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Traditional Recipes Here
is an example of a traditional recipe for plum pudding found in The
New Household Discoveries, by Sidney Morse (1917). Note how detailed
the whole recipe is. This recipe is not suggested to be used for an actual
madrigal dinner because it takes so long to prepare. There are many recipe
books that will have easy to prepare dishes. Links to those dishes are
provided below.
If interested in more old recipes or the eating habits of people of the Elizabethan Era, look for Daily Life in the Elizabethan England, by Jeffery L. Singman, which includes many interesting facts that could be incorporated with a madrigal dinner performance. Plum Pudding
2 pounds raisins
Put 2 tablespoons baking powder with the sifted flour and sift again. Cream the chopped suet (slightly warmed) with sugar. Add flour and eggs alternately, putting in the yolks first. Boil three hours in a mold. Small tin buckets can be used instead of molds. Fasten tops down securely. Let water steam around buckets. Fill buckets 2/3 full, so pudding will have room to rise. Half the recipe can be used. The pudding may be kept for some time by removing from buckets when cold and wrapping well in oiled or paraffin paper until needed. Then replace in bucket and re-heat by placing in boiling water for an hour. For addition recipes:Madrigal Recipeshttp://www.hwatson.force9.co.uk/Magazine/1998/proofofpud.htm ~ British puddings recipes and background Medieval
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