Recipe Manuscript

Outros Fudins Á Ingleza

Name: Outros Fudins Á Ingleza
Prep time: PTPT30M
Cook time: PTPT2H
Yield: 8
Cuisine: European
Ingredients: 500 g plain shortcrust pastry (or substitute with any neutral-flavored pie dough); 1,200 g apples (about 12 medium, peeled, cored, sliced); 150 g sugar (granulated or caster, or substitute with grated panela or muscovado for a more authentic profile); 40 g unsalted butter, for greasing; 1 egg, beaten (for sealing); Icing sugar, for dusting; Butter sauce (e.g., 80 g butter melted, possibly with a little extra sugar); Kitchen towel (preferably linen or cotton) or parchment paper, for wrapping; Kitchen twine for tying

"Other English-Style Puddings"

1785

From the treasured pages of Cozinheiro moderno, ou nova arte de cozinha

Written by Lucas Rigaud

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1785

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Outros Fudins Á Ingleza

"Estenda-se hum bocado de massa ordinaria sobre hum guardanapo manteigado, arrumem-lhe huma duzia de maçans cortadas em fatias, e assucar ralado, e dobradas as pontas da massa, e unidas com ovos batidos, ate-se com barbante, ou em hum guardanapo, e metta-se em agua fervendo, em que continuará duas horas; depois ponha-se a escorrer, e sirva-se pulverizado de assucar com molho de manteiga por cima. Deste mesmo modo se fazem pudins de marmelos, de peras, pessegos, damascos, ginjas, e de todas as qualidades de frutas."

English Translation

"Roll out a piece of plain dough over a buttered napkin, arrange a dozen apples cut into slices on it, and grated sugar. Fold the edges of the dough and join them with beaten eggs, tie it with string or in a napkin, and place it into boiling water, where it should remain for two hours. Afterwards, let it drain and serve sprinkled with sugar and with butter sauce on top. Puddings made with quinces, pears, peaches, apricots, cherries, and all kinds of fruit are prepared in the same way."

Note on the Original Text

The recipe is written in the direct, functional style typical of 18th-century cookbooks, addressed to cooks presumed familiar with basic procedures and kitchen ratios. Measurements are informal, often relying on intuition ('hum bocado', 'huma duzia') rather than precision, reflecting the oral tradition and adaptability to available ingredients. Spellings such as 'maçans' (maçãs) and 'assucar' (açúcar) follow pre-reform Portuguese orthography, and the text relies on abbreviations and dialectal variations consistent with handwritten or early printed recipes of the time. Clarifications such as 'massa ordinaria' for the dough (meaning any plain, everyday pastry) leave creative room for the cook, typical for that period's recipes.

Modern Kitchen Interpretation

Recipe's Origin

Cozinheiro moderno, ou nova arte de cozinha - Click to view recipe in book

Title

Cozinheiro moderno, ou nova arte de cozinha (1785)

You can also click the book image above to peruse the original tome

Writer

Lucas Rigaud

Era

1785

Publisher

L. da Silva Godinho

Background

A sumptuous journey through 18th-century Portuguese cuisine, 'Cozinheiro moderno, ou nova arte de cozinha' invites readers to master the refined and innovative cookery of its time. Delight in a treasury of recipes and culinary secrets that celebrate the flavors and craftsmanship of Lisbon's gastronomic past.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the 1785 Lisbon publication 'Cozinheiro moderno, ou nova arte de cozinha' by Lucas Rigaud. At that time, Anglo-Portuguese culinary exchanges were vibrant, and recipes inspired by English puddings were gaining popularity. Puddings such as this were considered fashionable, showcasing imported cooking methods alongside native Portuguese flavors and ingredients. The title 'Outros Fudins á Ingleza' directly references English culinary influence—'other English puddings'. In late 18th century Portugal, such boiled puddings were a novelty, merging rustic resourcefulness and continental elegance. The use of simple, adaptable fruit fillings also reflects the seasonality and practicality of home kitchens of that era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original method called for a plain kitchen towel ('guardanapo'), well-buttered to prevent sticking, which was the standard wrapping material before widespread use of metal molds or parchment. Kitchen twine (or strips of cloth) would be used to secure the parcel. A large cauldron or substantial cooking pot filled with boiling water provided the necessary gentle heat for steaming/boiling the pudding. Simple kitchen knives for peeling and slicing, wooden spoons, and earthenware or tin plates for serving completed the basic toolkit. Instead of modern ovens, boiling in water—either in a cloth or molds—was a common method for cooking large, dense puddings or dumplings.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb 2 oz plain shortcrust pastry (or substitute with any neutral-flavored pie dough)
2 lb 10 oz apples (about 12 medium, peeled, cored, sliced)
5 1/4 oz sugar (granulated or caster, or substitute with grated panela or muscovado for a more authentic profile)
1 1/2 oz unsalted butter, for greasing
1 egg, beaten (for sealing)
Icing sugar, for dusting
Butter sauce (e.g., 2 3/4 oz butter melted, possibly with a little extra sugar)
Kitchen towel (preferably linen or cotton) or parchment paper, for wrapping
Kitchen twine for tying

Instructions

Roll out approximately 1 lb 2 oz of basic shortcrust pastry (or other plain dough) on a large kitchen towel greased with butter.
Arrange 12 apples (around 2 lb 10 oz), peeled, cored, and sliced, over the dough.
Sprinkle generously with 5 1/4 oz of grated or granulated sugar.
Fold the edges of the dough over the fruit to enclose it, sealing the seam with beaten egg.
Tie the parcel securly with kitchen string or wrap it up in the towel, ensuring it is well closed.
Place the parcel gently into boiling water and cook for about 2 hours.
When done, carfully remove the pudding, let it drain, then transfer to a serving dish.
Dust with icing sugar and pour over a warm butter sauce before serving.
This same method can be used for quinces, pears, peaches, apricots, sour cherries, or any fruits you have on hand.

Estimated Calories

370 per serving

Cooking Estimates

It usually takes about 30 minutes to prepare the pastry and the apples, and then about 2 hours to cook the pudding in boiling water. Each serving contains an estimated 370 calories, and the whole recipe makes 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.