White pot

Yum, white pot! Our experiments in the Archives kitchen showed us  how rich and satisfying eighteenth-century puddings could be, and this is the queen of them all.

White pot bears a strong resemblance to bread and butter pudding. Toasted bread ‘sippets’ provide give body to the dish, but its richness comes from a ginger, mace and cinnamon-infused cream, enriched with eggs.

18th century recipe for white pot from The Cookbook of Unknown Ladies

18th century recipe for white pot from The Cookbook of Unknown Ladies

A White Pot

Take a qr of cream and boyle in it a rase of ginger & 2 blades of mace, a stick of cinnimon, some sugar to yr taste, & when it is cold put to it 6 eggs well beat, one spoonfull of flower. Mix all together. Have some sippits toasted & laid in yr dish & stir up yr cream, eggs & flower over the fire a little one way till they begin to thicken. Then pour it hot upon yr sippits & set it in the oven while it is hot and bake it.

Variations on this recipe abound, including the addition of raisins and other sweetmeats – such as dates and candied fruits. Our unknown ladies keep this recipe simple, but it’s no less delicious for that!

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