The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Nut Pudding

Pastries - Sweet Open Pies

Breadcrumbs with nuts, suet and bone marrow, sugar, cream and egg, flavourings. Baked in puff paste (Walsh 1859)

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

A Nut Pudding.
954. Grate two penny rolls and pound an equal weight of blanched small nuts steeped a night in cold water, add half a pound of chopped suet and marrow, half a pound of loaf sugar, a pint and a half of cream, the yolks of eight and whites of four eggs, flavour with a little nutmeg and a pinch of salt, and, if liked, add citron and orange peel. Bake it in a dish lined with puff-paste for one hour and a half.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018