Miss Bremer’s Pudding

March 13, 2022March 12, 2022 Little Dorrit2 Comments

This recipe comes from Eliza Acton’s 1845 book Modern Cookery In All Its Branches, my favorite historic cookbook of all time – so far I have made more recipes from this cookbook than any other. In addition to her clear instructions and the fact that she actually lists measurable quantities for each ingredient, I also love Eliza Acton’s cookbook for its literary references. Acton was a published poet as well as a cookbook author, and seems to have been interested in contemporary literature. Some of her recipes, such as Ruth Pinch’s Beef-Steak Pudding, are named after specific characters; others relate more generally to the profession of writing, such as The Author’s Christmas Pudding. This recipe, Miss Bremer’s Pudding, is most likely named after the Swedish author Fredrika Bremer, whose works were popular in England at the time.

Ruth Pinch’s Beef-Steak Pudding

January 30, 2022January 23, 2022 Little Dorrit2 Comments

“‘I don’t know, Tom,’ said his sister, blushing, ‘I am not quite confident, but I think I could make a beef-steak pudding, if I tried, Tom.’
‘In the whole catalogue of cookery, there is nothing I should like so much as a beef-steak pudding!’ cried Tom, slapping his leg to give the greater force to this reply.”
– from Martin Chuzzlewit, by Charles Dickens, 1844

Charles Dickens’s Punch

January 1, 2022December 31, 2021 Little Dorrit1 Comment

“‘But punch, my dear Copperfield,’ said Mr. Micawber, tasting it, ‘like time and tide, waits for no man.'” -Charles Dickens, David Copperfield, 1850.

Zimmetsterne (Cinnamon Stars)

December 19, 2021December 18, 2021 Little Dorrit2 Comments

Zimmetsterne (usually spelled Zimtsterne today) are a traditional German Christmas cookie. The name means “cinnamon stars;” although of course you can make them any shape, they are traditionally made with a star cutter.

Buttermilk Biscuits

September 19, 2021September 12, 2021 Little Dorrit2 Comments

Buttermilk and baking soda biscuits are a classic, and with good reason. The acid in buttermilk reacts with baking soda, producing carbon dioxide gas and giving the biscuits their characteristic puffiness.

Strawberry Vinegar and Effervescing Fruit Drinks

June 27, 2021June 26, 2021 Little DorritLeave a comment

Fruit vinegars, also known as shrubs, were a popular way to conserve fruit in the 19th century. This version comes from Catharine Beecher, an educator, writer, and social activist, and older sister of Harriet Beecher Stowe.

Fanchonettes

January 10, 2021January 7, 2021 Little DorritLeave a comment

Fanchonettes are a type of French tart, traditionally topped with meringue. This recipe comes from Charles Elmé Francatelli, who most likely learned how to make them when he was training under Antonin Carême, a famous French chef at the time. The 1836 English translation of Carême’s books, French Cookery, contains a similar recipe for fanchonettes, which can be flavored with vanilla, almonds, coffee, currants, pistachios, hazelnuts, or apricots. I chose to make Francatelli’s version, however, because his fanchonettes are made with chocolate – my favorite.

Harry the VIII’s Shoestrings

January 3, 2021January 3, 2021 Little DorritLeave a comment

These cute little pastries are another recipe from Charles Elmé Francatelli, who was briefly the personal chef to Queen Victoria. I can definitely picture the queen snacking on these!

To Mull Wine

December 31, 2020December 31, 2020 Little DorritLeave a comment

“ ‘He has given us plenty of merriment, I am sure,’ said Fred, ‘and it would be ungrateful not to drink his health. Here is a glass of mulled wine ready to our hand at the moment; and I say, “Uncle Scrooge!”…a Merry Christmas and a Happy New Year to the old man, whatever he is!’ ” -Charles Dickens, A Christmas Carol, 1843.

Christmas Pudding

December 26, 2020 Little Dorrit7 Comments

Eliza Acton, one of the first authors to provide a recipe for a specifically “Christmas” pudding, actually included 3 different recipes for Christmas puddings in her encyclopedic work, Modern Cookery in all its Branches. This one, titled “The Author’s Christmas Pudding,” is evidently her own recipe; she calls it a “remarkably light small rich pudding.”

History in the Making

recreating historic foods and crafts

Tag: 1840s