pudding

Batter Pudding With Must Try Sauces!

Posted by Ryan Kerr


Batter Pudding With Must Try Sauces!
This recipe for “batter pudding” comes from The Art of Cookery Made Plain and Easy by Hannah Glasse.

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“Peas Pudding” – A Recipe From 1750

Posted by Ryan Kerr


“Peas Pudding” – A Recipe From 1750
“Pease Pudding” is recipe intended for the poor/working class from The Country Housewife’s Family Companion by William Ellis written in 1750.

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Paw Paw Pudding

Posted by Ryan Kerr


Paw Paw Pudding
Ivy and Jon head to the kitchen with a basket of ripe paw paws! This exotic North American fruit is native to nearly every state east of the Mississippi, but we have yet to find them in any recipes from the 18th century. So what do they do with no recipe to follow? They improvise!

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Baked Apples With Ivy!

Posted by Ryan Kerr


Baked Apples With Ivy!
“Black Caps” — an odd name for such a delicious dish. This is a very simple apple pudding recipe found in Nathan Bailey’s 1736 reference work, “Dictionarium Domesticum.”

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Frumenty: A Wheat Pudding From the 18th Century

Posted by Ryan Kerr


Frumenty: A Wheat Pudding From the 18th Century
Today’s unusual recipe is absolutely delicious. It’s called “frumenty,” and it’s found in Charles Cook’s 1749 cookbook, “The London and Country Cook.” This warm dish is perfect for this cold weather, you have to try it!

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An American Chestnut Pudding

Posted by Ryan Kerr


An American Chestnut Pudding
Jon and Kevin are in the kitchen again! Today they prepare a delicious Chestnut Pudding recipe from the 1788 cookbook “The English Art of Cookery” by Richard Biggs. This is an easy, yet tasty recipe that you have to try!

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A Savory “1788” Steak Pudding

Posted by Ryan Kerr


A Savory “1788” Steak Pudding
Jon and Kevin are working together on a recipe today! This is an absolutely delicious “Steak Pudding” from the 1788 Cookbook “The English Art of Cookery.” This is definitely a top-tier recipe that you have to try!

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A “Must-Try” Recipe: 18th Century Bread Pudding

Posted by Ryan Kerr


A “Must-Try” Recipe: 18th Century Bread Pudding
We’ve tried many recipes from various 18th century cookbooks, but every now and again one rises above the rest. Today’s featured dish is one of these exceptional recipes. It’s found in Amelia Simmons’ 1796 cookbook, “American Cookery.”

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An Easy Hasty Pudding

Posted by Ryan Kerr


An Easy Hasty Pudding
Once again, Michael Dragoo joins us in the kitchen as we prepare a surprisingly delicious Hasty Pudding, straight from pages of Hannah Glasse’s book, “The Art of Cookery.” Be sure to catch Michael’s reaction as he tastes it for the first time. It’s easy to make, and quite wholesome. You really need to experience this authentic 18th century dish!

Recipe:
Ingredients:
One Egg
2 cups or a little less wheat flour
Quart of milk
1/2 teaspoon of salt
1/4 teaspoon of cinnamon
1/4 cup of sugar
2 or 3 tablespoons of butter

Mix one egg into as much fine wheat flour as will make a stiff paste. Roll out the dough and mince into very small. Pour minced dough into quart of scalded milk, add sugar and cinnamon. Heat mixture over low heat and stir until it thickens. Remove from heat and let cool. Add butter while still warm. Serve warm or cold in small bowls and garnish with a little extra cinnamon.

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