I've just been handed this by the Oddman.
I think it's a parcel from Mr Townsend. I sent him a parcel a little while ago on behalf
of Lady Braybrooke and I put in it things that I believe are typically British foods.
I am excited to see what he has sent me.
August, 1881, Indiana, United States of America.
Dear Mrs Crocombe, it was with great excitement and joy that we received your parcel in the
Spring. Please convey our humblest thanks to Lady Braybrooke.
The interesting delicacies were so thoughtful and much loved. Miss Ivy was especially fond
of the plum cake and has added the recipe to her collection.
Autumn is quickly approaching. You can feel it in the chill of the morning, hear it with
the sound of the cicadas, and smell it with the turning of the leaves.
The coming coolness is greatly wished for, as there are several hard jobs to be finished
that the summer heat makes most difficult.
Of prime importance is a log cabin that must be finished before the snow comes.
As the days turn cooler so the ovens at welcome warmth to the house and there are special
favourite recipes that come to mind.
While considering the appropriate dish to send back to Audley End House I considered
a recipe that would reflect both old world and the new.
An Indian Pudding. Puddings are such a traditional faire in England, yet the ingredients to make
this Indian Pudding originate in these United States. Namely maize, maple syrup and blueberries.
I hope it does not seem impertinent to send a maize recipe - being of common faire in
the United States I hoped you might be amused by the novelty of a maize pudding as I understand
the English consider maize to be a food more suited to animals. But we of the Americas
consume it with regularity with no ill effects.
Being mindful of the long transit and the nature of a pudding, I have packaged the ingredients
along with the recipe and trusting to your capable hands to fashion a pudding in your
kitchen.
I have not the least doubt of your interest that the recipe comes from one of the earliest
truly American cookbooks - 'American Cookery' by Amelia Simmons.
I look forward to hearing how the recipe is received.
Your most humble servant Jon Townsend.
A quart of milk - hmm, that's two pints, and I must remember that's American pints which
are a little smaller than ours.
1 1/3 cups cornmeal - oh that's the bit that's from maize. Now I do use that but as cornflour
to thicken things.
4 eggs - hmm, we often have quite large eggs so I might try it with three.
6 ounces of dried blueberries - hmm, now I think they look like our bilberries, or where
I come from in Devon we call them whortleberries.
3 ounces of butter - well that surely must be the same the world over.
Spice - hmm, I wonder if he mentions which ones.
Sugar - I should imagine that's to taste. And I'm used to judging how much sugar to
put in suitable for my employers taste.
Method - gently heat the milk and add the cornmeal while stirring continuously. Stir
until the mixture begins to thicken.
Let stand until cool enough to add the eggs and butter. Add spices to taste.
I recommend a bit of ginger and cinnamon - and don;t forget the nutmeg.
Add sugar to taste.
Add blueberries.
Pour into a well greased bowl or mould.
Bake in a middling quick oven for about an hour. Serve warm or cold with a pudding sauce
or maple syrup.
Now that the pudding is cold, I can take it out of it's mould.
Hmm - it doesn't look quite as good as I'd like. I think perhaps I boiled the cornmeal
for too long. Next time when I make it won't boil it for quite so long. It certainly does't
look good enough to go up to Lord Braybrooke's table.
But then I would never send anything up to his table without trying it first.
Mmmm! Oh it's very good.
As the upper servants always have leftovers for supper I think I might serve this, this
evening.
I must remember to send a thank you letter to Mr Townsend.