Picture of Hannah Woolley Recipe Book

 

Stewed Pudding Old Elizabethan Recipe

  • Ingredients for Stewed Pudding - an Old Elizabethan Recipe
  • Cooking method for Stewed Pudding
  • Stewed Pudding  - Old Elizabethan Recipe
  • Have fun reading this Stewed Pudding old recipe
  • What food people ate during the Renaissance era

Picture of Hannah Woolley Recipe Book

Stewed Pudding Old Elizabethan Recipe

 

To make a Stewed Pudding
Take the yolks of three Eggs and one White, six spoonfuls of sweet Cream, a little beaten spice, and a quarter of a pound of Sewet minced fine, a quarter of a pound of Currans, and a little grated bread, Rosewater, Sugar and Salt; mingle them well together, and wrap them up in little pieces of the Cawl of Veal, and fasten them with a little stick, and tie each end with a stick, you may put four in one dish, then take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar, three or four blades of large Mace, and one Ounce of Sugar, make this to boil over a Chafingdish of Coals

 
 
 

Put in your Puddings, and when they boil, cover them with another Dish, but turn them sometimes, and when you see that they are enough, take your Puddings and lay them in a warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and Butter, and pour over them; garnish your Dish with Limon and Barberries

Stewed Pudding Old Elizabethan Recipe
The above Old recipe is taken from for Stewed Pudding is written in totally different way to today's recipe books.

 
  • There were no lists of ingredients - these were included as part of the text
  • Food and ingredient measurements were extremely basic - quantities were not often specified.
  • Temperature control was difficult and therefore not specified.
  • Cooking times were vague - and left to the cook to decide.
  • It was assumed that the reader would already have some knowledge of cooking

The History of the Recipe Book

  • Some of the language might be referred to as 'Olde English'
  • The art of cooking and the recipe was passed verbally from one generation to the next
  • The first printed book ever to be published in English was in 1474.
  • Most Elizabethan women were unable to read.
  • The idea of a Recipe Book was an entirely new concept
  • The first Recipe Books to be printed in England which included many old Elizabethan and Medieval recipes were called:

    • 1545 - 'A Propre new booke of Cokery'
    • 1588 - 'The Good Huswifes Handmaid for Cookerie in her kitchen'
    • 1596 - 'The Good Hyswife's Jewell'
    • 1610 'Mrs. Sarah Longe her Receipt Booke'
 

Stewed Pudding Old Elizabethan Recipe

The above Old recipe is taken from the book by Hannah Woolley (1622-1675) printed at the White Lion in Duck-Lane, near West-Smithfield, London in 1672 entitled:

The Queen-like Closet
OR
RICH CABINET
Scored with all manner of
RARE RECEIPTS
FOR
Preserving, Candying and Cookery

 

Picture of the Art of Cookery

 

Stewed Pudding Old Elizabethan Recipe

  • Ingredients for Stewed Pudding - an Old Elizabethan Recipe
  • Cooking method for Stewed Pudding
  • Free Stewed Pudding  - Old Elizabethan Recipe
  • Have fun reading this Stewed Pudding old recipe
  • What food people ate during the Renaissance era
  • The cooking instructions used
  • The different types of food used in old recipes

 
 

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Stewed Pudding Old Elizabethan Recipe

 

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