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From: Anna 
Sent: Friday, November 28, 2014 9:28 PM
Subject: Shrimp Muddle?

Hi, I'm looking for a good old shrimp muddle recipe--muddles were traditionally with potatoes 
and came out of North Carolina. 

I'd love to see a really old school recipe from an antiquarian sort of Charleston cook book! 
And interesting modern varieties too.

My best,


Hello Anna,

Let’s talk about “shrimp muddle” a bit. A “muddle” is usually defined at a mixture of several different ingredients. It may come from an old Colonial reference to a “mess of fish”, meaning a catch of several different kinds of fish. A “fish muddle”, meaning a sort of fish stew, may also be related to “matelote”, which is a kind of French fish stew made with wine. “Matelote” is a French word for “sailor”. There’s also a mixed drink called a “muddle”.

I’m finding lots of recipes and mentions of “fish muddle” or “seafood muddle”, which is a popular fish stew in Virginia and North Carolina, but I’m not finding anything called “shrimp muddle”. I have some North Carolina cookbooks and some low country cooking cookbooks, but there was no “shrimp muddle” in any of them. Fish muddle or seafood muddle recipes sometimes have shrimp as an ingredient along with other fish and shellfish, but I found none with just shrimp. Most muddle recipes don’t call for shrimp. They usually have several different kinds of fish, although they may have shrimp or crabs or mussels or clams. The basic idea seems to be that it is made with just whatever seafood is available on that particular day – whatever was in the “catch” that day. I saw it compared to other fish stews such as bouillabaisse. I also saw it compared to fish chowder due to the bacon or salt pork and potatoes that it usually contains. This stew may also be related to “Frogmore Stew”, although “Frogmore Stew” usually contains sausage and corn in addition to seafood, and “Pine Bark Stew” usually has more tomatoes. See: North Carolina

The book "Seafood Cookery in North Carolina" says this about “Pine Bark Stew “:

It is an old Tar Heel custom to prepare stews of the muddle type in black iron washpots over a fire outdoors. In the old days this fire was often made from pine bark. That's how the name originated.

There are muddle recipes on these sites, some with shrimp and some without:

Google Plus


Questing Feast

Tidewater News

MKs Kitchen

Post and Coutier


Yes it seems to be just two pounds of mixed fish in a bacon and potato sort of stew. 
I had Frogmore Stew on Sullivan's Island recently but had never heard of pine bark stew. 
Thanks so much!

Now to find someone's family recipe...


Candied Pudding

-----Original Message----- 
From: Karen 
Sent: Saturday, November 29, 2014 12:06 AM
Subject: Candied Pudding

I am looking for a recipe that my Aunt June made at the holidays she called 
Candied Pudding. She was born and raised near My Sterling  and Maysville 
The best I can describe it is a creamy white fudge that contained coconut 
and small pieces of candied fruit.

I would love to make it in her honor, it was delicious.

Thank you,

Hi Karen,

I'm not finding anything called "candied pudding" or "candy pudding" that matches your description. That's not surprising if "candied pudding" was your aunt's special name for this. It might be in my sources under a different name. There are lots of things that contain coconut and candied fruit. The process then becomes a matter of eliminating the incorrect ones until whatever is left is closest to your description. Having more details is the only way to do this. For instance, did it contain any nuts? All of the "white fudge" recipes that I'm finding contain nuts, usually walnuts, and other recipes contain pecans. "Pudding" is different in the UK than in the U.S. Was this a British-style pudding? Why did she call it "pudding?" There actually is a British dish called "candied pudding" which is similar to "plum pudding". Did your aunt's dish contain any flour? Was it like a cookie?

There are a couple of recipes below that seem similar to your description, containing the coconut and candied fruit. However, they also have pecans, and the candy logs are frosted.


Persian Cookies

1 can sweetened condensed milk
1 lb. dates, cut fine
1 c. candied fruit mix
1/2 lb. coconut
1 c. pecans, chopped
1 tsp. vanilla

  Mix together well and put into a 9 x 12 inch greased pan.  Bake 25 minutes 
in a 375 degree oven.  Cut into small bars as these are very rich and sweet.
Christmas Candy Logs

3 lb. powdered sugar
1 can Eagle Brand milk
3 tsp. vanilla
1 lg. pkg. mixed candied fruit
1/2 sm. pkg. candied cherries, cut up
4 oz. or less coconut, to taste
1 c. chopped pecans (fine)

  In large bowl first mix powdered sugar and Eagle Brand milk.  Add fruits, 
vanilla, coconut and pecans.  Mix and work by hand.  Keep working and 
pressing together until it begins to stick (gets dough like).  Shape into 
logs about 1 1/2 inches round and 6 inches long.  Place on pans.  Cool in 
refrigerator. Makes about 10-12 logs.

1/2 lb. semi-sweet chocolate squares
1/4 lb. butter

  Melt together.  Pour over or dip logs into mixture.  When cool roll logs 
in clear plastic or foil.  Refrigerate.
 From: Ron
 Subject: Fw: candied pudding
 Date: Tuesday, December 30, 2014, 8:48 AM

 this sounds like something my grandmother used to make
 watkins fondant loaf, from her watkins cookbook,1936
 3 cups granulated sugar
 2 cups  boiling water
 1/2 teaspoon watkins cream of tarter
 1/2 cup nuts 3/4 cup finely cut dates
 1/2 teaspoon watkins vanilla or almond extract
 1 cup watkins shredded coconut

 boil water, sugar, cream of tarter to soft ball stage[240 degrees F]
 let cool,beat vigorously until light and creamy add dates nuts,coconut
 knead like bread dough, roll, cut in slices.
 that was original recipe, but granny would substitute candied fruitcake 
 fruit for dates, or use raisins and always used a mixture of almond and 
 vanilla flavoring. granny would adapt her recipes to whatever she had 
 available at the time in later years she would cover with melted chocolate
 or pour into pan with chocolate chips on bottom, with out cooling it. 
 the hot candy would melt chips into a layer on bottom.
 feel free to edit this to suit yourself,if used
Hello again,

Happy new year to you! I hope you are well, and look forward to all the hunts this upcoming year will offer!

In response to this request:

This sounds like particular classic candy I'm familiar with from reading old cookbooks, with a base of old 
fashioned fondant (what we might now call opera fudge thus in line with the texture the requester describes), 
often called "candy pudding," "fruit pudding," "plum pudding candy," or "Christmas pudding candy." It appears 
in many cookbooks from the mid 1800s to early 1900s. 

In the earliest recipes, the candy was sometimes titled something along the lines of "candy in a pudding fashion," 
and when aged, wrapped in cloth like a pudding, described as such: "Pour into a wet cloth and roll it up like a 
pudding, twisting the ends of the cloth to mould it. Let it get cold, and slice off pieces as it may be wanted 
for eating." Perhaps this is the origin of its name. 

Christmas Pudding Candy
3 c. sugar
1 c. light cream
1 heaping tbsp. butter
1 tsp. vanilla
1 lb. dates, chopped
1 lb. figs, chopped
1 lb. raisins
1 lb. coconut
2 c. nuts, chopped

Cook sugar, cream, and butter to a soft ball. Beat until creamy, then beat in fruit and nuts. If coconut is coarse, 
grind it. When well mixed, roll as for meat loaf. Wrap in wet cloth, then in waxed paper and put away to ripen two 
weeks, or longer, in refrigerator.
Candy Pudding
3 c. sugar
1 lg. can evaporated cream
1/4 c. butter
1 lb. each dates, nuts, raisins, and coconut

Cook first 2 ingredients to soft ball stage. Add butter and beat until creamy. Chop fine dates, nuts, raisins, 
and coconut. Make into loaves and wrap in waxed paper. Let stand for at least 2 weeks.
Christmas Pudding Candy (A Texas recipe from 1852)

Cook 3 cups sugar, one cup of light cream or milk and 1 teaspoon butter to softball stage. Beat until creamy. 
Then beat in 1 pound of dates, 1 pound or raisins, 1 pound of figs and 1 pound of coconut which have been run 
through the food chopper. (You can use candied fruitcake mixture for part of fruit mixture). Add 1 or 2 cups 
of pecans and 1 teaspoon vanilla. When well mixed, roll into logs and wrap in damp cloth until cool. When the 
candy is cool, remove the cloth and wrap it in waxed paper and put away to ripen for at least two weeks. 
The longer it ages, the better.
Candy Pudding No, 2 (1912 recipe)

Cook six cups of granulated sugar, one and one-half cups of water, two tablespoons of vinegar, one full teaspoon 
of butter, one-half teaspoon of salt and one fourth teaspoon of soda together until it cracks on the side of glass 
when tried in cold water or to 240 if thermometer is used. Pour on oiled slab, when cool, pull until light and white, 
flavor, and pull until the flavoring is blended well. Pull and work into this one full cup of coconut, one-half cup 
each of chopped almonds, pecans and raisins, knead with the, hands until it begins to cream. Line a mould or dish 
with cloth dipped in cold water and wrung dry, fill with pudding, let stand until ready for use. Sprinkle cinnamon 
over and cut in slices, or cover over with melted chocolate, which keeps the candy fresh and moist much longer. 
Figs, candied cherries, pineapple, pistachio and other nuts can  be used, or leave out the fruits and add only almonds. 
It can be colored in two or more colors and moulded in layers. It is pliable and can be made into shapes as fondant 
and by many considered much better than the fondant. 
Candy Pudding (1914 Recipe)

Five pints white sugar, one and one-half pints water, pinch of soda, one teaspoon butter, pinch salt, one tablespoon 
vinegar, one pint nuts, one-half pint blanched almonds, one coconut grated, five cents worth of candied cherries. 
Cook all ingredients (except fruit and nuts), until syrup strings ; try in water, if it will pull, it is done. 
Pour out on marble slab. When cool, work till it creams. When ready to cream, work in nuts, etc., then put in mold.
— Mrs. E. W. Eipy.
Candy Pudding (1869 Recipe)

4 pounds granulated sugar. 
Pinch soda.
1 grated cocoanut. 
Butter size of an egg. 
4 tablespoons vinegar. 

Make as for pulled candy. Pour on marble slab and pull until white, not hard. Into this work the grated cocoanut. 
Divide into three parts, and color white, pink, and chocolate. Leave over night in a greased tin. Nuts and fruit 
may be added

Grind in a meat-chopper a half -cupful each of shelled nuts, beet seeded ratal is, figs, dates, cocoanut, candied 
cherries and candled pineapple, ana the Ingredients on the center of a large marble slab. Boll together two cupfuls 
of sugar, the milk of a cocoanut, half a thimbleful of salt, half a thimbleful of soda, two tablespoonfuls of cream 
and one tablespoonful of butter, with Just enough water to cover them. When the mixture "threads," or seems hard 
enough to handle upon being dropped into cold water, remove it from the fire, and pour It over the chopped fruit. 
Stir it constantly with two forks until It is cold enough to knead Work the mixture until It Is smooth and well 
blended, press It Into square, snauow pans, n-nu it there until It Is perfectly cold. Cut It Into pieces to fit 
small pasteboard boxes, and wrap it in oiled paper. Wrap the boxes in scarlet paper, and tie them with holly ribbon. 
This candy, If properly made, will not be at all sticky, but will slice thla without clinging to the knife.
Candy Pudding (1914 Recipe)

Three pints sugar, one tablespoon vinegar; wet thoroughly with water. Cook until it balls soft in cold water. 
Pour on buttered marble slab. As soon as cool enough pull until white. Put back on marble slab and work in one 
grated cocoanut, one cup pecans and a few raisins. As soon as it begins to cream pour in tin that has been buttered 
and dusted with cinnamon. Slice when ready to serve.
Fruit Pudding. 

5 pounds glucose, 
3 pounds sugar, 
1 pound small seedless raisins, 
1 pound package of good mincemeat, 

Water enough to dissolve the batch. Stir and cook to 252°; set off the fire and add 

2 pounds of mixed shelled nuts
1 pound pineapple, cherries and citron, 
and all the fine powdered cocoanut you can possibly mix in; 

pour off on the slab and form it in a loaf like bread; now put in clean kettle 

3 pounds glucose
1 pound sugar
a little water

and cook as before to 252°; set off the fire, and add all the cocoanut it will stand; pour on the slab, 
flatten out thin with rolling-pin and fold it around the loaf you have just made until it is entirely covered; 
when cold cut in slices like cake.
Christmas Pudding Candy

3 cups sugar
1 1/4 cups half-and-half
2 T. light corn syrup
2 T. butter or margarine, divided
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup chopped red and green candied cherries 


Butter side of a heavy medium saucepan. Combine sugar, half and half, corn syrup, and 1 tablespoon butter 
in saucepan. Stirring occasionally, cook over medium-low heat until sugar dissolves. Using a pastry brush 
dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making 
sure thermometer does not touch bottom of pan. Increase heat to medium and bring to boil. Cook, without stirring, 
until mixture reaches soft-ball stage (approximately 234 to 240 degrees). Test about 1/2 teaspoon mixture in 
ice water. Mixture will easily form a ball in ice water but flatten when held in your hand. Remove from heat 
and add remaining 1 tablespoon butter; do not stir until mixture cools to approximately 200 degrees. Using medium 
speed of an electric mixer, beat candy until thickened. Stir in raisins, pecans, coconut, and cherries. Pour into 
a buttered 7 x 11 – inch baking pan. Cool completely. Cut into 1-inch squares. Store in an airtight container in 
refrigerator.  Yield: approximately 5 dozen pieces of candy. 

Ebinger's Shadow Cake

-----Original Message----- 
From: Dorothy 
Sent: Saturday, November 29, 2014 11:30 AM
Subject: Ebinger

Dear Uncle Phaedrus

I am another of the Ebinger generation, and would love to see their Shadow 
Cake in your collection.  The appearance of the cake is stunning. White 
marshmallowy sides, a smooth dark chocolate top and delicious lemon curd in 
the layer or layers inside.

This is a yellow or white cake, just can't remember.  Thank you all the 
great contributions that harken sweet memories of our fleeting youth.  I 
have found  Shadow recipes but none fitting the description.


Hello Dorothy,

Sorry, I cannot find even a mention of this cake. I'll post this on the site in case a reader can assist.


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