#Isolationbaking today offers you a recipe for cooking Dutch pudding at the style of the 18th century (you may have to look up the portions).
The archives of the Familie Gadet te Maastricht at the Regionaal Historisch Centrum Limburg hold an entire collection on “Diverse recepten” (various recipes) from around the year 1700.
You can find them in our archives here: http://www.archivesportaleurope.net/ead-display/-/ead/pl/aicode/NL-MtRHCL/type/fa/id/16.0676/unitid/16.0676+-+–/search/0/recept
- chopped beef
- a medium bowl of breadcrumbs
- 2 eggs
- 1 cabbage
- a little thyme
- a little mace
- a few sage leaves
- pinch of salt
- a little pepper
Mix the beef and suet in a big mixing bowl. Add some breadcrumbs and mix using your hands. Add some mace and grate a little nutmeg into the mix.
Add a small amount of thyme, the sage leaves, roughly chopped, a little salt and pepper.
Crack open and add two eggs; keep on mixing with your hands. If the mixture is too runny add some breadcrumbs.
Place the pudding cloth over a bowl. Place cabbage leaves on top of it, covering its entire surface. Put the mixture on top of the leaves and then draw up the sides of the cloth ensuring the leaves cover all of the mixture. Tightly tie the top of the cloth, ensuring there are no gaps.
Carefully place the pudding into a pan of boiling water, leaving the top of the cloth over the edge of it in order for it to be easy to remove. Cover the pan and leave it to cook for two hours.
Carefully remove the pudding and undue the cloth around it. Slice the pudding and serve with mustard and breadcrumbs.