|
|
 A pudding of rice, butter, wine and sugar. The nature of ‘Nelson Balls‘ in this context is unclear, but the receipt is repeated in several early 19th Century cookbooks including ‘The Cook’s Dictionary and House-keeper’s Directory‘ of 1830 by Richard Dolby.  Original Receipt in ‘The Cook and Housekeeper’s Dictionary‘ by Mary Eaton (Eaton 1822);NELSON PUDDINGS. Put into a Dutch oven six small cakes, called Nelson balls or rice cakes, made in small teacups. When quite hot, pour over them boiling melted butter, white wine, and sugar. For other dishes associated with Lord Nelson, see: Nelson Balls  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |