On Puddings ~1747

3 Classic Recipes for Puddings from the Georgian Era.

Today we have three distinct pudding recipes. I’m adding them to the blog as a sort of indexed reminder as I would very much like to come back and try them. The lemons are in season here and I pass several trees tucked away in the neighborhood on my weekend wanderings. I’m sure the neighbors wouldn’t notice a few missing…

To Make a Potato Pudding.

Note that this potato pudding recipe is gluten free. Yeah! Sack is assumed to be a Sherry, Madeira, or Port. I think the adults would like this pudding, I’m not so sure about the kids, however.

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To Make an Orange Pudding.

The orange pudding recipe was the first to catch my eye. Had to read it multiple times because it looks like you only use the peel. You don’t use the flesh and you don’t use the water it was boiled in.

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Source: The Art of Cookery Made Plain and Easy, 1747.

More Fun Discoveries from Antique Cookbooks

4 thoughts on “On Puddings ~1747

Add yours

  1. Gill: unit
    The gill or teacup is a unit of measurement for volume equal to a quarter of a pint. It is no longer in common use, except in regard to the volume of alcoholic spirits measures.

    Ah, yes. Spirits, let’s hear it!

    Liked by 1 person

    1. I love how you’ll see the following measures: gill, teacup, teaspoon (not the actual one), small egg, medium egg, wine glass … To be honest, it pretty much matches my cooking style, anyways. Squint while you measure, see what happens.

      Liked by 1 person

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