How the 17th-century aristocracy enjoyed a special dessert
In short: Step into the kitchens of 1658 to recreate a pudding from Robert May's 'The Accomplisht Cook'. This video demonstrates how to use historical ingredients to taste the past.
The recipe explores a dessert from the late 1600s, a period when such a dish would have been a significant treat. While simple by modern standards, the pudding relies on a specific texture achieved by mixing white bread crumbs, fine flour, and the yolks of four eggs (minus one white) with enough cream to reach the consistency of pancake batter.
By following this method—baking the mixture in a buttered dish and scraping sugar on top—you can experience the culinary world of the English aristocracy through one of the era's most pivotal cookbooks.
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Sources
- Summary by Intellect · source: 335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
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