Welcome to Celtnet's Hannah Glassse's Recipes for Of Puddings — This page gives you the entire contents of the Seventh Chapter: Of Puddings from Hannah Glasses's 1747 volume,
The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the
glossary of cooking and food terms pages on this site.
The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Hanna Glasse's Seventh Chapter
CHAP. VII.
Of PUDDINGS.
OF PUDDINGS.
An oat-pudding to bake.
OF oats decorticated take two pounds, and of new milk enough to drown it, eight ounces of raiſins of the ſun ſtoned, an equal quantity of currants neatly picked, a pound of ſweet ſuet finely ſhred, ſix new laid eggs well beat : ſeaſon with nutmeg, and beaten ginger and ſalt ; mix it all well together ; it will make a better pudding than rice.
Here you will find the modern redaction for Hannah Glasse's An oat-pudding to bake.
To make a calf's foot pudding.
TAKE of calves feet one pound minced very fine, the fat and the brown to be taken out, a pound and a half of ſuet, pick off all the ſkin and ſhred it ſmall, ſix eggs, but half the whites, beat them well, the crumb of a halfpenny roll grated, a pound of currants clean picked and waſhed, and rubbed in a cloth ; milk, as much as will moiſten it with the eggs, a handful of flour, a little ſalt, nutmeg, and ſugar, to ſeaſon it to your taſte. Boil it nine hours with your meat ; when it is done, lay it in your diſh, and pour melted butter over it. It is very good with white wine and ſugar in the butter.
To make a pith pudding.
TAKE a quantity of the pith of an ox, and let it lie all night in water to ſoak out the blood ; the next morning ſtrip it out of the ſkin, and beat it with the back of a ſpoon in orange-water till it is as fine as pap ; then take three pints of thick cream, and boil in it two or three blades of mace, a nutmeg quartered, a ſtick of cinnamon ; then take half a pound of the beſt Jordan almonds, blanched in cold water, then beat them with a little of the cream, and as it dried put in more cream ; and when they are all beaten, ſtrain the cream from them to the pith ; then take the yolks of ten eggs, the white of but two, beat them very well, and put them to the ingredients : take 2 ſpoonful of grated bread, or Naples biſcuit, mingle all theſe together, with half a pound of fine ſugar, and the marrow of four large bones, and a little ſalt ; fill them in a ſmall ox or hog's guts, or bake it in a diſh, with a puff-paſte under it and round the edges.
To make a marrow pudding.
TAKE a quart of cream, and three Naples biſcuits, a nutmeg grated, the yolks of ten eggs, the whites of five well beat, and ſugar to your taſte ; mix all well together, and put a little bit of butter in the bottom of your ſauce-pan, then put in your ſtuff, ſet it over the fire, and ſtir it till it is pretty thick, then pour it into your pan. with a quarter of a pound of currants that have been plumped in hot water, ſtri it together, and let it ſtand all night. The next day make ſome fine paſte, and lay at the bottom of your diſh and round the edges ; when the oven is ready, pour in your ſtuff, and lay long pieces of marrow on the top. Half an hour will bake it. You may uſe the ſtuff when cold.
A boiled ſuet pudding.
TAKE a quart of milk, a pound of ſuet ſhred ſmall, four eggs, two ſpoonfuls of beaten ginger, or one of beaten pepper, a tea-ſpoonful of ſalt ; mix the eggs and flour with a pint of the milk very thick, and with the ſeaſoning mix in the reſt of the milk and ſuet. Let your batter be pretty thick, and boil it two hours.
Here you will find the modern redaction for Hannah Glasse's A boiled suet pudding.
A boiled plum pudding.
TAKE a pound of ſuet cut in little pieces, not too fine, a pound of currants and a pound of raiſins ſtoned, eight eggs, half the whites, the crumb of a penny loaf granted fine, half a nutmeg grated, and a tea ſpoonful of beaten ginger, a little ſalt, a pound of flour, a pint of milk ; beat the eggs firſt, then half a the milk, beat them together, and by degrees ſtir in the flour and bread together, then the ſuet, ſpice, and fruit, and as much milk as will mix it well together very thick. Boil it five hours.
A Yorkſhire pudding.
TAKE a quart of milk, four eggs, and a little ſalt, make it up into a thick batter with flour, like a pancake batter. You muſt have a good piece of meat at the fire, take a ſtew-pan and put ſome dripping in, ſet it on the fire ; when it boils, pour in your pudding ; let it bake on the fire till you think it is night enough, then turn a plate upſide down in the dripping pan, that the dripping may not be blacked ; ſet your ſtew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and ſent to table, drain all the fat from your pudding, and ſet it on the fire again to dry a little ; then ſlide it as dry as you can into a diſh, melt ſome butter, and pour it into a cup, and ſet it in the middle of the pudding. It is an excellent good pudding ; the gravy of the meat eats well with it.
Here you will find the modern redaction for Hannah Glasse's A Yorkshire pudding.
A ſteak pudding.
MAKE a good cruſt, with ſuet ſhred fine with flour, and mix it up with cold water. Seaſon it with a little ſalt, and make a pretty ſtiff cruſt, about two pounds of ſuet to a quarter of a peck of flour. LEt your ſteaks be either beef or mutton, well ſeaſoned with pepper and ſalt, make it up as you do an apple-pudding, tie it in a cloth, and put it into the water boiling. If it be a large pudding, it will take five hours ; a ſmall one, three hours. This is the beſt cruſt for an apple-pudding. Pigeaons eat well this way.
Here you will find the modern redaction for Hannah Glasse's Steak Pudding.
A vermicelli pudding, with marrow.
FIRST make your vermicelli ; take the yolks of two eggs, and mix it up with juſt as much flour as will make it to a ſtiff paſte, roll it out as thin as a wafer, let it lie to dry till you can roll it up cloſe without breaking, then with a ſharp knife cut it very thin, beginning at the little end. Have ready ſome water boiling, into which throw the vermicelli ; let it boil a minute or two at moſt ; then throw it into a ſieve, have ready a pound of marrow, lay a layer of marrow and a layer of vermicelli, and ſo on till all is laid in the diſh. When it is a little cool, beat it up very well together, take ten eggs, beat them and mix them with the other, grate the crumb of a penny loaf, and mix with it a gill of ſack, brandy, or a little roſe-water, a tea-ſpoonful of ſalt, a ſmall nutmeg, grated, a little roſe-water, a tea-ſpoonful of ſalt, a ſmall nutmeg grated, a little grated lemon-peel, two large blades of mace well dried and beat fine, half a pound of currants clean waſhed and picked, half a pound of raiſins ſtoned, mix all well together, and ſweeten to your palate ; lay a good thin cruſt at the bottom and ſides of the diſh, pour in the ingredients, and bake it an hour and a half in an oven not too hot. You may either put marrow or beef-ſuet ſhred fine, or a pound of butter, which you pleaſe. When it comes out of the oven, ſtrew ſome fine ſugar over it, and ſend it to table. You may leave out the fruit if you pleaſe, and you may for change add half an ounce of citron, and half an ounce of candied orange-peel ſhred fine.
Suet dumplings.
TAKE a pint of milk, four eggs, a pound of ſuet, and a pound of currants, two tea-ſpoonfuls of ſalt, three of ginger ; firſt take half the milk, and mix it like a thick batter, then put the eggs, and the ſalt and ginger, then the reſt of the milk by degrees, with the ſuet and currants, and flour to make it like a light paſte. When the water boils, make them in rolls as big as a large turkey's egg, with a little flour ; then flat them, and throw them into boiling water. Move them ſoftly, that they don't ſtick together, keep the water boiling all the time, and half an hour will boil them.
An Oxford pudding.
A quarter of a pound of biſcuit grated, a quarter of a pound of currants clean waſhed and picked, a quarter of a pound of ſuet ſhred ſmall, half a large ſpoonful of powder-ſugar, a very little ſalt, and ſome grated nutmeg ; mix all well together, then take two yolks of eggs, and make it up in balls as big as a turkey's egg. Fry them in freſh butter of a fine light brown ; for ſauce have melted butter and ſugar, with a little ſack or white wine. You muſt mind to keep the pan ſhaking about, that they may be all of a fine light brown.
All other puddings you have in the Lent chapter.
Here you will find the modern redaction for Hannah Glasse's An Oxford Pudding.
Rules to be obſerved in making puddings, &c.
IN boiled puddings, take care the bag or cloth be very clean, not ſoapy, but dipped in hot water, and well floured. If a bread pudding, tie it looſe ; if a batter pudding, tie it cloſe, and be ſure the water boils when you put the pudding in, and you ſhould move the puddings in the pot now and then, for fear they ſtick. When you make a batter pudding, firſt mix the flour well with a little milk, then put in the ingredients by degrees, and it will be ſmooth and not have lumps ; but for a plain batter pudding, the beſt way is to ſtrain it through a coarſe hair-ſieve, that it may neither have lumps, nor the treadles of the eggs : and all other puddings, ſtrain the eggs when they are beat. If you boil them in wooden bowls, or china diſhes, butter the inſide before you put in your batter ; and for all baked puddings, butter the pan or diſh before the pudding is put in.
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The Art of Cookery Made Plain and Easy
