Source: The Art of Cookery made Plain and Easy
Hannah (Allgood) Glasse (1708-1770), writer of the most popular cookbook "The Art of Cookery" of the eighteenth century. The book for cooking made plain and easy published in the year 1747. It stands out for its unique organisation, easy and practical meal preparation advice and most common recipes.
Here presenting one of Hannah Glasse's original collection. It's a healthy pudding recipe, that we can easily use to prepare mouth-watering gluten free plum puddings. Just have to replace the all purpose flour with it's gluten free version.
From: Hannah Glasse; Art of Cookery Made Plain and Easy (1747)
Ingredients:
- Flour - 1pound
- Eggs - 8
- Egg whites - ½
- Milk - 1pint
- Suet - 1pound
- Currants - 1pound
- Raisins - 1pound (stoned)
- Nutmeg - ½ (Grated)
- Ginger (Beaten) - 1tsp
- Salt Little
- A Penny-loaf Crumb Grated fine
Procedure:
First, beat the eggs, then take one-half of milk. Beat them together. Add flour and breadcrumb to that mixture a little at a time. Then add the suet, spice, and raisin to that mixture. Pour down the rest of the milk to it. Mix it all well together. The mixture happens to be very thick. Now boil it for five hours.
Such extra-ordinary pudding collection is one of a kind. For those who crave the sweeter things, let's explore some delicious puddings from all around the world.