tag:blogger.com,1999:blog-24170237.post116486997589532356..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: Diplomatic Drinks and Dessert.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-24170237.post-20179156546281731182007-12-02T05:56:00.000+10:002007-12-02T05:56:00.000+10:00Hello Carolyn; This particular book is 1893. It is...Hello Carolyn; This particular book is 1893. It is available at the Feeding America site. M.Tanty supposedly trained under Careme; his book would have been written when he was at least in his 80's, in America, for American readers.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-42762653161794148342007-12-02T02:59:00.000+10:002007-12-02T02:59:00.000+10:00Nene Adams said... Isn't La Cuisine Française from...Nene Adams said... <BR/>Isn't La Cuisine Française from 1803, not 1893?<BR/><BR/>Actually, I have a French edition from 1680 and an "Englished" edition from 1653. So the book is very old, and had many editions and was the basis for many other books. Some of it was "borrowed" wholesale for the <I>Dictionnaire Portatif de Cuisine</I> in 1767.Carolynhttps://www.blogger.com/profile/01739092264483620130noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1165179821402167972006-12-04T07:03:00.000+10:002006-12-04T07:03:00.000+10:00The edition on the Feeding America site is definit...The edition on the Feeding America site is definitely 1893, which would fit with his qualifications. There are probably other books with the same or similar title though? Another project. Lets keep in touch on this one.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1165177729235828422006-12-04T06:28:00.000+10:002006-12-04T06:28:00.000+10:00Isn't La Cuisine Française from 1803, not 1893?Nen...Isn't La Cuisine Française from 1803, not 1893?<BR/><BR/>NeneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1165175306368708792006-12-04T05:48:00.000+10:002006-12-04T05:48:00.000+10:00I haven't been able to find any political connecti...I haven't been able to find any political connection either. I suspect a chef for an important function tweaked the standard recipe for a bread-pudding/trifle and re-named it. There are so many variations of it. Let's keep an eye out for an earlier recipe than the one I used - I suspect it will be in a French recipe book somewhere.<BR/>JanetThe Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1165159154643160872006-12-04T01:19:00.000+10:002006-12-04T01:19:00.000+10:00I can't find any political connection. Perhaps it ...I can't find any political connection. Perhaps it was served at some diplomatic function because it's more delicate than an English boiled pudding like spotted dick, and thus, considered more refined?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1165002120360037042006-12-02T05:42:00.000+10:002006-12-02T05:42:00.000+10:00To make it more confusing, Kitchener has his "Newc...To make it more confusing, Kitchener has his "Newcastle or Cabinet Pudding" as a variation of Newmarket Pudding.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1165001969719203422006-12-02T05:39:00.000+10:002006-12-02T05:39:00.000+10:00I wonder (a) what the connection with politics is,...I wonder (a) what the connection with politics is, whichever name is used, and (b)what makes a cook give a different name to an existing recipe, thus making it very difficult for the rest of us!<BR/><BR/>Some of these variations seem to be served hot, some cold.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1164987453677817782006-12-02T01:37:00.000+10:002006-12-02T01:37:00.000+10:00Okay, the OED says the origin of 'cabinet pudding'...Okay, the OED says the origin of 'cabinet pudding' is thus:<BR/><BR/>"Cabinet pudding, a pudding made of bread or cake, dried fruit, eggs<BR/>and milk, usually served hot with a sauce;<BR/><BR/>"1821 W. Kitchiner Cook's Oracle(ed. 3) 430 Newcastle or Cabinet<BR/>Pudding. Butter a half melon mould, or quart basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter."<BR/><BR/>"1822 L. E. Ude French Cook (ed. 7) 348 Cabinet Pudding or<BR/>Chancellor's Pudding."Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1164968403362287312006-12-01T20:20:00.000+10:002006-12-01T20:20:00.000+10:00Now my mind is swimming with all the varieties of ...Now my mind is swimming with all the varieties of lady's finger and their implications in pudding. Maybe the continuing heat has addled my brain...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1164934772419212702006-12-01T10:59:00.000+10:002006-12-01T10:59:00.000+10:00Yes, sometimes. It is also sometimes called "chanc...Yes, sometimes. It is also sometimes called "chancellors pudding" or "pouding a la chanceliere". It is also similar to Newcastle pudding. Sometimes. There is a fair bit of licence as to the names of these things. Part of the fun I guess.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1164923504876632982006-12-01T07:51:00.000+10:002006-12-01T07:51:00.000+10:00Could 'diplomat pudding' be the same thing as 'cab...Could 'diplomat pudding' be the same thing as 'cabinet pudding?'Anonymousnoreply@blogger.com