Quaking Pudding
A Georgian Kitchen in Wales

Long forgotten recipes, first published in 1807, have found a new lease of life in this forthcoming book.

Jenny Kenna’s husband inherited an original edition of The London Art of Cookery by John Farley. Generations of his family considered this treasure too precious to be displayed so, carefully wrapped in tissue paper, the book had always been stored out of sight.

It was decided that the time had come for it to be unwrapped and its contents examined. Jenny was fascinated; she was holding culinary history in her hands. As she pored over the old recipes, she felt compelled to delve into the past and discover why this book had belonged to her husband’s family, the Allens.

The trail took her back to late eighteenth-century Cardiff, and a surprise. She discovered that the family had owned a thriving catering and confectionery business at number 3 Duke Street, adjacent to Cardiff Castle.

Recipes for many of the fine dishes they prepared for civic banquets, hunt balls and weddings came from The London Art of Cookery, which also formed the basis for the delicious confectionery sold in their shop.

The book is packed with recipes. Some will be old favourites but many are unfamiliar – such as Beef Gobbets, Pickling Nasturtiums, Love Apple Sauce and Whigs.

Jenny decided to update many of the recipes for this new book, as she did in Susan’s Secrets – A Victorian Kitchen in Wales, and assembled an array of friends, actors, personalities, writers and chefs to test and taste them.

 

QUAKING PUDDING – A GEORGIAN KITCHEN IN WALES contains an assortment of 66 delicious recipes. It also looks back at the Allen family’s life in Cardiff, as well as giving a picture of Georgian eating habits.

‘Quaking Pudding – A Georgian Kitchen in Wales’ is published by Ceiniog – Priced £10