Label
All
0
Clear all filters

Beastings Puddings

A Worcestershire Recipe

Appears in

By Florence White

Published 1932

  • About

‘This,’ writes the lady who sends the information, ‘was a baked custard made of beastings but without eggs; the beastings being the very rich milk (colostrum) given by a cow shortly after calving. There was a curious bit of folk lore connected with beastings. It could not be bought; the farmer’s wife used to send a jugful to some of her oldest or best customers, “and will you please not wash out the jug.” To return the jug washed was held to bring about the death of the new-born calf.’

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title