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Mr. Green's 18th Century Desserts |
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Treacle Pudding |
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1/4 cup butter
1/4 cup brown sugar
1 egg
3/4 cup molasses
2 tbsp milk or water
1 1/2 cups flour
1 tsp baking powder
pinch salt
1/2 tsp baking soda
1 tsp cinnamon
1 1/2 tsp nutmeg
1 cup raisins |
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SAUCE:
2 tbsp butter
2 tbsp flour
1/4 cup brown sugar
1 cup boiling water
1/2 tsp vanilla |
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Cream butter with brown sugar & egg, then add milk & molasses/syrup and mix well. Combine dry ingredients and add to butter. Stir in raisins. Line 4-cup bowl with cheesecloth, overlapping the sides (4-5 layers). Pour pudding into bowl, gather cloth & tie with string. Put into pot of boiling
water or stew; make sure the water/broth covers it, and cook 2 hours. To make sauce, melt butter in small pot & add flour. Stir until smooth. Add sugar, stirring constantly. Remove from heat, add boiling water, & stir well. Bring to boil, add vanilla, serve hot over pudding. For an alternate
sauce, heat maple syrup and pour over top. |
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Plumb Pudding |
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1 lb Suet
8 Eggs
1 qt Bread Crumbs
1 tsp Ginger
1 tbsp Nutmeg
1 pinch Salt
1 lb Flour
1 pint Milk
1 lb Raisins
1 lb Currants |
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Cut a Pound of Suet moderately fine, break eight Eggs, and take all the Yolks and half the Whites, grate the Crumb of a Penny Loaf, then add it to a Tea Spoonful of powdered Ginger, half a Nutmeg grated, a little Salt, and a Pound of Flour. Set in Readiness a Pint of Milk, beat up the Eggs, and mix with them half the Milk, then stir in the Flour and the Bread, then the Suet and Spice. The proper Quantity of Fruit for this Pudding is a Pound of Currants and a Pound of Raisins, and the Raisins must be stoned. When the Bread, Flour, Milk, Eggs, and Spices are mixed together, put in the Fruit, and then add as much more Milk as is needful to get them into good Batter, but it must be very thick.. This requires five Hours boiling.
Martha Bradley, The British Housewife, 1758 |
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Apple Dumplings |
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6 peeled and cored baking apples
1/2 c. sugar, either white or brown
1/2 to 3/4 tsp. cinnamon
1 tsp. lemon juice or 1/2 tsp. lemon rind
Puff paste |
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Roll out puff paste about 1/4 " thick. Cut into 6 squares approximately 8 inches square. Place an apple in the center of each square. Fill the core cavities with cinnamon and sugar. Sprinkle each apple with a little lemon juice or rind. Wet the edges of the dough. Draw up the dough over and around the apples, pinching together the edges so that it will not open while cooking. Wrap each dumpling in a clean cloth, tied at the top. Cook in boiling water for thirty minutes.
adapted from the Wise Encyclopedia of Cookery |
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