Yes it has been awhile since our Just Dessert workshop. Sometimes modern life gets in the way of my 18th century life. However the workshop is still important to share. We had a very full day at the hearth and this should bring us to the last group of receipts we used.
Sue and Tracey tackled the White Pudding in skins by Elizabeth Raffald, The Experience House-keeper” 1769. The rice needed to be boiled in milk until soft. It was then strained.
Rinsing the skins is a very important gob, they are gritty and you need to wash both inside and out very well. This can be fun, much like water balloons.
The clean skins were placed on the funnel tip and the sweet rice mixture that was made into a stiff batter was added to the funnel. Tracey and Sue take turns using the sausage press and turning the skins into links.
We only fried four links and they were very good I’ll do this again for myself. As for the rest, they were packed up to be taken home and fried for dessert.
Next we played with the walnut mold. The dough was divided in half and cinnamon added to one part. This would become the brown shell. The rest was made into the nut inside.
It made quite a few as you can see here.
Paul’s arm had a chance to rest from beating the cake batter for an hour so he wiped up the batter for the wafers.
Once again the batter just would not work. We managed to get a few but then gave up and I took out the ones I had from my last successful try.
Last but not least there was the syllabub from an anonymous manuscript of 1677, made with whipping cream, lemon peel grated, white wine, a touch of nutmeg and a sprig of rosemary.
This was poured in jars and also taken home.
I do hope everyone enjoyed taking the deserts home to share.
“I’m not a vegetarian! I’m a dessertarian!”
Bill Watterson, Calvin and Hobbes: Something Under the Bed is Drooling