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Hasty Pudding


A number of quickly-made dished have been called 'hasty pudding', most usually simply flour, oats, wheat, breadcrumbs or barley boiled in water, but occasionally egg dishes. Mrs.B equates 'hasty pudding' with oatmeal porridge, while Wooley 1672 uses cream boiled with breadcrumbs and currants. Walsh 1859 uses milk, eggs and almonds.

Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

To make a Pudding in haste.
Take a pint of good Milk or Cream, put thereto a handful of raisins of the Sun, with as many currans, and a piece of butter, then grate a manchet and a nutmeg, and put thereto a handful of flour; when the milk boils, put in the bread, let it boil a quarter of an hour, then dish it up on beaten butter.

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