Posts Tagged ‘puddings’

This past weekend I trekked up to Ft. Lee to attend another
Historic Foodways Symposium sponsored by Deb Peterson.
As usual, it was an absolutely fantastic two days of lectures
and hands-on cooking. The focus of the program was “Sugar,
Spice, Isinglass & Cakes, Great & Small.”

On Saturday, attendees heard information-packed lectures
from Deb, Mercy Ingraham, Clarissa Dillon, and Cate Crown.
Then Sunday was the day for cooking out at the site’s bake
oven and fire pit. Using receipts (recipes) from various historic
cookbooks, we worked on numerous dishes that were either
baked in the oven or boiled over the fire. Everyone was able
to try their hand at any dish and to move around to see what
was being done for each. And so, under Cate’s watchful eyes,
participants worked on small Pound Cakes, Dutch Cakes, and
apple and “Ananas, or Pine-Apple” tarts. Puddings were King
at Clarissa’s station, including Suet, Wine, and Chocolate. She
supervised the making of “A French flummery,” as well. Spices
were ground to make “Kitchen Pepper” at Mercy’s table. And
Deb instructed folks on making batches of two sugary treats,
“Spanish Nut” (cacao beans) and lemon ‘n orange “Bomboons.”

Of course, when all was said and done and baked and boiled,
the consuming began. And believe me, it took no time for each
and every dish to disappear! In fact, as you’ll see below, I have
far more photos of the preparations then the finished cakes and
puddings. Ahh, well, maybe next time!
(Which, by the way, we all hope there IS a next time, at some
point, in one form or another. Pleeeeeeeease, Dearest Deb!)

Nevertheless, I think it’s safe to say, on behalf of all those who
participated, that an educational, awesome, and simply glorious
time was had by all. HUZZAH!


The oven is fired up:

Cate Crown, Baker Extraordinaire:

Simply awesome!

Three bakers, sharing baking tips…or perhaps a bit of gossip?!
(Paul Gasparo, Cate, and Neal sorry-I-didn’t-get-his-surname):

Deb Peterson, Official Symposium Wizard:

Mixing up the tart crust:

Patting it down in pie pans:

Apples for one of three tarts:

Done and ready for baking:

Slicing up ananas or pine-apples for the other two tarts:

Cooking ’em down (the apples were not cooked):

Filling the other tart shells:



Love this! HUZZAH!

John Muller, Director Extraordinaire of Historic Fort Lee:

The suet pudding, mixed and ready to go:

Clarissa Dillon shares the finer points of puddings, boiled:

Again, the Suet Pud:

Which was placed on the pudding cloth:

And wrapped:

Then tied:

Ready to go:

And into the pot:

Look! The oven is ready. HUZZAH! How do we know?

Because the interior bricks are now white, whereas they
started out covered in black soot:

Deb discusses the making of “Bomboons”:

TA-DA! It’s a sugar loaf!

And yes, the proper term is loaf, NOT cone:

Breaking up and pounding out the sugar:

Roasting the “Spanish Nuts” (aka cacao beans):

The beans, down to the nib stage, and then pounded:

Cooking a mixture of pounded nibs and sugar:

Rolling it out on a buttered plate. Better do so quickly,
though, before it all hardens!:

Chocolate Bomboons:

Mercy’s spices:

Nutmegs and mace:

Rolling out the dough for the little cakes (which are essentially
what we now call cookies):

The oven is at the desired temperature (about 450 degrees).
Time to clear out all the coals and ashes:

Once cleared, the floor is swabbed with a damp cloth, and
the door is put in place to hold in the heat until all dishes
can go in together:

The Pound Cake batter had to be beaten for 1 1/2 hours.
Thankfully, no one person wore out an arm as everyone
took a turn:

Currants were added to the batter, which was then scooped
into little tins:

Citron was minced for the Chocolate Pudding:

Into the mixture it goes:

And the entire batter is poured into the pudding cloth:

And another pud for the pot:

Finally, all the dishes to be baked in the brick oven were
prepared, and they started to go in:

Paul slides a tart deep into the oven:

TA-DA! The baked Apple Tart:

Baked Wine Pudding:

A yummy threesome consisting of a Pound Cake, the Wine Pud,
and a Pine-Apple Tart:

The boiled Chocolate Pudding:

And lastly, the marvelous boiled Suet Pudding:


NOTE: If anyone would like the receipts we used, just let me know.

Read Full Post »

As you may know, I’m a Big Fan of carrot puddings. Not sure why,
but I am just fascinated with them! I enjoy making them, and I’ve
whipped up quite a few in past years. Maybe it’s because they’re
just so delicious! I even wrote here several times last fall about
my various carrot pudding-making adventures.

And so we made this dish during Saturday’s “Simple Mid-Day Meal”
hearth cooking class at The Israel Crane House. Naturally, we used
my favorite receipt (recipe) from the 18th century work E. Kidder’s
Receipts of Pastry and Cookery

A Carrot Pudding.
Boyl 2 large carrots, when cold pound
them, in a mortar, strain them thro [sic]
a sive, mix them nth [with] two grated
biskets, 1/2 a pound of butter, sack
and Orange flower water, Sugar and
a little Salt, a pint of cream mixt with
7 yolks of eggs and two whites, beat
these together and put them in a dish
covered and garnished. “Good”*


“Boyl 2 large carrots” (we used three medium-sizeds)

pound them and “strain them thro a sive”

Nadia hard at work

the previously-made Naples Biskets, soon to become “two grated biskets”

enough batter for two puddings

ready for baking




*handwritten commentary on the original receipt


NEXT: our biscuits

Read Full Post »