[New post] Puddings Boiled-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the guts have been filled, pricked and tied for the receipt (recipe) To make a pudding of French Barley, the puddings are boiled and the contents swell and puddings plump.  If the puddings have been filled loose enough and pricked with a pin, th" Bites of Food History Puddings Boiled-A Taste of Hearth Cooking hearttohearthcookery Nov 21 After the guts have been filled, pricked and tied for the receipt (recipe) To make a pudding of French Barley, the puddings are boiled and the contents swell and puddings plump.  If the puddings have been filled loose enough and pricked with a pin, there should be no bursting. Comment Like You can also reply to this email to leave a comment. Manage your email settings or unsubscribe. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2023/11/21/puddings-boiled-a-taste-of-hearth-cooking/

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