Beefsteak Pudding~ From 1845 Recipe

Ingredients

1 lb flour
6 oz beef suet finely minced
1 oz flour (extra)
1/2 tsp salt
1/2 pt water or the yolks of 4 eggs
1 with a little water.
1 lb beefsteak
1/2 oz salt (extra)
1/2 tsp pepper
1/4 pt water


Directions

1. Grease a basin, put a large pot of water onto the boil. 2. Make the
pastry with the flour, suet, salt, and water (or eggs) 3. Roll it out
and line the basin leaving a piece for the lid 4. Cut the steak into
convenient pieces, flour and season them with pepper and salt; put
them in the pudding. 5. Pour in the 1/4 pint of water, and put on the
pastry lid. 6. Tie over with a floured cloth, and boil as above.

Taken from. GOOD THINGS IN ENGLAND, A practicle cookery book for
everyday use. Edited by Florence White.


Servings: 4 servings

 

 

Beefsteak Pudding~ From 1845 Recipe brought to you by Recipe Ideas


Categories: Beef; Dessert; Meat


The History of Recipes

It is quite possible to prove the history of recipes far back into distant history, in truth as far into history as the Egyptians, and possibly even further than that. Having said that, mostly, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

Later, we have two interesting recipe books which appeared in the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals served to the nobility of those days.

By the time we get to the 20th century, recipe books were starting to become popular mostly as a result of higher levels of literacy, more spare time and being a little richer.

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