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tenngun said:
I saw one quote of potatoes being grown as far south as Florida... :shocked2:
Not being from Florida, I don't know if this is normal... :idunno:
Rice?
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I saw one quote of potatoes being grown as far south as Florida... :shocked2:
Not being from Florida, I don't know if this is normal... :idunno:
The pudding that is mentioned is probably a boiled pudding, sweetened with molasses. It's a mixture of wheat flour and beef suet, and a sweetener, that is tied up into a cloth bag and boiled for about two hours.
It should be noted that this is a very naval dish..., you're not going to find it as part of the "ration" off of a ship, though you would find it in an Army Officer's Mess, and on special occasions served to the private men.
In Patrick O'Brian's Master and Commander series of books, which although are fiction are very accurate on day to day life in His Majesty's Royal Navy in the 18th and 19th century, they ate Plumb Duff pudding on Thursday with their pork. Plumb Duff is technically by our modern labeling a "prune pudding" flavored with sugar and rehydrated prunes. It's actually quite good as a dessert.
LD
The beef pudding you pat out your dough, and and put sliced beef on it in the middle,then salt and pepper. I like a veggie, potato carrot or turnip in it also, then pull-up your bag into a ball. Put it on to boil for three or four hours. The juices cook in to the bread and it is tasty.
Cooked up and left in the bag you can carry it for days. You can eat it hot from the pot, cold later, or sliced and fried.
Cooked up and left in the bag you can carry it for days. You can eat it hot from the pot, cold later, or sliced and fried.
Easyist answer so far thanks.Loyalist Dave said:
But in context who made it and issued it?
AH well the Marines' ration would have come from aboard ship, or in garrison in a port. (It was likely also the naval ration; wouldn't want bad feelings due to different foods between men cooped up aboard a ship) The ship would have a cook, and if ashore the lodgings would have a cook.
That's why the Marines' ration was important to the discussion. In Maryland, only once a week was rice issued, and to Marines aboard ship or in garrison, meant it was a ration that was the standard, not during a campaign on land by the army when food was difficult to obtain. So the low presence of rice, in the standard ration, AND in a port city, means that rice was not in cheap and plentiful supply....at least in Maryland. :wink:
LD
That's why the Marines' ration was important to the discussion. In Maryland, only once a week was rice issued, and to Marines aboard ship or in garrison, meant it was a ration that was the standard, not during a campaign on land by the army when food was difficult to obtain. So the low presence of rice, in the standard ration, AND in a port city, means that rice was not in cheap and plentiful supply....at least in Maryland. :wink:
LD
Pudding means cooked in a bag, or more correctly in a stomach or in a paunch, first puddings were basically stew or a sausage like haggis. However over the years a cloth bag was used and more bread like ingreadiants were added. Could be a dessert like plum duff or a meal like hunters pudding. Dried peas were made very thick and boiled to make a solid pea soup. It could be served as is warm or cold,or sliced and fired. You can make the pudding flour portion from crushed ships bread butter or suet add meat or dried fruit and boil in the bag. Boston brown bread now cooked in a can is a typical pudding.
I think a pie without a top used to be considered pudding. So our pumpkin pie was a pudding.
Off hand, it seems to be an amalgamated pie filling. Slices of fruit in a crust- not pudding, Haggis, a bunch of ingredients all blended together- "chieftain of the pudd'n clan"
Hey.....haggis in a pie crust- maybe that solves my obtaining sheep stomach issue- might not taste so bad either.
Off hand, it seems to be an amalgamated pie filling. Slices of fruit in a crust- not pudding, Haggis, a bunch of ingredients all blended together- "chieftain of the pudd'n clan"
Hey.....haggis in a pie crust- maybe that solves my obtaining sheep stomach issue- might not taste so bad either.
Baked puddings as just bread pudding was later, the origin of the word refers to boiled in a bag or stomach first of all. French normans brought it to Britain after 1066. Brits took it and ran with it making baked, Yorkshire styles,bread styles, and steamed later.
You can cook a haggis in a pudding bag, I don't think it effect the taste, it's been thirty years since I used a stomach as they sell cloth at Walmart mart but very few stomachs.
You can cook a haggis in a pudding bag, I don't think it effect the taste, it's been thirty years since I used a stomach as they sell cloth at Walmart mart but very few stomachs.
Excellent answers I learned a lot. Thanks :hatsoff:
