Recipe Manuscript

To Make Puddings

Name: To Make Puddings
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 4
Cuisine: European
Ingredients: 115g currants; 100g beef suet, finely shredded (or vegetarian suet); Pinch of salt; 3 egg yolks; 3 egg whites; 1/4 tsp grated nutmeg; 15-30 ml sweet wine (sherry or madeira); 20g sugar; Butter (for greasing molds and for sauce); Additional wine and sugar for the sauce

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner 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 Puddings

"Take a quarter of a pound of Corrants, not quite a quarter of a pound of Suet shred very fine, a little Salt, three yolks of Eggs, & three of the whites, & a little Nutmeg, mix all well together, & put a little wine & Sugar, & butterr for the Sauce. & boil them in little Puddings, an hour will boil them, & put a little wine into the Sauce."

Note on the Original Text

This recipe is written in the terse, conversational style typical of early 18th-century English cookery texts. Quantities and timings are given with a generous margin for the cook's experience—'an hour will boil them' and 'a little' this or that. Spelling is modernizing but still lacks standardization (e.g., 'corrants' for currants, 'shred' for 'shredded'). Instructions assume prior knowledge, for instance, that suet should be finely chopped and that egg whites are to be used with yolks in pudding mixtures, not separately whipped. The recipe expects the reader to know basic boiling pudding techniques.

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 pudding recipe hails from around 1720 in England, reflecting the period's love for richly spiced, fruit-studded boiled puddings. Such dishes were common in the Georgian kitchen, especially among the middle and upper classes who had access to imported dried fruits, spices, and suet. Recipes like this were not just for dessert—these versatile puddings might appear at breakfast, during festive meals, or as a treat for guests. The judicious use of wine and spices hints at the growing trade connections of Britain in the early 18th century.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparation would have involved a sturdy wooden mixing bowl, a heavy kitchen knife for shredding suet, and cloth puddings bags (like muslin or linen) tied up with string for boiling. The puddings would be boiled in a large iron or copper pot atop an open fire or hearth. A grater for nutmeg and a small saucepan for making the butter sauce would round out the necessary equipment. Today, ramekins and foil serve as practical mold substitutes, and a stovetop pot works beautifully for boiling.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

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

4 oz currants
3 1/2 oz beef suet, finely shredded (or vegetarian suet)
Pinch of salt
3 egg yolks
3 egg whites
1/4 tsp grated nutmeg
1–2 tbsp sweet wine (sherry or madeira)
3/4 oz sugar (2 tsp)
Butter (for greasing molds and for sauce)
Additional wine and sugar for the sauce

Instructions

Begin by taking 4 ounces of currants and 3 1/2 ounces of finely shredded suet (beef suet or vegetarian suet substitute if preferred).
Add a small pinch of salt, the yolks from three eggs and the whites from another three eggs, and grate in a little nutmeg—no more than a scant 1/4 teaspoon.
Mix all the ingredients together well, adding a tablespoon or two (about 1–2 tablespoons) of sweet wine (like sherry or madeira) and about 3/4 ounce (2 teaspoons) of sugar.
Fill small, well-buttered pudding molds or ramekins with the mixture, cover them tightly (historically with cloth, now with foil), and boil them gently for about one hour.
While they cook, prepair a simple sauce by melting butter and adding a splash of wine and a touch more sugar to taste.
Once cooked, serve the puddings hot, drizzled with the buttery wine sause.

Estimated Calories

250 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and fill the molds. The puddings cook for about an hour. Each serving contains roughly 250 calories, and the recipe makes 4 small puddings.

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.