Year of Victorian Puddings

About the author

Georgiana 'Browning' Hill was the author of a number of cookery books in the late 1800s, which include The Gourmet's Guide to Rabbit Cooking, published in 1859, The Breakfast Book, published in 1865 and How to Cook Apples, published in 1865. Her early cookbooks offered simple food for the middle classes and sold in very large numbers at six pence each. She enjoyed success with her later titles which became more adventurous, with recipes from Spain and France, and were aimed at more serious gourmets. The dates of her birth and death are unknown.

Summary

Originally published in 1862 as Everybody’s Pudding Book, this delightful period cookbook offers delicious, comforting Victorian pudding recipes for the cold dark days of winter as well as the sunny sunshine months. Accompanied by the author’s no-nonsense and often amusing advice on seasonal ingredients and the appropriateness of puddings for certain occasions, this cookbook is as relevant today as it was in the Victorian era.
The recipes, organised by month, include tarts, fools, fritters, pies and, of course, steamed puddings of every kind. With favourites such as Bakewell tart and bread and butter pudding, it also offers traditional recipes that have long deserved a revival such as Shrewsbury pudding and Medlar tart. A Year of Victorian Puddings is a complete collection of seasonal, traditional English puddings for every day of the year.

Foreword

Recipes for delicious Victorian puddings from a popular original 1862 cookbook

Product details

• Authors: Georgiana Hill
• Publisher: Macmillan
• Languages: English
• Age Recommendation: from age 18
• Product format: Paperback / Softback
• Release: 30.04.2018, delayed
• EAN: 9781509888696
• ISBN: 978-1-5098-8869-6
• No. of pages: 192
• Subjects: Guides > Food & drink > General cookery books, basic cookery books; Desserts, COOKING / Courses & Dishes / Desserts, COOKING / Comfort Food, COOKING / Regional & Ethnic / English, Scottish & Welsh, United Kingdom, Great Britain, National and regional cuisine, Cookery dishes and courses: desserts, 1837–1901 (Victorian period)