Posted by Margie on August 03, 1997 at 20:02:06:
I've got a question about a pudding ingredient. My husband
spotted a rhymed recipe for a pudding posted on a wall at J.A.'s house in Chawton. (Aargh! The recipe was posted, not the pudding!) He laughed out loud when he read it, and then copied it down on scraps of paper I fished out of my purse. It's from Martha Lloyd's recipe book. He wants to try it out, but he's not sure of one of the ingredients.
It calls for currents and we've been sitting around going:
"Fresh red currants? Fresh black currants? White currants?
Dried currants? Did they have dried currants? If they did were they actually dried currants or were they dried tiny grapes like we get now under the name of currants." Does anyone know the answers to these questions? The only reference I am aware of in any of J.A.'s novels is the strawberry picking scene at Donwell, where currants are referred to as more refreshing than strawberries. That would imply fresh currants to me. The recipe seems to be a kind of baked bread pudding, which suggests dried tiny grapes, at least from my experience of modern bread puddings.
My husband entered the recipe on the computer, and I can post it if anyone would like to see it.
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