History
Variant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. The Closet Opened was posthumously published in 1699 by a servant and his son and in it Sir Kenelm Digby talks of many puddings including one that involves soaking bread in milk. There was a whole variety of puddings that could be made using the remains of some bread and some warm milk. A Monmouth Pudding is said to consist of layers of meringue, jam or seasonal fruit and bread soaked in milk, whilst Manchester Pudding is similar but contains egg yolks (but some have speculated that this name was just a synonym for the Queen of Puddings). Typical recipes for modern Queen of Puddings can be found in many post-war British cookbooks, such as those of Marguerite Patten, Delia Smith and Jane Grigson.
Read more about this topic: Queen Of Puddings
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“The history of mankind interests us only as it exhibits a steady gain of truth and right, in the incessant conflict which it records between the material and the moral nature.”
—Ralph Waldo Emerson (1803–1882)
“We don’t know when our name came into being or how some distant ancestor acquired it. We don’t understand our name at all, we don’t know its history and yet we bear it with exalted fidelity, we merge with it, we like it, we are ridiculously proud of it as if we had thought it up ourselves in a moment of brilliant inspiration.”
—Milan Kundera (b. 1929)
“Perhaps universal history is the history of the diverse intonation of some metaphors.”
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