bread-pudding-msg - 12/11/06
Period bread pudding and bread pudding like recipes. Many medieval puddings use bread crumbs for thickening. For this file, we are considering puddings which use pieces or cubes of bread, rather than crumbs, flour or other thickeners as "bread puddings".
NOTE: See also the files: puddings-msg, bread-msg, French-Toast-art, polenta-msg, porridges-msg.
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NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Feast Menus
Date: 17 Nov 1993 16:46:58 GMT
Greetings, all, from Angharad ver' Rhuawn.
Brother Crimthann asks,
>We're also
>talking about using the bread removed from the loaves to make bread pudding
>for dessert; I'm pretty sure that the pudding itself is period England
>(dates anyone?) but what about the ingredients: sugar, raisins, cinnamon,
>etc?
There are bread-based puddings, but they aren't much like
modern bread puddings. On the other hand, bread is one
of the three great thickeners of the high middle ages in
Europe (the others being ground almonds and rice flour).
Use it to thicken your stew, as Cariadoc suggested.
If you want pointers to period bread-based puddings, let
me know.
-- Angharad/Terry
Date: Fri, 28 Apr 2000 03:59:14 EDT
From: CBlackwill at aol.com
Subject: SC - Documented(?) Bread Pudding
I found this recipe in Cariadoc's Miscellany (It's from Ein Buch von guter
Spise), and thought it would be appropriate for the "Bread Pudding' topic.
From what I can gather, it is very similar to modern bread pudding, sans egg
(though the author does suggest using eggs if another milk besides almond
milk is used).
I'll be trying this recipe out on Tuesday, and I'll let you know how it comes
out. For those of you who have tried it before, any production tips?
Balthazar of Blackmoor
24. Daz ist auch gut (This is also good)
Nim mandelkern. mache daz in siedeme wazzer. stoz sie und twinge sie durch
ein tuch oder mal sie. nim schoen herte brot. snit die obersten rinden abe
schone und d¸nne. snit dar nach schiben. so du d¸nnest m¸gest. daz beginne
under der –bersten rinden. ieglich schibe sol sin sinewel. v¸ege der schiben
viere zu sammene und snit sie smal als einen riemen. und snit sie dentwerhes
¸ber. so du kleines maht. halt die mandelmilch ¸ber daz fiur. laz sie warm
werden wirf daz brot dar in daz sie dicke werde. halt sie ¸ber daz fiur. laz
sie sieden und gibez in die sch¸zzeln und strauwe ein zucker dar uf. daz
heizzet calcus und gibz hin. Also mache auch ander milich, ob du totern dorzu
tun wilt.
Take almond kernels. Make that in boiling water. (Blanch them) Pound them and
thrust them through a cloth or grind them. Take fine hearth bread. Cut the
upper crust down fine and thin. Cut thereafter slices, the thinnest that you
can that begin under the upper crust. Each slice should be round. Join the
slices four together and cut them small as a strap and cut them crosswise
over, so you make (them) small. Hold the almond milk over the fire. Let it
become warm. Throw the bread therein so that it becomes thick. Hold it over
the fire. Let it boil and give it in the bowls and strew a sugar thereon.
That is called calcus and give out. Also you may make other milk too, if you
want to add egg yolks thereto.
Date: Sat, 26 Feb 2005 22:42:16 -0500
From: Daniel Myers <edouard at medievalcookery.com>
Subject: Re: [Sca-cooks] bread puddings
To: Cooks within the SCA <sca-cooks at ansteorra.org>
On Feb 26, 2005, at 1:36 AM, Stefan li Rous wrote:
> Does anyone have any particular period bread pudding
> recipes/redactions which they like?
Here are a few period recipes I found. I like making a variation of
the first one - leaving out the marrow and substituting butter and milk
for the suet.
[A new booke of Cookerie, John Murrell (1615)]
To make an Italian Pudding. Take a Penny white Loafe, pare off the
crust, and cut it in square pieces like vnto great Dyes, mince a pound
of Beefe Suit small: take halfe a pound of Razins of the Sunne, stone
them and mingle them together, and season them with Sugar, Rosewater,
and Nutmegge, wet these things in foure Egges, and stirre them very
tenderly for breaking the Bread: then put it into a Dish, and pricke
three or foure pieces of Marrow, and some sliced Dates: put it into an
Ouen hot enough for a Chewet: if your Ouen be too hot, it will burne:
if too colde, it will be heauy: when it is bakte scrape on Sugar, and
serue it hot at dinner, but not at Supper.
[Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]
44 To make a wine pudding. Take grated bread crumbs, brown them in fat
until they become crisp, put in good wine and egg yolks in it and
sweeten to taste.
54 To make an egg pudding. Beat eggs and milk together and brown bread
crumbs in fat and pour the milk and eggs therein, and let it cook and
salt it.
127 A good bread pudding. Take grated white bread, stir it in a pan
with meat broth and let it cook together, so that it becomes a mushy.
After that take four egg yolks, which have been beaten with cold broth,
and let it cook together.
136 A bread tart. Take white bread and grate it, take cream, stir it
together, so that it becomes thick like a pudding. Take six egg yolks,
beat them well and with spices thereon, put everything together in a
pastry shell, and bake it like other tarts.
- Doc
Date: Fri, 28 Jul 2006 12:25:53 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Dessert board
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Michael Gunter wrote: snipped Although I am curious that I've
> never found a period bread pudding recipe. This struck me as kind of strange
> considering the love of bread dishes and custards. Have I missed a bread
> recipe someplace? snipped
> Any other suggestions on a nice dessert? I'd do the research but I'm kind
> of busy at work and just being lazy. Besides, I think a discussion
> on period and non-period sweet dishes would be fun.
>
> Gunthar
To make an Italian Pudding.
Take a Penny white Loafe, pare off the
crust, and cut it in square pieces like vnto great Dyes, mince a pound
of Beefe Suit small: take halfe a pound of Razins of the Sunne, stone
them and mingle them together, and season them with Sugar, Rosewater,
and Nutmegge, wet these things in foure Egges, and stirre them very
tenderly for breaking the Bread: then put it into a Dish, and pricke
three or foure pieces of Marrow, and some sliced Dates: put it into an
Ouen hot enough for a Chewet: if your Ouen be too hot, it will burne: if
too colde, it will be heauy: when it is bakte scrape on Sugar, and serue
it hot at dinner, but not at Supper.
A NEVV BOOKE of Cookerie.
/http://staff-www.uni-marburg.de/~gloning/1615murr.htm /
There are other recipes out there too. There's Chireseye which
is described in Stefan's files in
desserts-msg ? 1/11/06 Medieval and SCA dessert recipes. Sweets.
Pretty puddings are featured at Ivan Day's site
http://www.historicfood.com/English%20Puddings.htm
Johnnae
Date: Fri, 28 Jul 2006 13:41:36 -0400
From: "Guenievre de Monmarche" <guenievre at erminespot.com>
Subject: Re: [Sca-cooks] Dessert board
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Another bread pudding, if you want earlier...
Taillis
64. Garlins/Taillis: Taillis. Take figs, grapes, boiled almond milk,
cracknels, galettes and white bread crusts cut into small cubes and boil
these last items in your milk, with saffron to give it colour, and sugar,
and set all of this to boil until it is thick enough to slice. Set it out in
bowls.
The Viandier of Taillevent, p. 286
Gueni?vre
<the end>