Recipe Manuscript

To Make A Dutch Pudding

1757

From the treasured pages of Cookbook of Elizabeth Langley

Written by Elizabeth Langley

To Make A Dutch Pudding
Original Recipe • 1757
Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)
As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Dutch Pudding

"Take half a pound of butterr melt it in half a Pint of milk 5 eggs leaving out 2 whites 3 spoonfulls of yeast a small tea cup of brandy a quarter of a pound of sugar one nutmeg grated into it, mix all these well together with a pound of flour let it stand by the fire to rise an hour then put in 3 quarters of a pound of currants butterr the Pan well an hour and half will bake it."

Note on the Original Text

18th-century recipes like this favored brevity and assumed much background knowledge from the reader. Weights are given in pounds and pints, with some measures ('tea cup', 'spoonfull') left a bit imprecise, reflecting the less standardized utensils of the time. The original spelling ('yeast', 'spoonfulls', 'lett') can vary, and punctuation is sparse. Instructions often omit temperatures or timings unless crucial, expecting cooks to use their experience, senses, and the ambient warmth of their hearths. The writing is direct, without steps or ingredient lists as we expect today, and incorporates the preparation seamlessly into a single paragraph.

Recipe's Origin
Cookbook of Elizabeth Langley - Click to view recipe in book

Title

Cookbook of Elizabeth Langley (1757)

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

Writer

Elizabeth Langley

Era

1757

Publisher

Unknown

Background

Step into the Georgian kitchen with Elizabeth Langley's 1757 culinary collection, where refined techniques and delightful recipes await those with a taste for historic gastronomy.

Kindly made available by

Folger Shakespeare Library
Historical Background of the Recipe
Learn about old traditions
Historical kitchen setting

This Dutch Pudding recipe hails from the mid-18th century and is attributed to Elizabeth Langley, who was active around 1757. The term 'Dutch' often referred in English cookery to dishes influenced by continental European practices, particularly those from the Netherlands and Flanders, known for enriched breads and puddings. Recipes like this one were part of genteel English households, where enriched yeast-leavened puddings were served as desserts or even as substantial breakfast dishes. The inclusion of foreign spirits like brandy and an abundance of butter and eggs points to a recipe designed for festive or special occasions.

Culinary Tools when the Recipe was Crafted
Tools and techniques from kitchens of old
Historical culinary tools

In the 18th century, the butter and milk would have been melted together in a small saucepan over a hearth or stove. Mixing would have been accomplished with a wooden spoon or perhaps a whisk, if available. The batter would be left to rise near the warmth of the fire, probably in a covered earthenware or wooden bowl. Baking was done in a well-buttered pan—often ceramic, metal, or even tin—placed in an oven heated by wood or coal, or sometimes baked in a Dutch oven directly before the fire.

Modern Kitchen Adaptation
Ingredients and techniques for today's cooks
ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 30 mins

Servings

12

Ingredients

  • 8 ounces unsalted butter
  • 9.5 fl oz (1 1/8 cups) whole milk
  • 5 eggs (use 3 whole eggs and 2 yolks)
  • 3 tablespoons active dry yeast (or 3/4 ounce fresh yeast as a substitute; modern equivalents may vary—check packaging)
  • 1/4 cup brandy
  • 4 ounces (1/2 cup) granulated sugar
  • 1 whole nutmeg, grated (or 1 teaspoon grated nutmeg)
  • 1 pound (3 1/2 cups) plain (all-purpose) flour
  • 12 ounces currants (or substitute with raisins or sultanas if necessary)

Instructions

  1. Begin by melting 8 ounces of butter in 9.5 fluid ounces (1 1/8 cups) of milk over gentle heat—don't let it boil.
  2. In a separate bowl, beat five eggs, but omit the whites of two, leaving you with three whole eggs and two yolks.
  3. Add 3 tablespoons (1 1/2 tablespoons if using fresh yeast; check package equivalence) of active dry yeast, 1/4 cup brandy, 4 ounces (1/2 cup) of sugar, and freshly grate one whole nutmeg into the mixture.
  4. Stir in 1 pound (3 1/2 cups) of plain flour until you have a smooth batter.
  5. Let this mixture rest, covered and in a warm place, for about an hour to rise.
  6. After rising, fold in 12 ounces of currants (if unavailable, substitute with raisins or sultanas).
  7. Butter a baking pan well, pour in the batter, then bake in a preheated oven at 340°F (170°C) for around 90 minutes, or until deeply golden and set.
  8. Enjoy warm, as would have been traditional, or cooled.

Estimated Calories

380 per serving

Cooking Estimates

It takes about 30 minutes to prepare the ingredients. The dough needs to rise for 1 hour before baking, and baking takes about 90 minutes. Each slice has an estimated calorie count if you cut the loaf into 12 servings.

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