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How To make Beefsteak Pudding, From 1845
1 lb Flour
6 oz Beef suet finely minced
1 oz Flour (extra)
1/2 t Salt
1/2 pt Water or the yolks of 4 eggs
With a little water. 1 lb Beefsteak
1/2 oz Salt (extra)
1/2 t Pepper
1/4 pt Water
1. Grease a basin, put a large pot of water onto the boil.
2. Make the pastry with the flour, suet, salt, and water (or eggs)
3. Roll it out and line the basin leaving a piece for the lid
4. Cut the steak into convenient pieces, flour and season them with pepper
and salt; put them in the pudding. 5. Pour in the 1/4 pint of water, and put on the pastry lid.
6. Tie over with a floured cloth, and boil as above.
Taken from. GOOD THINGS IN ENGLAND, A practicle cookery book for everyday use. Edited by Florence White. -----
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RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt
1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper
Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.
For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.
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Subtitles: Jose Mendoza
PHOTO
Bog Butter in wooden vessel: Bazonka, CC BY-SA 3.0 via Wikimedia Commons
MUSIC
Achaidh Cheide - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Restaurant Le Continental - Flambé peppercorn sirloin steak
Québec's oldest gourmet restaurant. Located in a house built in 1845 by the Honourable Jean-Thomas Taschereau, justice of the Supreme Court of Canada. Varied, gourmet cuisine. Flambés and specialties, such as continental filet mignon, sweat breads flambéed in Madeira or scampis flambéed in whisky.
Just steps from the Château Frontenac, this restaurant blends the finest traditions of French cuisine. Orange duckling carved before you and the eatery's popular filet mignon special are just a couple of the choices figuring on the elaborate menu.
We Followed An 1840s Figgy Pudding Recipe
Hello and welcome to another video! In order to get into the holiday spirit, today we’re gonna be attempting to make a figgy pudding recipe from the 19th century! Because we've heard the carol, but we've never tasted the pudding. We’re following the recipe that Max Miller used on Tasting History from 1845 and it’s a two day process - but hopefully it’ll be worth it in the end!
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Shepherd’s Pie | Gareth Mullins
Gareth Mullins was in the Six kitchen tonight to share this delicious recipe for Shepherd’s pie with Champ mash crust.
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Mr. Bordley's Christmas Pie, A Maryland's Way, The Hammond-Harwood House Cook Book Recipe
A History of Raised Pies & Tutorial on How to Make Them presented by A Taste of History with Joyce White for Hammond-Harwood House Museum, Annapolis, Maryland
Civil War Bread Pudding
When I think of hospital food, Bread Pudding doesn't come to mind. But during the American Civil War, Bread Pudding made its way into The Hospital Steward's Manual.
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Metal Pudding Basin with Handles:
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MENTIONED LINKS
BBC STEAMED PUDDING:
BREAD PUDDING
ORIGINAL 1862 RECIPE (From The Hospital Steward's Manual)
No. 30. Bread Pudding.- Boil 1 pint of milk, with a piece of cinnamon and lemon peel; pour it on 2 oz. of bread-crumbs, then add 2 eggs, ½ oz. of currants, and a little sugar: steam it in a buttered mould, or pan, for one hour.
MODERN RECIPE
INGREDIENTS
- 1 Pint (475ml) Whole Milk
- 1 Cinnamon Stick
- Lemon Peel
- 2 oz (60g or 1/2 cup + 1tbsp) Whole Wheat Bread Crumbs
- 2 Eggs
- 1/2 oz (14g or 1/8 cup) Currants
- 2 Tablespoons White or Brown Sugar
METHOD
1. Set a kettle of water to boil while you mix the pudding batter.
2. Add milk, cinnamon stick, and lemon peel to a small saucepan and set over medium heat until it comes to a light boil.
3. Pour hot milk over your breadcrumbs in a medium bowl. Remove the cinnamon and lemon peel. Whisk in the eggs until smooth, then mix in the currants and sugar.
4. Pour batter into a pudding basin and cover. Create a handle using string. (
5. Set covered pudding in a large pot and pour boiling water into the pot until 1-2 inches deep. Cover the pot and set on medium heat for 1 hour. Every 20 minutes, check the pot and if the water is nearly boiled away, add more.
6. At 1 hour, remove the pot from the heat and remove pudding basin from the pot. Allow to cool for 15 minutes then turn out onto a plate and serve.
PHOTO CREDITS
Barack Hospital Kitchen, Scutari: Wellcome Images / CC BY (
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