This is a delicious and simple bread stuffing from Amelia Simmons’ 1796 cookbook, American Cookery. Amelia Simmons suggested stuffing the bird before you roast it, but for safety purposes, you should cook this stuffing separately.
- 1 pound Wheat Breadcrumb
- 3 Eggs well beaten
- 3 ounces Suet
- ½ cup Wine
Combine all ingredients, add spices to taste, and mix thoroughly.
Lightly pack in baking pot that has been well buttered.
Bake with lid on for about 75-90 minutes at 350 degrees.
Transcript of Video:
Well, if you haven’t watched our last episode, make sure to do so. We’re working on a holiday meal series using recipes from Amelia Simmons’ 1796 cookbook, American Cookery. Thanks for joining us today on 18th Century Cooking with James Townsend and Son.
While these birds are finishing cooking, we’re going to be working on the stuffing. Amelia Simmons suggested stuffing the bird before you roast it, but for safety purposes, we’re going to be cooking this stuffing separately. For this recipe, we need 1 pound of wheat bread crumb, 3 eggs well beaten, along with 3 ounces of suet. Here I’m using a Atora suet, about a half a box. For spices, we’ll use thyme, marjoram, salt and pepper, and we’re adding a little sage. And last, I’ve got a gill of wine, which is about half a cup.
This is such a simple recipe. All we really need to do is combine these ingredients and mix them up and then toss them in our pan. Let’s get these all mixed in.
There we are.
We just want to get all our ingredients nice and mixed up. The pot here has already been well buttered. You don’t want to pack it too tightly, just a light pack. Pack this in nicely then we’re going to bake this with the lid on. We’re going to bake this about an hour and a half or an hour and 15 minutes at 350 degrees.
There it is, our bread pudding. It looks wonderful, but I’m not going to sample it yet. You’re going to have to wait until we put this whole meal together. We’re going to have to wait till we put this whole meal together.
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