Posted by: hearttohearthcookery | May 16, 2012
A Pudding to Behold
The ingredients for the Cowslip Pudding were poured into a buttered dish and baked. It is a golden, puffy spring delight to remove from the bake kettle. The next step is to sift fine sugar over, and serve it up hot.
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Posted in 18th century foodways, bake kettle, Cowslips, culinary history, Edible flowers, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings