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A Nice Boiled Pudding

A historical recipe from The Virginia Housewife, by Mary Randolph (1860).

A historical recipe

The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking -- Virginia); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Make up a pint of flour at sun rise, exactly as you do for bread;
  2. see that it rises well--have a large pot of water boiling;
  3. and half an hour before the puddings are to go to table, make the dough in balls, the size of a goose egg;
  4. throw them in the water, and boil them quickly, keeping the pot covered: they must be torn asunder, as cutting will make them heavy;
  5. eat them with powdered sugar, butter, and grated nutmeg.