Tuesday, November 29, 2016

HFF 2.24: Redo!

The Challenge: Sometimes things don’t go according to plan. Or, sometimes they go so well, you just want to do it again! Pick a challenge you already did and want to revisit, and try it once more.

I didn't actually use this receipt for an earlier challenge--I first tried it for the Candlelight Tour Dinner Party; the lemon cake from that event was used to fulfill challenge #10 in the first HFF round.  I realized half-way through that the pudding actually called for a pastry crust, and have been intending to remedy the error ever since.  Also, I wanted to experiment with less rosewater, as it was... overwhelming the first time.

The Receipt: Pumpkin Pudding from Miss Leslie's Seventy-Five Receipts for Pastry, Cakes and Sweetmeats
Half a pound of stewed pumpkin. Three eggs. Quarter of a pound of fresh butter or a pint of cream. Quarter of a pound of powdered white sugar. Half a glass of wine and brandy mixed. Half a glass of rose water. One tea spoonful of mixed spice nutmeg mace and cinnamon.  
Stew some pumpkin with as little water as possible. Drain it in a colander, and press it till dry. When cold weigh half a pound and pass it through a sieve. Prepare the spice. Stir together the sugar, and butter, or cream, till they are perfectly light. Add to them, gradually, the spice and liquor. 
Beat three eggs very light, and stir them into the butter and sugar alternately with the pumpkin.  
Cover a soup-plate with puff-paste and put in the mixture. Bake it in a moderate oven about half an hour.  
Grate sugar over it when cool.  
Instead of the butter, you may boil a pint of milk or cream, and when cold, stir into it, in turn, the sugar, eggs, and pumpkin. 
The Date/Year and Region: 1836 (9th edition), Boston

How Did You Make It: [I made a double receipt, ie two pie-sized puddings, as I had canned pumpkin to use up.] 

Creamed the butter and sugar in the electric mixer, then stirred in the spice (1/2 tsp mace, 1/2 tsp nutmeg, and 1 tsp cinnamon), 1 wineglass of liquor (about 2 Tbsp brandy, topped off to about 4 oz with red table wine) and 1/4 cup of rosewater. [Last time, I could the "1/2 glass" to mean half a wineglass each of rosewater and of 50/50 wine/brandy.  The pudding ended up looking like pumpkin pie and tasting of rose...and only of rose.]  Beat six eggs and added them tot he mixture, along with a pound of pumpkin.

I made up puff paste (1 lb of flour, 1 cup, 1 lb of butter, made in the usual fashion--this was sufficient for two puddings and a generous plate of pie-crust cookies), lined two 9" pie plates with it, and poured in the pudding.  The pie tins were not particularly full, so 8" pans might work better in the future.  I baked it at 350F for about 40-50 minutes.  The pudding was basically solid at that point (if flooded with molten butter), though I'd be tempted next time to cook it at a slightly higher temperature or for a longer time.

Time to Complete: I didn't keep track.  It made up fairly quickly, and took about 40-50 minutes to bake.  Call it 1:15 at the most.

Total Cost: One pound of butter (for two puddings) on sale for $2, all other ingredients on hand.

How Successful Was It? Alright.  The rosewater wasn't as over-powering this time, which was a benefit.  That, combined with the red wine, gave it an "interesting flavor profile" in the opinion of my test subjects the people who tried it.  The general consensus was that it was alright, different, and not too sweet. I think that it could, perhaps, have used a few more minutes of baking time.

How Accurate Is It? I used the modern stove and kitchen utensils, and canned pumpkin. The spice and rosewater/wine proportions were estimated

Historical Food Fortnightly 1830s Pumpkin Pie/Pudding
Pumpkin Pudding, 1836

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