A Year of Victorian Puddings: Traditional Tarts, Pies and Puddings for Every Day of the Year

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Pan Macmillan, Dec 13, 2012 - Cooking - 192 pages
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Originally published in 1862 as Everybody’s Pudding Book, this delightful period cookbook offers delicious, comforting Victorian pudding recipes for the cold dark days of winter as well as the sunny sunshine months. Accompanied by the author’s no-nonsense and often amusing advice on seasonal ingredients and the appropriateness of puddings for certain occasions, this cookbook is as relevant today as it was in the Victorian era.

The recipes, organised by month, include tarts, fools, fritters, pies and, of course, steamed puddings of every kind. With favourites such as Bakewell tart and bread and butter pudding, it also offers traditional recipes that have long deserved a revival such as Shrewsbury pudding and Medlar tart. A Year of Victorian Puddings is a complete collection of seasonal, traditional English puddings for every day of the year.

 

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Contents

INTRODUCTION
1
JANUARY
5
FEBRUARY
20
MARCH
33
APRIL
46
MAY
58
JUNE
70
JULY
82
OCTOBER
117
NOVEMBER
129
DECEMBER
140
PUDDING SAUCES
152
ADDENDA FOR ALL SEASONS
158
INDEX OF RECIPES
168
CONVERSION TABLES
181
GLOSSARY
184

AUGUST
94
SEPTEMBER
106

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About the author (2012)

Georgiana 'Browning' Hill was the author of a number of cookery books in the late 1800s, which include The Gourmet's Guide to Rabbit Cooking, published in 1859, The Breakfast Book, published in 1865 and How to Cook Apples, published in 1865. Her early cookbooks offered simple food for the middle classes and sold in very large numbers at six pence each. She enjoyed success with her later titles which became more adventurous, with recipes from Spain and France, and were aimed at more serious gourmets. The dates of her birth and death are unknown.

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