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Quakeing Pudding

To Make a Quakeing Pudding

Take a quart of creame & put 2 or 3 spoonfulls of it in a dish, with a spoonful of wheat floure, beat it a good while, yn put in a halfe a nutmeg, a little salt, a quarter of a pound of suger, & 10 eggs, youlks & whites; beat all these together a quarter of an houre, yn put in all the rest of the creame & keep it stired, then wet a cloth in faire water & butter it as far as you think the batter will goe; yn tie it up & put it into a pot that boils as fast as may be for halfe an houre.
From Martha Washington’s Booke of Cookery, pre 1715

Modern interpretation:

1 quart of cream
4 tbsp. of wheat flour
1 tsp. of grated nutmeg
1 cup of sugar plus 1 tbsp
10 eggs – colonial sized (8 or 9 large modern eggs)

Beat 3 tablespoons of cream with the flour for a good while.
Add nutmeg, salt, and sugar. Beat for 15 minutes. Add the rest of the cream.
Keep it stirred, then wet a cloth in water and butter it as far as the pudding will reach. Tie it up and boil it for half an hour. Be sure to keep the water boiling throughout the cooking period. Untie to check if it is completely cooked. Return to boiling water, if not.

Everything is mixed and it is ready to go in the cloth.










The pudding is mixed and ready to go in the bag! Preparing the bag










The cloth is buttered and floured and ready for the pudding batter. Be generous with the butter!


Tying off the bag


















Tie up the bag tightly with string.

Ready to place into the pot
No leaks!

And into the boiling pot it goes

Keep the water boiling

The finished product - it really does quake

It looks great and was tasty too!

The proud chef

A satisfied cook!