About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Anna says

    I only started receiving your wonderful newsletter a short while ago and have tried a few of your recipes, your challah is superb although I need more time in properly braiding. I enjoy all of your posts and look forward with anticipation each time you appear in my mailbox. So glad I found you, keep up your generous good work!

  2. Lynn says

    I noticed a few times that you wrote that to suit modern tastes the quantity of sugar was increased, spices reduced etc. Do you think you could provide a thought piece on how you see tastes have changed based on the evolution of recipes and changes to proportions of ingredients over a certain time scale (your choice)?

    Thank you

  3. Elizabeth says

    5 stars
    I’m also a food historian who reads old cookbooks and re-creates old recipes for fun. I also grew heirloom pumpkins in my garden for the first time this year. This sounds like a delicious recipe and a perfect use for them — like pumpkin pie but without the pastry! The fact that it’s historical also pleases the food history nerd in me … I have some relatives who are allergic to eggs (among other things) and they will be visiting over the holidays. This looks like something I could easily alter to make cane sugar/dairy/egg free for them, and it’s already gluten-free. I’ll substitute coconut milk for the cream and honey for the sugar, but eggs, I know, add texture, richness and lightness. Do you have any suggestions for egg alternatives?

  4. Mary Lester says

    5 stars
    I’ve been meaning to write you and let you know that our family loved this pudding during the holidays as well as the history behind it. Thank you for sharing your research.

  5. Ilana says

    Thanks so much for this post. It’s a really interesting read. Do you think Splenda can be used in place of the sugar in this pudding?

    • handsoffmyhealth says

      You are better off with honey, stevia, organic sugar, apple juice concentrate (organic). I make my own. It makes a nice syrup.
      Splenda is not safe. Adverse health effects related to Splenda have been reported by people around the globe, from gastrointestinal problems, seizures, dizziness, migraines, blurred vision, weight gain,and blood sugar elevation to allergic reactions. There are many researchers that have evidence that it contributes to the diabetes epidemic.

  6. Susan says

    5 stars
    Tori – Big fan of your blogs! This is great for those of us who are gluten-intolerant; can you suggest substitutions for the lactose-intolerant as well? Thanks!

  7. Angela Wooton says

    5 stars
    Hi, I saw this as a featured blog post on the PBS Food Facebook feed. I have to say I LOVE your blog. I studied American Studies and Food in the U.S. at U.C. Berkeley, and have no end in sight for my fascination with “American” food and it’s roots. It’s sort of a slippery thing to wrap your head around, considering America has such complicated food tradition. I think your blog is doing and excellent job explaining it in an educated and clear way. Thank you for satisfying my inner American history food geek!

  8. Lynnette says

    Could rosewater and wine be omitted without harm to recipe? We don’t drink or cook with white wine and are not close to Middle Eastern markets.

    • Tori Avey says

      Hi Lynette– yes, the pudding will turn out fine without the rosewater and wine. It won’t taste the same way it did in the 19th century, but it will still be yummy. It also may take less time to bake fully, since it won’t have as much liquid in the mix. Enjoy!

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