[Sca-cooks] Bread Puddings for Stefan
johnnae at mac.com
Fri Feb 6 10:21:05 PST 2009
Your file already has the recipes indexed at
medievalcookery.com. Doc provided those sometime back.
Here's another early and simple one.
How to make a Lenton Pudding.
TAke grated bread, a little Suger, nutmegges, Sinamon Salte, and yolkes
of Egges, tempered with a litle creame.
The good hous-wiues treasurie. Imprinted at London : By Edward Allde, 1588.
A Cambridge Pudding.
SEarce grated Bread through a Cullinder,
mince it with Flower, minst
Dates, Currins, Nutmeg, Sinamon,
and Pepper, minst Suit, new Milke
warme, fine Sugar, and Egges: take
away some of their whites, worke all
together. Take halfe the Pudding on
the one side, and the other on the other
side, and make it round like a loafe.
Then take Butter, and put it in the
middest of the Pudding, and the other
halfe aloft. Let your liquour boyle,
and throw your Pudding in, being
tyed in a faire cloth: when it is boyled
enough cut it in the middest, and so
serue it in.
*John Murrell: A new booke of Cookerie; London Cookerie. London 1615*
Later 17th century recipes include:
To make a fine Pudding.
Take Crums of white Bread, and so much fine Flour, then take the yolkes
of four Eggs, and one white, a good quantity of Sugar, take so much good
Cream as will temper it as thick as you would make Pancake batter, then
butter your pan, and bake it, so serve it, casting some Sugar upon it,
you must shred suet very small, and put into it.
Kent, Elizabeth Grey, Countess of, 1581-1651. A choice manual of rare
and select secrets in physick and chyrurgery collected and practised by
the Right Honorable, the Countesse of Kent, late deceased. 1653. This
also appears in Kent’s A true gentlewomans delight also dated 1653. The
Countess of Kent's book were published also in separate editions as well
as being published in joint editions of all three parts.
By the time you get to Hannah Woolley you end up with instructions for
the pudding cloth and steamed or boiled puddings.
CCLXXIV. To make a Quaking Pudding.
Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store
of Eggs well beaten, mix these well, and beat them together, then dip a
clean Cloth in hot water, and flower it over, and let one hold it at the
four corners till you put it in, so tie it up hard, and let your Water
boil when you put it in, then boil it for one hour, and serve it in with
Sack, Sugar and Butter.
CLXXVI. To make a Cambridge-Pudding.
Take grated Bread searced through a Cullender, then mix it with fine
Flower, minced Dates, Currans, beaten Spice, Sewet shred small, a little
salt, sugar and rosewater, warm Cream and Eggs, with half their Whites;
mould all these together with a little Yeast, and make it up into a
Loaf, but when you have made it in two parts, ready to clap together,
make a deep hole in the one, and put in butter, then clap on the other,
and close it well together, then butter a Cloth and tie it up hard, and
put it into water which boiles apace, then serve it in with Sack, Butter
You may bake it if you please in a baking-pan.
Woolley, Hannah, fl. 1670. The queen-like closet; or, Rich cabinet
stored with all manner of rare receipts for preserving, candying &
In terms of a good collection of English pudding recipes, you might
check out Sara Paston-Williams.
She did a volume called The National Trust Book of Traditional Puddings
back in 1983 which morphed into Traditional Puddings
in 1988 and then into Good Old-Fashioned Puddings in 2007. Also check
out Ivan Day's website
http://www.historicfood.com/English%20Puddings.htm where he goes into
the pudding cloth.
Hope this helps
So how about a few 17th century English recipes?
I do have this small file on breadpudding, and would appreciate more
information/recipes for it.
bread-pudding-msg (10K) 12/11/06 Period bread pudding.
*Stefan li Rous*
StefanliRous at austin.rr.com
/Fri Feb 6 00:15:05 PST 2009/
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