skip to Main Content
  • Then click the categories you would like to search:

Found 724 Results
Page 1 of 73

A Well-To-Do Rice Pudding


Get Your Copy of the Cookbook Here! ▶ http://www.townsends.us/american-cook… ▶▶ Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶…

Tags: , ,

April 4, 2018


A Poor Man’s Rice Pudding


Get Your Copy of the Cookbook Here! ▶ http://www.townsends.us/american-cook… ▶▶ Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶…

Tags: , ,


Macaroni And Cheese


Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶ facebook.com/jas.townsend Instagram ▶ townsends_official   Related

Tags: , ,


Barley Soup


Get your copy of the cook-book here ▶ http://www.townsends.us/the-art-of-co… ▶▶ Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶…

Tags: ,


Pink Pancakes!


Perfect for Valentines Day! Pink Pancakes featuring last week’s candies lime peel! Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend…

Tags: ,


Candied Lime Peel


A simple and delicious sweet meat from the 18th Century. #townsendspeel Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook…

Tags: , , , ,



A perfect recipe just in time for Christmas! This is another German recipe translated by Kayla and Karen at Old Salem Museums and Gardens. #townsendslittleantlers Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Old Salem’s Website ▶ http://www.oldsalem.org/ ▶▶ Help support the…

Tags: ,

March 23, 2018


Yellow Turnips


The translation for these “Yellow Turnips” was made possible by Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two 18th Century German cookbooks. Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Old Salem’s Website ▶ http://www.oldsalem.org/ ▶▶…

Tags: ,

March 22, 2018


Open Fire Roast Beef


There is nothing like cooking over an open fire! Today we are doing a very simple recipe for Roast Beef from “American Cookery” by Amelia Simmons. Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend…

Tags: , ,


Apple Puree


Another delicious, German recipe given to us by Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two period German cookbooks. Check Out Our Brand New Website! ▶ http://www.townsends.us/ ▶▶ Old Salem’s Website ▶ http://www.oldsalem.org/ ▶▶…

Tags: , ,


Page 1 of 73

Puddings in Haste!

In the 18th century, puddings were once a culinary staple of much of the western world. Many types existed but most called for long cooking times. Hasty puddings (or as they were often called “puddings in haste”) became popular for their convenience. This was especially favorable for frontiersmen and frontierswomen who, armed with versatile and expedient cooking utensils like the Dutch oven, desired a hearty and delicious meal on-the-go. Jon discusses Dutch ovens and a lovely recipe for a hasty pudding in the video below:

This Hasty Pudding recipe is from Maria Eliza Rundell’s 1807 cookbook A New System of Domestic Cookery:

Rundellpuddinginhaste

Puddings in Haste (makes 10-12 puddings)

Ingredients (Measurements by Jon Townsend)

  • 1 Cup fine bread crumbs or crushed Ship’s Biscuits (Recipe here)
  • 1/2 cup Zante currants or raisins
  • 1/2 lemon zest
  • 1 cup Grated Suet (Make sure to watch the episode “Rendering Suet” or read the blogposts, “Suet” parts one through four, to better understand the importance of and how to work with this product.)
  • Flour for Dredging
  • 2 Eggs
  • 2 Egg yolks
  • 1/2 teaspoon powdered ginger

Preparation

Bring water to a boil in a Dutch oven

In a bowl incorporate evenly the bread crumbs, raisins, lemon zest, and suet.

Whisk together the eggs, egg yolks, and ginger.

Mix all of ingredients together until the dough is even. (It should be quite thick.)

Roll the mixture into egg sized balls.

Dredge the pudding balls in flour.

puddingandsausage1

Cook in boiling water for 15-20 minutes.

Remove them from the water and let them dry for about 3 minutes.

puddingandsausage2

Serve them hot or cold.

Screen Shot 2015-08-05 at 11.46.52 PM

Rundell recommends serving her recipe with a “pudding sauce”. Below is a pudding sauce recipe:

Pudding Sauce

Ingredients

  • 1 Cup Butter (cubed and chilled)
  • 1 Cup Sugar
  • 1 Cup Sack (or Sherry Wine)

Preparation

Simmer the sugar and sack together in a small saucepan.

puddingandsausage3

Remove the mixture from fire and immediately add cold butter (a few cubes at a time) while whisking vigorously.

puddingandsausage4

Serve immediately atop the hasty pudding and enjoy!

puddingandsausage5

This Post Has 6 Comments
    1. In one of the earlier posts, he suggests “very cold diced butter or frozen vegetable shortening (instead of hard muscle fats)…If you opt for either of these substitutions, you’ll have to work fast.” (I’m pretty sure it’s the “Please bring back the Puddings” post, but it might be one of the suet posts). The texture would be different, but it might do in a pinch.

    2. Another source even suggests bacon grease as a substitute, which sounds delicious! But yes, it sounds like you must work quickly.

    3. Clarified butter that is very cold or frozen is about the only good substitute for this particular recipe.

  1. I’ve noticed a lot of boiled puddings use dried fruit. If fresh fruit is used instead, is there a difference in process or finished product? I guessed dried fruit was used because it stores better and is consistently available, but is there some further reason or extra process the pudding needs to come out well?

    I mean, in something baked less liquid should be added to compensate, but a boiled pudding is getting moisture from the water around it… so it might just absorb less? Or it might fall apart because the moisture is already inside the dough – any hints?

  2. These were great when we made them at a recent re-enactment! Made them without the Ginger and zest to create great campaign food!

Comments are closed.

Back To Top