Sunday, December 7, 2014

Historical recipe from: Miss E. Briggs, Instruction in Cookery, 1890


From a schoolbook teaching cooking to girls in London, published in 1890, comes this recipe for Christmas Pudding. The recipe appeared near the end of the book, implying that it was a more difficult recipe than the ones earlier in the book. I have reformatted the recipe for easier reading, but the text is exactly as it was in the original.

Keep in mind that this is recipe from history. Standards of ingredients and methods of preparation have changed, and we have different ideas today of what is healthy.

1 lb. raisins (stoned)Historical recipe from: Miss E. Briggs, Instruction in Cookery, 1890.

Ingredients:
1 lb. currants (washed and picked)
1 lb. sugar
1/2 lb. sultanas (washed and picked)
1/2 lb mixed peel (shredded)
1/4 lb. almonds, if liked (blanched and shredded)
3/4 lb. flour
1/4 lb. breadcrumbs
3/4 lb. beef suet (chopped finely)
6 eggs
milk (according to size of eggs)
rind of 1 lemon (grated)
1/2 teaspoonful of salt
1 teaspoonful, or to taste, ginger, cloves, nutmeg, cinnamon.

Method:
Mix the whole of the ingredients very thoroughly – much depends on this; beat the eggs and milk, add them and stir it very well again. Put it into well-greased moulds or basins, cover with greased paper, tie the cloths over them, and boil from 6 to 10 hours, according to size. When the puddings are turned out the appearance is improved by dredging them with castor sugar. If they are not wanted at once, keep them in a cool, dry place.
* Historical recipe from: Miss E. Briggs, Instruction in Cookery, 1890.

Photo: From a schoolbook teaching cooking to girls in London, published in 1890, comes this recipe for Christmas Pudding. The recipe appeared near the end of the book, implying that it was a more difficult recipe than the ones earlier in the book. I have reformatted the recipe for easier reading, but the text is exactly as it was in the original. 

Keep in mind that this is recipe from history. Standards of ingredients and methods of preparation have changed, and we have different ideas today of what is healthy.

1 lb. raisins (stoned)Historical recipe from: Miss E. Briggs, Instruction in Cookery, 1890.

Ingredients:
1 lb. currants (washed and picked)
1 lb. sugar
1/2 lb. sultanas (washed and picked)
1/2 lb mixed peel (shredded)
1/4 lb. almonds, if liked (blanched and shredded)
3/4 lb. flour
1/4 lb. breadcrumbs
3/4 lb. beef suet (chopped finely)
6 eggs
milk (according to size of eggs)
rind of 1 lemon (grated)
1/2 teaspoonful of salt
1 teaspoonful, or to taste, ginger, cloves, nutmeg, cinnamon.

Method:
Mix the whole of the ingredients very thoroughly – much depends on this; beat the eggs and milk, add them and stir it very well again. Put it into well-greased moulds or basins, cover with greased paper, tie the cloths over them, and boil from 6 to 10 hours, according to size. When the puddings are turned out the appearance is improved by dredging them with castor sugar. If they are not wanted at once, keep them in a cool, dry place.
* Historical recipe from: Miss E. Briggs, Instruction in Cookery, 1890.