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Tweet Broad Bean Pudding or Windsor Bean Pudding
Broad beans, pureed and mixed with herbs, egg yolks, butter, baked or steamed.
Broad Bean Pudding
Image: Alex Bray...
Original Receipt from The Cook and Housekeeper's Dictionary by Mary Eaton (Eaton 1822) and A New System Of Domestic Cookery by Maria Rundell) (Rundell 1807)
BEAN PUDDING. Boil and blanch some old green-beans, beat them in a mortar, with very little pepper and salt, some cream, and the yolk of an egg. A little spinach juice will give a finer colour, but it is as good without. Boil it an hour, in a bason that will just hold it; pour parsley and butter over, and serve it up with bacon.
Original Receipt from 'Barnsley Chronicle'. - Saturday 19 March 1881
Green Bean Pudding. -One quart of full-grown mealy beans, two tablespoonful of cream, and two yolks of eggs. Boil the beans till quite tender; peel and mash them fine with little pepper and salt till quite smooth; add the cream and the yolk of eggs, well beaten; boil hour in basin that will just hold it, and serve with parsley sauce poured over it. Two tablespoonfuls of spinach, boiled and cut small, or a little spinach juice added to the ingredients before boiling, improve the colour.
Original Receipt from 'Taunton Courier, and Western Advertiser' - Saturday 04 May 1940
Take one pound of haricot beans have been soaked overnight, and cook until tender. Mix one ounce of margarine and two tablespoonfuls of unsweetened condensed milk and heat in a pan. Put in the beans, and add a sprinkling of cheese and parsley, with seasoning. Stir whilst heating and add the yolk of one egg, beten up with one tablespoonful of water Stir for a few minutes, then put the mixture into a greased fire-proof dish. Sprinkle more cheese on the top and paste over with margarine for browning. Put under the griller or in the oven until ready.
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