Friday, December 23, 2011

Christmas Dinner at Sandringham.


I usually try to give you a historical Christmas menu as the day approaches, and this year is no exception. It comes to you courtesy of The New York Times of December 13, 1931,which gave details of the English royal family’s Christmas Dinner at Sandringham the previous year. 

Last year the Christmas dinner partaken at Sandringham was as follows:

Clear Soup.
Fried Fillets of Sole
Braised York Ham
Roast Norfolk Turkey, stuffed with chestnuts
Lettuce Salad
Cauliflower Souffle
Plum Pudding
Mince Pies.

The Christmas puddings served at Sandringham are made according to a recipe used in the royal household since the seventeenth century and preserved in an old cookery book at Windsor Castle. Many more Christmas puddings are made in the royal kitchens are made in the royal kitchens than are required for the King’s table, to be sent to the members of the royal family abroad and to a number of old friends. The recipe for the pudding follows:

Small raisins, one pound.
Plums (stoned and cut in halves) one pound
Bread crumbs, one pound.
Demarara sugar, one pound,
Eggs weighed in their shells, one pound.
Sifted flour, one-half pound.
Finely grated suet, one pound.
Citron, cut into slices, four ounces.
Candied peel, ditto, four ounces
Grated nutmeg, one half-teaspoon.
Salt, two tablespoons.
Mixed spice, one teaspoon.
Brandy, one wine glass.

You will have realised (or remembered) by now that Christmas pudding recipes from old sources commonly do not include details of the method, because ‘everyone’ would have known how to mix them.

Quotation for the Day.

In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.
Jane Grigson

3 comments:

Liz + Louka said...

Jane Grigson is probably right - and not only at Christmas. Clever food is mainly for foodies, no?

omaeve said...

I steam my pudding for about 3 hrs.
I have lost my recipie for emergency pudding it calls for grated carrots and potatoes instead of the more expensive fruit. It is an old virginia cookbook recipie. I got in 1970. Everyone raved over it and was a favorite to make when camping and no oven to bake cakes.I used to pour into a bag and boil it . but then found a recipie where you just leave your pudding in the pottery mixing bowl and cover with tinfoil to steam in 3 inchs of water in pot ..check and add hot water from tea kettle so you do not shock the pottery mixing bowl.

The Old Foodie said...

Hi Liz Louka: I am not sure about that - I think many foodies revert to their family traditional food at Christmas.
omaeve; the recipe sounds like a lot of the wartime austerity recipes. I think there are a couple with carrot in the Christmas recipe archive.
(sorry to be late in replying, I have had hand surgery and still have a splint.
Janet