipt (recipe) A Goose Bery Pudding with a dust of flower. Flour was typically spelled flower in 18th century receipts.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the cinnamon and nutmeg were added to the sieved gooseberries and butter for the receipt (recipe) A Goose Bery Pudding a glass of brandy was added. The brandy is in my hand blown glass brandy snifter.
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After the boiled gooseberries have been strained through a sieve and mixed with melted butter for the receipt (recipe) A Goose Bery Pudding mix it up with some cinaman and nutmeg.
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After the boiled gooseberries half been strained through a horse hair sieve and cooled for the receipt (recipe) A Goose Bery Pudding mix it up with some melted butter. The butter was melted in a posnet and clarified before adding some to the gooseberries.
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Posted in culinary history, food, food history, gooseberries, Posnet, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the gooseberries have been boiled soft for the receipt (recipe) A Goose Bery Pudding strain them through a hair sieve with the back of a spoon. The sieve is a horse hair sieve.
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Posted in culinary history, food, food history, gooseberries, horse hair sieve, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
After the gooseberries are topped and tailed for the receipt (recipe) A Goose Bery Pudding boyle them soft.
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Posted in culinary history, food, food history, gooseberries, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
