 | |
| Type | Pudding |
|---|---|
| Place of origin | United Kingdom |
Figgy pudding or fig pudding is any of many medieval Christmas dishes, usually sweet or savory cakes containing honey, fruits and nuts. In later times, rum or other distilled alcohol was often added to enrich the fruitiness of the flavour.
Medieval cooking commonly employed figs in both sweet and savoury dishes. [1] One such dish is fygey, in the 14th century cookbook The Forme of Cury . [1] [2] [3]
Take Almaende blanched; grynde hem and drawe hem up with watr and wyne; quartr figs hole raisons. Cast þerto powdor gingr and hony clarified; seeþ it wel and salt it, and seve forth. [4] | Take blanched almonds, grind them, mix with water and wine, quartered figs, whole raisins. Add in powdered ginger, clarified honey, boil it well and salt it, and serve. [5] |
| — The Forme of Cury recipe 118 |
The Middle English name had several spellings, including ffygey, fygeye, fygee, figge, and figee. [6] [7] [8] The latter is a 15th-century conflation with a French dish of fish and curds called figé, meaning "curdled" in Old French. [7] [6] [9] But it too came to mean a "figgy" dish, involving cooked figs, boiled in wine or otherwise. [7] A turn of the 15th century herbal has a recipe for figee:
Nym figes, & boille hem in wyn, & bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, & hole resons / dresse hit / florisshe it a-boue with pomme-garnetes. [10] | Take figs and boil them in wine, and pound them in a mortar with bread. Mix it up with good wine; boil it. Add good spices and whole raisins. Dress it; decorate it with pomegranate seeds on top. [11] |
| —Laudian Manuscript 553, Bodleian Library |
Liber Cure Cocorum has the recipe under the name "fignade" on page 42. [6] [8] Richard Warner's Antiquitates Culinariae has it under the name "fyge to potage". [6] [12] [8] Mrs Beeton's Book of Household Management contains two different recipes for fig pudding that use suet, numbers 1275 and 1276. [13]
Often associated with the original traditions of Christmas, it is most notably referred to in the Christmas carol "We Wish You a Merry Christmas" in the lines "Now bring us some figgy pudding," "We all love our figgy pudding," and "We won't go until we get some!" [14] Figgy pudding is not plum pudding, although it can be considered a precursor to it. It is not as rich, nor as complex in its recipe. [2]
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
A posset was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy.
Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.
The Forme of Cury is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II". The name The Forme of Cury is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves.
A cookbook or cookery book is a kitchen reference containing recipes.
Christmas pudding is sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine. Later, recipes became more elaborate. In 1845, cookery writer Eliza Acton wrote the first recipe for a dish called "Christmas pudding".
Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. In the 21st century, vegetarian and vegan versions have appeared.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Steak and kidney pie is a popular British dish. It is a savoury pie filled principally with a mixture of diced beef, diced kidney and onion. Its contents are generally similar to those of steak and kidney puddings.
Steak and kidney pudding is a traditional British main course in which beef steak and beef, veal, pork or lamb kidney are enclosed in suet pastry and slow-steamed on a stovetop.
Hodge-podge or hotch potch is a soup or stew, usually based on diced mutton or other meat, with green and root vegetables. It is familiar in different versions in Britain and North America and is particularly associated with Scotland.
Modern Cookery for Private Families is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running through 13 editions by 1853, though its sales were later overtaken by Mrs Beeton. On the strength of the book, Delia Smith called Acton "the best writer of recipes in the English language", while Elizabeth David wondered why "this peerless writer" had been eclipsed by such inferior and inexperienced imitators.
A mortis, also spelt mortrose, mortress, mortrews, or mortruys, was a sweet pâté of a meat such as chicken or fish, mixed with ground almonds, made in Medieval, Tudor and Elizabethan era England. It is known from one of England's earliest cookery books, The Forme of Cury (1390), and other manuscripts.
Leeds University Library's Cookery Collection is one of the five Designated collections held by the Brotherton Library at the University of Leeds. It comprises an extensive collection of international books, manuscripts and archives relating to food, cooking and culinary culture.
Poume d'oranges, also referred to as pome dorreng and pommedorry, is a characteristic gilded (coated) pork meatball dish from Medieval cuisine that was a part of elite food culture during the Middle Ages. The dish was prepared to resemble the color of oranges, which was performed by using an egg yolk glaze. Poume d'oranges dish was often used for courtly English feasts and is listed in Medieval cooking manuscripts. The dish was denoted as pome dorreng on the coronation menu for Henry IV of England.
Utilis Coquinario is an English cookery book written in Middle English at the turn of the fourteenth century. The title has been translated as "Useful for the Kitchen". The text is contained in the Hans Sloane collection of manuscripts in the British Library and is numbered Sloane MS 468.
Constance Bartlett Hieatt was an American scholar with a broad interest in medieval languages and literatures, including Old Norse literature, Anglo-Saxon prosody and literature, and Middle English language, literature, and culture. She was an editor and translator of Karlamagnús saga, of Beowulf, and a scholar of Geoffrey Chaucer. She was particularly known as one of the world's foremost experts in English medieval cooking and cookbooks, and authored and co-authored a number of important books considered essential publications in the field.
This Is the Boke of Cokery, or The Boke of Cokery, is believed to be the first cookery book printed in English. The name of the author is unknown. It was printed and published by Richard Pynson in 1500. The book remained in print for many years in the 16th century, but was superseded and forgotten by the 18th. The only known surviving copy of the book is in the possession of the Marquess of Bath at Longleat House, Wiltshire.
