"18th Century Bread Pudding Recipe, 1796" Topic

"If you had entered a kitchen in the 1790s, you would see a kitchen in transition. The familiar smell of woodsmoke would still be circling the air but fireplace would be smaller than the one you played marbles by as a child. And sugar started to grace the tables of even "Middling" homes.
By the 1790s, American women were embracing their identity as Americans. Americans grew tired of adapting their British recipes. Who has that much flour around? We all have corn!

Amelia Simmons wrote the first known American cookbook. This cookbook documented alterations that American cooks had been using for decades. The recipes reflected the American food landscape. There was more Maize (corn), cornmeal, molasses, turkey, and pumpkin. But this recipe was firmly British. It was printed in recipe books as late as 1846 in The British American Cultivator with only the slight change of an additional cup of milk instead of cream.

Other contemporary recipes recommend serving with a sauce made of butter, wine (sherry) and grated sugar, and then garnish with orange…"

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Armand

Looks good I'll have to try this one. Thanks Armand
Pauk

A votre service mon cher ami and the best of luck with it…

Armand