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Renaissance Pudding Recipes

Renaissance Pudding Recipes Make Delicious Puddings For Any Medieval Banquet

Renaissance pudding recipes include puddings that are either boiled or baked. The earliest Medieval and Elizabethan puddings were boiled in sausage casings or stomach linings.

However, by the mid seventeenth century, many custard-based and cake-like puddings sweetened with sugar and fruit were being boiled in special pudding cloths or baked in deep, buttered dishes like the pudding recipes featured on this page. These puddings are not unlike our modern-day puddings.

Enjoy trying these authentic Renaissance pudding recipes. The puddings are easy to make and delicious. They would be perfect for serving at a Renaissance dinner or theme party.

If you have difficulty reading the Early-Modern-English style of writing, or you need to shed light on any outdated ingredient names and cooking terms, please refer to The Renaissance Dessert Recipes Glossary.

Renaissance Pudding Recipes

These authentic Renaissance pudding recipes are taken from the second edition of "The Queen-like Clofet or Rich Cabinet" by Hannah Wolley, published by Richard Lowndes, London, in 1672.

To make the Orange Pudding
Take the rind of a fmall one pared very thin, and boiled in feveral waters, and beaten very fine in a Mortar, then put to it four Ounces of fine Sugar, and four Ounces of frefh Butter, and the Yolks of fix Eggs, and a little Salt, beat it together in the Mortar till the Oven heats, and fo butter a difh and bake it, but not too much; ftrew Sugar on it and ferve it to the Table, Bake it in Puff-paft.

To make a Pudding of a Manchet
This is an early bread pudding recipe.

Take a Manchet, put it into a Pofnet, and fill the Pofnet up with Cream, then put in Sugar and whole Spice, and let it boil leifurely till all the Cream be wafted away, then put it into a Difh, and take fome Rofewater, and Butter and Sugar, and pour over it, fo ferve it in with fine Sugar ftrewed all over it. Your Manchet muft be chipped before you put it into the Cream.

To make a Rice Pudding to bake
This is an early rice pudding recipe.

Take three Pints of Milk or more, and put therein a quarter of a Pound of Rice, clean wafhed and picked, then fet them over the fire, and let them warm together, and often ftir them with a wooden Spoon, becaufe that will not fcrape too hard at the bottom, to make it burn, then let it boil till it be very thick, then take it off and let it cool, then put in a little Salt, fome beaten Spice, fome Raifins and Currans, and fome Marrow, or Beef Suet fhred very fmall, then butter your Pan, and fo bake it, but not too much.

To make a Shaking Pudding
Take a Quart of Cream and boil it, then put in fome Almonds blanched and beaten, when it is boiled and almoft cold, put in eight Eggs, and half the Whites, with a little grated Bread, Spice, and Sugar, and a very little Salt. Then wet Flower and Butter, and put it in a Cloth and boil it, but not too much, ferve it in with Rofewater, Butter and Sugar, and ftrew it with fmall French Comfits.

Note: Spread the flour and butter mixture on a linen cloth, then wrap the pudding in it for boiling.

Enjoy experimenting with these original Renaissance pudding recipes. The early bread pudding recipe and the rice pudding recipe are fun to make, and the results are quite tasty. Try them.

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