365 Foreign Dishes: Bavarian Pear Pudding
We recently found this gem of a book, 365 Foreign Dishes: A Foreign Dish for every day in the year. It was published in 1908 in the USA by George W. Jacobs and Company, and it’s totally fascinating, not to mention hilarious. The author makes all sorts of assumptions about how knowledgeable his readers are and what kind of equipment they have. I thought it would be fun to share some of these recipes so you, too, could know what life was like in 1908.
Januray 10: Bavarian Pear Pudding
“Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour; mix well, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water and boil half and hour; then bake three hours and serve hot.”
Fascinating assumptions the author makes:
- That after I’ve soaked a half-loaf of bread I can press it dry
- That I have suet laying around
- That suet will taste good with pears
- That I know what “some” sifted flour means
- Wait, where did the pudding come from? Does “large ball” = pudding?
- That I know how to make syrup
- That the pudding will still be good after three hours of baking
All this contradictory soaking and pressing, boiling and baking makes my head spin. But I have to say, if it weren’t for the suet, it would be fun to try to make and eat this one.