Comments on: Pudding and Informal Empire

By: Rachel Laudan

Rachel Laudan — Sat, 07 Nov 2009 18:25:11 +0000

Very interesting. And I agree about the Cornish pasties.

By: C.M. Mayo

C.M. Mayo — Fri, 06 Nov 2009 01:10:16 +0000

What a fun post! You are quite right about the British influence in Mexico. In researching my novel set in the 1860s, I kept running across the ambassador, Peter Campbell Scarlett. Seems he had plenty of business to keep him busy— notably for the textile interests around Orizaba. Needless to say, he was a frequent guest at Maximilian’s table. On another note, I’m a big fan of those Cornish pasties (“pastes”) from Pachuca.

By: Adam Balic

Adam Balic — Thu, 05 Nov 2009 01:06:32 +0000

Thanks for this Rachel. A lot more pudding recipes then I would have guessed. After a brief search there are some Spanish and Portuguese sources from the early mid-19th century that have “pudin” recipes. In all cases the English origins of the recipes is stated. So far no pudim recipes in 18th century Spanish cookbooks (one recipe for “English Empanada”, that I will look into though).

By: Peter Hertzmann

Peter Hertzmann — Thu, 05 Nov 2009 00:01:45 +0000

It’s interesting that the list doesn’t include the ubiquitous English black pudding.