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18thC puddings
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sally_in_wales
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Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Mon Dec 12, 11 8:05 pm    Post subject: 18thC puddings  Reply with quote    

Tonight, we are mostly eating Plum Pudding and also Chestnut Tart. Both 18thC recipes that we are trying out prior to doing a session at a museum on Wednesday where we will be talking about spices and old traditional reipes.

both warrant a well earnt if genteel burp. Yummy. Bang goes my diet for this week

Chez



Joined: 13 Aug 2006
Posts: 35907
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Mon Dec 12, 11 8:13 pm    Post subject: Reply with quote    

Plums and chestnuts are both vegetables, though. So that's okay.

sally_in_wales
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Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Mon Dec 12, 11 8:17 pm    Post subject: Reply with quote    

indeed. And this sort of boiled plum pudding is allegedly good placed in slices under a roasting joint of meat to catch the juices (drools quietly at the mental image...), so that has to be healthy...and frugal...

vegplot



Joined: 19 Apr 2007
Posts: 21298
Location: Ynys Môn
PostPosted: Mon Dec 12, 11 8:19 pm    Post subject: Reply with quote    

Plum a fruit?

sally_in_wales
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Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Mon Dec 12, 11 8:23 pm    Post subject: Reply with quote    

pfft, technicality, grown on something with roots rather than something with feet, veg, fruit, who cares when its a justification for eating pudding

Chez



Joined: 13 Aug 2006
Posts: 35907
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Mon Dec 12, 11 8:26 pm    Post subject: Reply with quote    

Yeah. What she said.

*glares threateningly at VP*

NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4357
Location: Peeping over your shoulder
PostPosted: Mon Dec 12, 11 9:34 pm    Post subject: Reply with quote    

Tell me more about the chestnut pudding??

Purely historical research, or course

sally_in_wales
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Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Tue Dec 13, 11 8:35 am    Post subject: Reply with quote    

Chestnut Pudding
Quote:
(1736) The Compleat Housewife: or, Accomplish'd Gentlewomans Companion, by Eliza Smith.
Take a dozen and half of chestnuts, put them in a skillet of water, and set them on the fire till they will blanch; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flower-water and sack, till they are very small; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water and sugar; put it in a dish with puff-paste; stick in some lumps of marrow or fresh butter, and bake it.


We substituted a tin of chestnut puree for the first bit, and used butter instead of marrow and scaled down the overall size a bit, but it was lovely. Very delicate but satisfying taste, works well with a rich or flavoured cream or icecream

mochyn



Joined: 21 Dec 2004
Posts: 24569
Location: mid-Wales
PostPosted: Tue Dec 13, 11 8:49 am    Post subject: Reply with quote    

I want my breakfast.

And I want it to be chestnut pudding.

Dee J



Joined: 22 May 2005
Posts: 342
Location: West Devon
PostPosted: Tue Dec 13, 11 9:47 am    Post subject: Reply with quote    

Only eighteen chestnuts to two quarts of cream and how many eggs So more like chestnut flavoured cream pudding. Sound nice though.

Dee

ros



Joined: 19 Jul 2005
Posts: 2469
Location: Beds
PostPosted: Tue Dec 13, 11 9:55 am    Post subject: Reply with quote    

What is sack? ( googling for spice/herb sack comes up with a very long list of spice racks )

ros



Joined: 19 Jul 2005
Posts: 2469
Location: Beds
PostPosted: Tue Dec 13, 11 9:56 am    Post subject: Reply with quote    

ah ha - found it - it's sherry , not a spice at all!

Nell Merionwen



Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire
PostPosted: Tue Dec 13, 11 9:59 am    Post subject: Reply with quote    

ros wrote:
What is sack? ( googling for spice/herb sack comes up with a very long list of spice racks )


kind of a fortified wine/liqueur. A lot like sherry.

Nell Merionwen



Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire
PostPosted: Tue Dec 13, 11 9:59 am    Post subject: Reply with quote    

cross posted

arvo



Joined: 04 Dec 2006
Posts: 3321
Location: Somerset
PostPosted: Tue Dec 13, 11 10:05 am    Post subject: Reply with quote    

That George III was a bit of a puddin'. Does he count?

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