In 1747 a lady called Hannah Glasse published a book called the Art of Cooking. Hannahs story after that is a sad one, ending in the debtors prison but her book was a huge success (last published in 1863), and it is in which she recorded the popular dessert known as "A Pupton of Apples"...
I have never heard the word pupton, and immediately looked it up in my Word History dictionary... It wasn't there!! I googled it, no luck either except to see a historian on a closed website define it as "a dish where a ragout..." - A dish where a ragout what?
The curious thing about cooking these ancient dishes is that, a)there are no "heres one we made earlier" pictures, and b) there is no method. The book from which I am sourcing my recipes, offers modern versions of the dish but it is the artistic italiscised original recipe that I am attemping so I really wanted to know what a Pupton was. Was it a bowl of sorts? A texture? WHAT IS IT??? So I googled and googled and googled!
The closest I got was with this, a glossary of 17th century terminology where it lists Pupton,