[Sca-cooks] Origin of pudding with a vinegar syrup?
johnna at sitka.engin.umich.edu
Fri Mar 23 07:45:51 PDT 2007
asynpoeding doesn't appear in Google books.
A regular Google search is only 105 matches,
none of which seem to mention its history.
Searching under vinegar pudding one finds
there's another dish listed.
Malva -- delicious sponge dessert sometimes
called vinegar pudding since it's traditionally made
with apricot jam and vinegar.
Under vinegar puddings, there are a number of recipes in
various South African Cookbooks including The Complete South African
Cookbook and Potjiekos Favourites By Sannie Smit, Willie van Heerden.
I did come across a note that said
A lady, in arguing the matter with Mrs. Jones, in my presence, said that
vinegar improved pudding sauce very much, and gave to it a more
agreeable flavor than wine.
This was from an 1853 volume titled Sons of Temperance Offering.
I wonder if the vinegar was a substitute for wine.
There is a book that I own (it's boxed) on 17th century South African
The South African culinary tradition : the origin of South Africa’s
culinary arts during the 17th and 18th centuries, and 167 authentic
recipes of this period / Renata Coetzee ; colour photos. by Volker
Miros.Cape Town : C. Struik, 1977.
I don't know that it would be useful or not.
Christina Nevin wrote:
> Hi everyone,
> Has anyone ever heard of or knows of an English, French or Dutch pudding that includes a syrup made from vinegar? One of my friends is looking for the historical antecedents of the South African pudding recipe asynpoeding (vinegar pudding). It's similar to a self-saucing pudding, but is baked with a syrup spooned over it then served with custard. The vinegar is in the syrup not the pudding. I'm not a huge sweets person so I have no idea.
> PS Thanks for all the afternoon tea suggestions - I will tell you how it goes!
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