Medieval plum porridge

Hannah Glasse The art of cookery made plain and easy published in 1747.

Sounds lovely – and it is the forerunner of Christmas pudding but it was served by way of an appetiser and was more of a broth than a pudding. In fact it contained meat, vegetables and raisins. Essentially this is an upmarket version of a pottage and could be boiled in a cauldron. Why do I get the feeling that I’m not particularly selling it to you?

As time passed more in the way of bread crumb was added as well as egg to thicken the whole concoction. Eventually the meat would be replaced by suet and it progressed from an introduction to the festive meal to the pudding.

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