Passion for the past, brought to the present...

Yummy 17th Century Marmalade and Dutch Pudding

Angela Cotgrave • Jan 23, 2021

C17th Marmalade

This receipt makes 2lb (900g) of marmalade

You will need...
x 5 Large Lemons or Oranges
x 3 Dessert Apples (e.g. Cox’s Pippins)
x 150ml Water
x 450g Sugar

Method...
  1. Take a stainless-steel pan
  2. Cut the pointed end off the Lemons (take the tops/bottoms off Oranges) and quarter them, removing the pips and put them in the pan.
  3. Peel, core and quarter the apples and put them in the pan with the water
  4. Cover and simmer for around 45-60 minutes or until tender
  5. Remove from the heat and make unto a pulp by either rubbing it through a sieve with the back of a wooden spoon or use a blender – it needs to be smooth
  6. Weigh the pulp and transfer it into a clean saucepan with its own weight of sugar
  7. Stir over a low heat until it boils to setting point (105˚C/221˚F)
This can be used in several ways:
  • To store for a while, pack into sterilised glass jars and sealed as is usual
  • Spoon into small waxed baking cases
  • Or, as I prefer; spread approx. 10mm thick onto a sheet of waxed paper on a baking tray and then cut into cubes, lozenges, sprinkled with caster sugar and guzzled down with an indulgent smile :)

Dutch Pudding

The word ‘pudding’ conjures up all sorts of sweetness in the mind; Roley Poley, Spotted Dick, Syrup Sponge, Lemon Rice Pudding (a particular favourite of our beloved carb-denier The Dark Lord, aka Spencer Houghton). But who would ever have described a savoury as a ‘pudding’? Our C17th ancestors. The clue is in the name. This is a lovely, cheap showstopper. I served it to the Officers at an event circa 1994 with a simple herb sauce. To be fair; I’ve never heard them Officer types so silent… until the sweet stuffe came to the table. Anyhoo; I digress...


You will need...
x a good square of muslin, or linen cloth.
x 350g Coarsely minced beef
x 225g Suet
x 100g Dry (Stale) breadcrumbs
x 2 tsps Dried sage
x 1tsp Dried savory
x 1st Dried thyme
x 2 Eggs
x ¼ tsp Ground cloves
x ¼ tsp Ground nutmeg
x ¼ tsp Ground mace
x ¼ tsp Pepper
x 2 tsp Salt
x A few lovely White cabbage leaves

Method...
  1. Aside from the cabbage leaves; mix all ingredients together in a large bowl (by hand; it’s great fun)
  2. Form the meaty mix into round ball
  3. Wrap the ball completely in cabbage leaves; ensuring there are no gaps
  4. Tie the ball of loveliness tight into the cloth. I take a strip from the cloth and use that to make a tie; tying it so as to leave a loop to catch it with when lifting in the pot.
  5. Plunge into a large pot of already boiling water (anything less than boiling will automatically spoil any kind of pudding; sweet or savoury)
  6. Simmer for 2 hours
  7. Serve on a bed of fresh breadcrumbs or ‘sippets’ (cubes of bread; toasted or not)
  8. It looks just like cabbage; until cut

VOILA!

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