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The Book of Puddings 1580-1660
The Book of Puddings 1580-1660
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Load image into Gallery viewer, The Book of Puddings 1580-1660

The Book of Puddings 1580-1660


Stuart Peachey
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Historical rabbit holes, for those who are inclined.

These slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.


From the introduction:

“To the 17th Century cook pudding was not an alternative term for dessert. Puddings were dishes normally cooked inside some containing substance. For black, white, and hogs liver puddings these were guts as they still are today. Rice and bread puddings also then came in guts. Haggis the chieftan of the pudding race according to Robert Burns was prepared in a stomach and in other cases cabbage leaves, joints of meat or covered dishes might be the container. A few dishes of similar consistency managed to be puddings without containment but these are the exceptions.”

Staplebound pamphlet. 40 pages.

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