My “Big Week” of hearth cooking (March 20 to April 1, when I had
one event after another) finally came to a close at the same spot
where it all began: the Israel Crane House. That Sunday was billed
as “Family Day,” since all of the properties owned by The Montclair
Historical Society (MHS) were now officially open for the new season.
And so I decided, in honor of this auspicious occasion, to cook an
old, and a new, favorite dish: a “Potatoe [sic] Pudding”; and more
“Salmon in Cases.” I also used up a bit of bread (for toast), along
with the fresh batch of butter that’d been churned earlier in the
week (all courtesy of Homeschool Day, doncha know!). Oh, and
a few remaining bites of my Seed Cake. Of course, as usual,
I brought in all this food, but left empty-handed. HUZZAH!
Okay, here we go…
Everything’s set out and ready:
the potato pudding’s prepped and ready to bake:
The receipt for my “Potatoe [sic] Pudding” came from the Leffert’s
manuscript cookbook. This little volume is part of the collection
of Lefferts Family Papers located at the Brooklyn Historical Society
(BHS) of Brooklyn, NY. Most likely, it was written at some point
in the 1830s. I’ve visited BHS several times to study this small
historical document, and it’s quite fascinating (more on it later).
In addition, when I did hearth cooking at the Lefferts historic
house (in Brooklyn’s Prospect Park) several years ago, I made
numerous dishes found therein. So it was great fun to make this
baked pudding again!
Here’s the receipt, taken from the “Puddings and Custards” section
of the manuscript:
33. Potatoe Puding.
Boil the potatoes very dry skin them and
rub them through a sieve to 1 lb. of potato
add 1 pt cream 7 eggs 6 oz. of butter
lemon juice sugar and nutmeg to your
taste, bake it with or without paste.*
TA-DA! It’s nearly done.
Visitors to the House that afternoon ate up my “Potatoe Pud”
so quickly, that I wasn’t able to get a photo of the finished
Now, regular readers will recall my recent experiments in cooking
“Salmon in Cases” in reflector ovens. Well, it was so much fun,
I wanted to do it again. In fact, by this time I’d also decided that
we’d make them during our hearth cooking class on April 15, so
I figured a little more practice couldn’t hurt! In any event, I made
them, again following Hannah Glasse’s receipt from her cookbook
The Art of Cookery, made [sic] Plain and Easy (1747).
Cut your Salmon into little Pieces…
…butter the Inside of the Paper well…
…season it with Pepper, Salt and Nutmeg…
…fold the Paper so as nothing can come out, then lay them on
a Tin Plate to be baked…a Tin Oven before the Fire does best.
What fun! HUZZAH!
*NOTE: Most all the receipts in the Lefferts book are written in pen.
However, here the word “paste” is written in pencil. That one word
was probably added later. Also, on the page where this receipt appears,
it is written as “28. Potato Pudding.”