Description
Author:
Peachey, Stuart.
Summary:
Part of the “Early 17th Century Food Series”.”To the 17th Century cook, pudding was not an alternative term for dessert. Puddings were dishes normally cooked inside some containing substance. For black, white and hogs liver puddings these were guts as they still are today. Rice and bread puddings also then came in guts. Haggis, the ‘chieftain of the pudding race’ according to Robert Burns, was prepared in a stomach, and in other cases cabbage leaves, joints of meat or covered dishes might be the container. A few dishes of similar consistency managed to be puddings without containment but these are the exceptions.”
Further details:
Softcover: 40 pages.
Language: English
Illustrations: N/A
ISBN-13: 185804118X
Product Dimensions: 21.0 x 15.0 x 0.5 cm
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