- If you think Americans have a sugar problem now, you should see some of the amounts of sugar that used to go into recipes! Most recipes would have to be altered to include less sugar to make palatable to us today.
- Despite their not so wallet-friendly prices now, oysters used to be “poor man’s food” in nineteenth century Philadelphia. The Delaware River used to be teeming with them! Because of that, there are some ridiculous-sounding recipes for things like “how to pickle 1,000 oysters”
- It’s quite amazing how some things haven’t really changed. There is a recipe for eggnog in the book that is comparable to today’s recipe.
- The affluent families of Philadelphia (Mrs. Emlen included) really had a thing for saffron. So many dishes include it in the ingredients!
The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours. Yep. Not happening.
English Blackberry Pudding
- 1 pint almond milk plus more for glaze
- 3 1/2 cups flour plus more for dredging the blackberries
- 1/2 teaspoon salt
- 3 eggs
- 1 tablespoon melted butter or margarine to make dairy free
- 2 heaping teaspoons baking powder
- 1 pint blackberries
- powdered sugar
- Beat the eggs together until light.
- Add the almond milk and flour and mix to combine.
- Add the melted butter, salt and baking powder and mix to combine.
- Wash the blackberries and dredge in flour.
- Add the blackberries to the pudding and mix to combine.
- The original recipe wanted me to put the batter into a pudding tin (I have no idea what a pudding tin is) and then place that in a pot with some boiling water and cook it this way, replenishing the water when needed, for 3 hours.
- Instead, I preheated my oven to 350, added the batter to some Pyrex bowls (I used one medium and one small to use all the dough) and baked them for 40-50 minutes.
- Let cool.
- To make the glaze, combine 2 parts powdered sugar to 1 part milk and drizzle over the pudding while it cools.