Saturday, April 11, 2009

The Splendid Table.

I am honoured and delighted that this blog was mentioned by Lynne Rosesetto Kaspar on The Splendid Table today, April 11.

One blog story contributed the trivial question of the day - "What is an ananaetta?"

The answer is HERE.

You could even download the podcast:  - the Big Moment comes somewhere near the middle.

Here, in honour of the anaetta that I dont have, is a nice recipe:

Scrap Pudding.
Weigh three-quarters of a pound of any odd scraps of bread, crust, or crumb; cut them small and pour on them a pint of boiling water. Let it stand till the water is cool ; then press it out and mash the bread smooth with a spoon; add a teaspoonful of powdered ginger, half a tea-cupful of moist sugar, a quarter of a pound of currants, and a
tea-cupful of milk. Mix well and put into a pie-dish well buttered ; flatten it down with the back of a spoon ; lay some very small bits of butter on the top and bake a nice brown in a moderate oven.

[Puddings and Sweets, 365 receipts, by Lucy Jones, 1877]


Erica said...

Congratulations! I'll have to listen to the podcast :D

Shay said...

The scrap pudding doesn't look too bad and would probably be even better with the addition of an egg.

The Old Foodie said...

Thanks Erica! I had no idea about the mention on the show - a reader alerted me. I was tickled pink!
Shay - I found another recipe for a meat pudding with the same name - maybe another post?