A few months ago, the folks in charge of foodways at Colonial
Williamsburg initiated a bi-weekly feature on the institution’s
website. Entitled “History is Served,” it showcases an historic
receipt (recipe) from a colonial-era cookbook, complete with
a modern adaptation for use in one’s own kitchen. Assorted
background information is often given, as well, including slide
shows and/or videos.
One of the early segments dealt with boiled carrot puddings.
Now, as all my frequent readers know, I’ve made quite a few
carrot puddings and have written about my experiences here
at Historic Cookery. At the same time, however, although I’ve
done several boiled puddings, none of them were carrot. Yep,
all of my carrot puddings were baked.
Even so, my enthusiasm abounds for CW’s recent “History is
Served” entry. Why? Because the best part is its accompanying
video, which presents an excellent tutorial on the particulars of
doing any boiled pudding. Watch and learn. It’s simply fantastic!