To Make Ball Pudding

This recipe comes from Margaret Eyre, born around 1686, and is dated approximately to 1709. At this time, English cookery saw a blend of medieval traditions with newer influences—notice the judicious use of herbs, suet, and dried fruit—a classic flavor profile of English puddings. Ball puddings like this would have been a staple in upper-middle class households, offering both sustenance and aromatic delight. Rosewater and freshly grated nutmeg were then luxurious and popular, hinting at the expanding global trade networks of the early 18th century. Such a recipe highlights not only culinary tastes of the period but also the social aspiration and availability of ingredients in prosperous English homes.

Cooks in the early 1700s would rely on mortar and pestle for grinding spices and pounding bread. A grater might be used for the bread and nutmeg. Chopping blocks and knives would prepare the onion and herbs. The mixing would be done in large earthenware bowls. The ball puddings were likely formed by hand, dusted in a wooden or earthen bowl with flour, and boiled in a large cast-iron or copper pot suspended over the hearth fire. A slotted spoon or a simple ladle would help retrieve the boiled balls. Serving would involve pewter or wooden dishes, with the butter melted in a small saucepan and sugar sprinkled from a cone or box.