Recipe Manuscript

To Make An Oatmeal Pudding

Name: To Make An Oatmeal Pudding
Prep time: PTPT20M
Cook time: PTPT4H
Yield: 8
Cuisine: European
Ingredients: 570 ml rolled oats; 140 ml whole milk (warmed); 340 g beef suet (shredded) or vegetarian suet; 36 g granulated sugar (about 3 tablespoons); 30 g plain wheat flour; 4 large eggs; 1/4 tsp salt

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make An Oatmeal Pudding

"Take a Wine pint of Oatmeal, with pretty quarter of Milk warm'd, let it steep one Night, three quarters of a pound of beef Suet. Shred fine, containing grated three spoonfull of Sugar, & a small handfull of Flower, four Eggs, & a little Salt, make it in two Puddings, & boyl them four hours."

Note on the Original Text

This recipe reflects the concise, practical style common to manuscript cookery books of the period. Quantities often referenced household measurements (like 'wine pint' or 'spoonful') rather than precise weights, and spelling was flexible—note 'boyl' for 'boil,' 'quarter' meaning 'a quarter pint,' and 'Flower' for 'flour.' The instruction to 'make it in two Puddings' suggests dividing the mixture and boiling each portion. The simple ingredient list and direct phrasing underline the practical, no-nonsense approach typical of everyday English cooking in the 18th century.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

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

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This hearty oatmeal pudding recipe hails from the early 18th century, a period when such dishes were enjoyed across Britain for their nourishing and economical qualities. Oatmeal puddings were particularly popular among the rural and working classes, thanks to the easy availability of oats and suet. The use of suet rather than butter reflects regional availability and the practice of using every part of the animal. Recipes like this were often handed down through households and transcribed in manuscript cookbooks, offering a window into everyday domestic cookery during the early Georgian era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 1700s, this pudding would have been mixed in a large wooden bowl with simple wooden spoons or hands. The pudding mixture was likely wrapped in a floured cloth and tied securely with string, then placed into a large iron pot of simmering water set over the hearth. Pudding basins were sometimes used but cloths were more common. The boiling would have taken place over an open fire or within the kitchen hearth, requiring careful tending to maintain a steady simmer.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

4 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 pint (20 fl oz) rolled oats
5 fl oz whole milk (warmed)
12 oz beef suet (shredded) or vegetarian suet
1.25 oz granulated sugar (about 3 tablespoons)
1 oz plain wheat flour
4 large eggs
1/4 tsp salt

Instructions

Begin by taking 1 pint (20 fl oz) of rolled oats and pour over them 5 fl oz (a generous quarter pint) of warmed whole milk.
Let this mixture soak overnight until the oats are well softened.
The next day, finely shred 12 oz of beef suet (or use vegetarian suet if desired).
Grate in three tablespoons (about 1.25 oz) of granulated sugar, and add a small handful (roughly 1 oz) of plain wheat flour.
Beat four large eggs and stir them into the mixture, along with a pinch of salt.
Divide the pudding mix between two well-buttered pudding basins or cloths.
Seal and tie securely, then boil both puddings for four hours.
Once cooked, turn out and serve hot.

Estimated Calories

540 per serving

Cooking Estimates

It takes about 10 hours to make this dish because the oats need to soak overnight and the pudding boils for 4 hours. You’ll spend around 20 minutes preparing the ingredients. Each serving has about 540 calories, and the 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.