Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Barford Pudding
Puddings and Sweet Deserts
Historic
Bedfordshire

Boiled suet pudding with a very high proportion of raisins, plus nutmeg, sugar and eggs. (Walsh 1859, etc)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Barford Pudding.
944. Take one pound of beef suet, one pound of raisins, five well-beaten eggs, four spoonfuls of flour, six ounces of loaf sugar, half a nutmeg, and a little salt; mix them well, put them in a basin, and boil four hours.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats