A 1748 Bread Pudding Recipe from Hannah Glasse’s Iconic Art of Cookery
In short: This video demonstrates a historical bread pudding recipe sourced from the 1748 third edition of The Art of Cookery by a Lady, later identified as Hannah Glasse. It offers a glimpse into 18th-century home cooking techniques using simple, pantry-staple ingredients.
The recipe originates from the 1748 third edition of 'Art of Cookery,' a seminal work by Hannah Glasse. Unlike modern versions, this historical preparation relies on a penny-loaf crumb base combined with flour, eggs, sugar, ginger, salt, raisins, and currants.
The process involves mixing the dry ingredients—bread, flour, ginger, salt, and sugar—before incorporating eggs and enough milk to achieve a proper batter consistency. Once the fruit is added, the mixture is poured into a buttered dish and baked, showcasing the straightforward culinary methods of the mid-18th century.
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Sources
- Summary by Intellect · source: Bread Pudding Recipe from 1748 - Old Cookbook Show
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