bread-pudding-msg - 5/9/09 ਀ഊPeriod 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". ਀ഊNOTE: See also the files: puddings-msg, bread-msg, French-Toast-art, polenta-msg, porridges-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊFrom: jtn at nutter.cs.vt.edu (Terry Nutter) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Feast Menus ਀䐀愀琀攀㨀 ㄀㜀 一漀瘀 ㄀㤀㤀㌀ ㄀㘀㨀㐀㘀㨀㔀㠀 䜀䴀吀ഊ ਀䜀爀攀攀琀椀渀最猀Ⰰ 愀氀氀Ⰰ 昀爀漀洀 䄀渀最栀愀爀愀搀 瘀攀爀✀ 刀栀甀愀眀渀⸀ഊ ਀䈀爀漀琀栀攀爀 䌀爀椀洀琀栀愀渀渀 愀猀欀猀Ⰰഊ>We're also ਀㸀琀愀氀欀椀渀最 愀戀漀甀琀 甀猀椀渀最 琀栀攀 戀爀攀愀搀 爀攀洀漀瘀攀搀 昀爀漀洀 琀栀攀 氀漀愀瘀攀猀 琀漀 洀愀欀攀 戀爀攀愀搀 瀀甀搀搀椀渀最 ഊ>for dessert; I'm pretty sure that the pudding itself is period England ਀㸀⠀搀愀琀攀猀 愀渀礀漀渀攀㼀⤀ 戀甀琀 眀栀愀琀 愀戀漀甀琀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀㨀 猀甀最愀爀Ⰰ 爀愀椀猀椀渀猀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ ഊ>etc? ਀ഊThere are bread-based puddings, but they aren't much like ਀洀漀搀攀爀渀 戀爀攀愀搀 瀀甀搀搀椀渀最猀⸀  伀渀 琀栀攀 漀琀栀攀爀 栀愀渀搀Ⰰ 戀爀攀愀搀 椀猀 漀渀攀ഊof the three great thickeners of the high middle ages in ਀䔀甀爀漀瀀攀 ⠀琀栀攀 漀琀栀攀爀猀 戀攀椀渀最 最爀漀甀渀搀 愀氀洀漀渀搀猀 愀渀搀 爀椀挀攀 昀氀漀甀爀⤀⸀  ഊUse it to thicken your stew, as Cariadoc suggested. ਀ഊIf you want pointers to period bread-based puddings, let ਀洀攀 欀渀漀眀⸀ഊ ਀ⴀⴀ 䄀渀最栀愀爀愀搀⼀吀攀爀爀礀ഊ ਀ഊDate: Fri, 28 Apr 2000 03:59:14 EDT ਀䘀爀漀洀㨀 䌀䈀氀愀挀欀眀椀氀氀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Documented(?) Bread Pudding ਀ഊI found this recipe in Cariadoc's Miscellany (It's from Ein Buch von guter ਀匀瀀椀猀攀⤀Ⰰ 愀渀搀 琀栀漀甀最栀琀 椀琀 眀漀甀氀搀 戀攀 愀瀀瀀爀漀瀀爀椀愀琀攀 昀漀爀 琀栀攀 ∀䈀爀攀愀搀 倀甀搀搀椀渀最✀ 琀漀瀀椀挀⸀  ഊFrom what I can gather, it is very similar to modern bread pudding, sans egg ਀⠀琀栀漀甀最栀 琀栀攀 愀甀琀栀漀爀 搀漀攀猀 猀甀最最攀猀琀 甀猀椀渀最 攀最最猀 椀昀 愀渀漀琀栀攀爀 洀椀氀欀 戀攀猀椀搀攀猀 愀氀洀漀渀搀 ഊmilk is used). ਀ഊI'll be trying this recipe out on Tuesday, and I'll let you know how it comes ਀漀甀琀⸀  䘀漀爀 琀栀漀猀攀 漀昀 礀漀甀 眀栀漀 栀愀瘀攀 琀爀椀攀搀 椀琀 戀攀昀漀爀攀Ⰰ 愀渀礀 瀀爀漀搀甀挀琀椀漀渀 琀椀瀀猀㼀ഊ ਀䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ ਀㈀㐀⸀ 䐀愀稀 椀猀琀 愀甀挀栀 最甀琀 ⠀吀栀椀猀 椀猀 愀氀猀漀 最漀漀搀⤀ഊNim mandelkern. mache daz in siedeme wazzer. stoz sie und twinge sie durch ਀攀椀渀 琀甀挀栀 漀搀攀爀 洀愀氀 猀椀攀⸀ 渀椀洀 猀挀栀漀攀渀 栀攀爀琀攀 戀爀漀琀⸀ 猀渀椀琀 搀椀攀 漀戀攀爀猀琀攀渀 爀椀渀搀攀渀 愀戀攀 ഊschone und d¸nne. snit dar nach schiben. so du d¸nnest m¸gest. daz beginne ਀甀渀搀攀爀 搀攀爀 였戀攀爀猀琀攀渀 爀椀渀搀攀渀⸀ 椀攀最氀椀挀栀 猀挀栀椀戀攀 猀漀氀 猀椀渀 猀椀渀攀眀攀氀⸀ 瘀렀攀最攀 搀攀爀 猀挀栀椀戀攀渀 ഊviere zu sammene und snit sie smal als einen riemen. und snit sie dentwerhes ਀렀戀攀爀⸀ 猀漀 搀甀 欀氀攀椀渀攀猀 洀愀栀琀⸀ 栀愀氀琀 搀椀攀 洀愀渀搀攀氀洀椀氀挀栀 렀戀攀爀 搀愀稀 昀椀甀爀⸀ 氀愀稀 猀椀攀 眀愀爀洀 ഊwerden wirf daz brot dar in daz sie dicke werde. halt sie ¸ber daz fiur. laz ਀猀椀攀 猀椀攀搀攀渀 甀渀搀 最椀戀攀稀 椀渀 搀椀攀 猀挀栀렀稀稀攀氀渀 甀渀搀 猀琀爀愀甀眀攀 攀椀渀 稀甀挀欀攀爀 搀愀爀 甀昀⸀ 搀愀稀 ഊheizzet calcus und gibz hin. Also mache auch ander milich, ob du totern dorzu ਀琀甀渀 眀椀氀琀⸀ഊ ਀ഊTake almond kernels. Make that in boiling water. (Blanch them) Pound them and ਀琀栀爀甀猀琀 琀栀攀洀 琀栀爀漀甀最栀 愀 挀氀漀琀栀 漀爀 最爀椀渀搀 琀栀攀洀⸀ 吀愀欀攀 昀椀渀攀 栀攀愀爀琀栀 戀爀攀愀搀⸀ 䌀甀琀 琀栀攀 ഊupper crust down fine and thin. Cut thereafter slices, the thinnest that you ਀挀愀渀 琀栀愀琀 戀攀最椀渀 甀渀搀攀爀 琀栀攀 甀瀀瀀攀爀 挀爀甀猀琀⸀ 䔀愀挀栀 猀氀椀挀攀 猀栀漀甀氀搀 戀攀 爀漀甀渀搀⸀ 䨀漀椀渀 琀栀攀 ഊslices four together and cut them small as a strap and cut them crosswise ਀漀瘀攀爀Ⰰ 猀漀 礀漀甀 洀愀欀攀 ⠀琀栀攀洀⤀ 猀洀愀氀氀⸀ 䠀漀氀搀 琀栀攀 愀氀洀漀渀搀 洀椀氀欀 漀瘀攀爀 琀栀攀 昀椀爀攀⸀ 䰀攀琀 椀琀 ഊbecome warm. Throw the bread therein so that it becomes thick. Hold it over ਀琀栀攀 昀椀爀攀⸀ 䰀攀琀 椀琀 戀漀椀氀 愀渀搀 最椀瘀攀 椀琀 椀渀 琀栀攀 戀漀眀氀猀 愀渀搀 猀琀爀攀眀 愀 猀甀最愀爀 琀栀攀爀攀漀渀⸀ ഊThat is called calcus and give out. Also you may make other milk too, if you ਀眀愀渀琀 琀漀 愀搀搀 攀最最 礀漀氀欀猀 琀栀攀爀攀琀漀⸀ ഊ ਀ഊDate: Sat, 26 Feb 2005 22:42:16 -0500 ਀䘀爀漀洀㨀 䐀愀渀椀攀氀 䴀礀攀爀猀 㰀攀搀漀甀愀爀搀 愀琀 洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] bread puddings ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䘀攀戀 ㈀㘀Ⰰ ㈀　　㔀Ⰰ 愀琀 ㄀㨀㌀㘀 䄀䴀Ⰰ 匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊ> Does anyone have any particular period bread pudding ਀㸀 爀攀挀椀瀀攀猀⼀爀攀搀愀挀琀椀漀渀猀 眀栀椀挀栀 琀栀攀礀 氀椀欀攀㼀 ഊ ਀䠀攀爀攀 愀爀攀 愀 昀攀眀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 䤀 昀漀甀渀搀⸀  䤀 氀椀欀攀 洀愀欀椀渀最 愀 瘀愀爀椀愀琀椀漀渀 漀昀ഊthe first one - leaving out the marrow and substituting butter and milk ਀昀漀爀 琀栀攀 猀甀攀琀⸀ഊ ਀嬀䄀 渀攀眀 戀漀漀欀攀 漀昀 䌀漀漀欀攀爀椀攀Ⰰ 䨀漀栀渀 䴀甀爀爀攀氀氀 ⠀㄀㘀㄀㔀⤀崀ഊTo make an Italian Pudding. Take a Penny white Loafe, pare off the ਀挀爀甀猀琀Ⰰ 愀渀搀 挀甀琀 椀琀 椀渀 猀焀甀愀爀攀 瀀椀攀挀攀猀 氀椀欀攀 瘀渀琀漀 最爀攀愀琀 䐀礀攀猀Ⰰ 洀椀渀挀攀 愀 瀀漀甀渀搀ഊof Beefe Suit small: take halfe a pound of Razins of the Sunne, stone ਀琀栀攀洀 愀渀搀 洀椀渀最氀攀 琀栀攀洀 琀漀最攀琀栀攀爀Ⰰ 愀渀搀 猀攀愀猀漀渀 琀栀攀洀 眀椀琀栀 匀甀最愀爀Ⰰ 刀漀猀攀眀愀琀攀爀Ⰰഊand Nutmegge, wet these things in foure Egges, and stirre them very ਀琀攀渀搀攀爀氀礀 昀漀爀 戀爀攀愀欀椀渀最 琀栀攀 䈀爀攀愀搀㨀 琀栀攀渀 瀀甀琀 椀琀 椀渀琀漀 愀 䐀椀猀栀Ⰰ 愀渀搀 瀀爀椀挀欀攀ഊthree or foure pieces of Marrow, and some sliced Dates: put it into an ਀伀甀攀渀 栀漀琀 攀渀漀甀最栀 昀漀爀 愀 䌀栀攀眀攀琀㨀 椀昀 礀漀甀爀 伀甀攀渀 戀攀 琀漀漀 栀漀琀Ⰰ 椀琀 眀椀氀氀 戀甀爀渀攀㨀ഊif too colde, it will be heauy: when it is bakte scrape on Sugar, and ਀猀攀爀甀攀 椀琀 栀漀琀 愀琀 搀椀渀渀攀爀Ⰰ 戀甀琀 渀漀琀 愀琀 匀甀瀀瀀攀爀⸀ഊ ਀ഊ[Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)] ਀㐀㐀 吀漀 洀愀欀攀 愀 眀椀渀攀 瀀甀搀搀椀渀最⸀ 吀愀欀攀 最爀愀琀攀搀 戀爀攀愀搀 挀爀甀洀戀猀Ⰰ 戀爀漀眀渀 琀栀攀洀 椀渀 昀愀琀ഊuntil they become crisp, put in good wine and egg yolks in it and ਀猀眀攀攀琀攀渀 琀漀 琀愀猀琀攀⸀ഊ ਀㔀㐀 吀漀 洀愀欀攀 愀渀 攀最最 瀀甀搀搀椀渀最⸀ 䈀攀愀琀 攀最最猀 愀渀搀 洀椀氀欀 琀漀最攀琀栀攀爀 愀渀搀 戀爀漀眀渀 戀爀攀愀搀ഊcrumbs in fat and pour the milk and eggs therein, and let it cook and ਀猀愀氀琀 椀琀⸀ഊ ਀㄀㈀㜀 䄀 最漀漀搀 戀爀攀愀搀 瀀甀搀搀椀渀最⸀ 吀愀欀攀 最爀愀琀攀搀 眀栀椀琀攀 戀爀攀愀搀Ⰰ 猀琀椀爀 椀琀 椀渀 愀 瀀愀渀ഊwith meat broth and let it cook together, so that it becomes a mushy. ਀䄀昀琀攀爀 琀栀愀琀 琀愀欀攀 昀漀甀爀 攀最最 礀漀氀欀猀Ⰰ 眀栀椀挀栀 栀愀瘀攀 戀攀攀渀 戀攀愀琀攀渀 眀椀琀栀 挀漀氀搀 戀爀漀琀栀Ⰰഊand let it cook together. ਀ഊ136 A bread tart. Take white bread and grate it, take cream, stir it ਀琀漀最攀琀栀攀爀Ⰰ 猀漀 琀栀愀琀 椀琀 戀攀挀漀洀攀猀 琀栀椀挀欀 氀椀欀攀 愀 瀀甀搀搀椀渀最⸀ 吀愀欀攀 猀椀砀 攀最最 礀漀氀欀猀Ⰰഊbeat them well and with spices thereon, put everything together in a ਀瀀愀猀琀爀礀 猀栀攀氀氀Ⰰ 愀渀搀 戀愀欀攀 椀琀 氀椀欀攀 漀琀栀攀爀 琀愀爀琀猀⸀ഊ ਀ⴀ 䐀漀挀ഊ ਀ഊDate: Fri, 28 Jul 2006 12:25:53 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Dessert board ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䴀椀挀栀愀攀氀 䜀甀渀琀攀爀 眀爀漀琀攀㨀 猀渀椀瀀瀀攀搀 䄀氀琀栀漀甀最栀 䤀 愀洀 挀甀爀椀漀甀猀 琀栀愀琀 䤀✀瘀攀ഊ> never found a period bread pudding recipe. This struck me as kind of strange ਀㸀 挀漀渀猀椀搀攀爀椀渀最 琀栀攀 氀漀瘀攀 漀昀 戀爀攀愀搀 搀椀猀栀攀猀 愀渀搀 挀甀猀琀愀爀搀猀⸀ 䠀愀瘀攀 䤀 洀椀猀猀攀搀 愀 戀爀攀愀搀ഊ> recipe someplace? snipped ਀㸀 䄀渀礀 漀琀栀攀爀 猀甀最最攀猀琀椀漀渀猀 漀渀 愀 渀椀挀攀 搀攀猀猀攀爀琀㼀 䤀✀搀 搀漀 琀栀攀 爀攀猀攀愀爀挀栀 戀甀琀 䤀✀洀 欀椀渀搀ഊ> of busy at work and just being lazy. Besides, I think a discussion ਀㸀 漀渀 瀀攀爀椀漀搀 愀渀搀 渀漀渀ⴀ瀀攀爀椀漀搀 猀眀攀攀琀 搀椀猀栀攀猀 眀漀甀氀搀 戀攀 昀甀渀⸀ഊ> ਀㸀 䜀甀渀琀栀愀爀ഊ ਀吀漀 洀愀欀攀 愀渀 䤀琀愀氀椀愀渀 倀甀搀搀椀渀最⸀ഊ ਀吀愀欀攀 愀 倀攀渀渀礀 眀栀椀琀攀 䰀漀愀昀攀Ⰰ 瀀愀爀攀 漀昀昀 琀栀攀ഊcrust, and cut it in square pieces like vnto great Dyes, mince a pound ਀漀昀 䈀攀攀昀攀 匀甀椀琀 猀洀愀氀氀㨀 琀愀欀攀 栀愀氀昀攀 愀 瀀漀甀渀搀 漀昀 刀愀稀椀渀猀 漀昀 琀栀攀 匀甀渀渀攀Ⰰ 猀琀漀渀攀ഊthem and mingle them together, and season them with Sugar, Rosewater, ਀愀渀搀 一甀琀洀攀最最攀Ⰰ 眀攀琀 琀栀攀猀攀 琀栀椀渀最猀 椀渀 昀漀甀爀攀 䔀最最攀猀Ⰰ 愀渀搀 猀琀椀爀爀攀 琀栀攀洀 瘀攀爀礀ഊtenderly for breaking the Bread: then put it into a Dish, and pricke ਀琀栀爀攀攀 漀爀 昀漀甀爀攀 瀀椀攀挀攀猀 漀昀 䴀愀爀爀漀眀Ⰰ 愀渀搀 猀漀洀攀 猀氀椀挀攀搀 䐀愀琀攀猀㨀 瀀甀琀 椀琀 椀渀琀漀 愀渀ഊOuen hot enough for a Chewet: if your Ouen be too hot, it will burne: if ਀琀漀漀 挀漀氀搀攀Ⰰ 椀琀 眀椀氀氀 戀攀 栀攀愀甀礀㨀 眀栀攀渀 椀琀 椀猀 戀愀欀琀攀 猀挀爀愀瀀攀 漀渀 匀甀最愀爀Ⰰ 愀渀搀 猀攀爀甀攀ഊit hot at dinner, but not at Supper. ਀ഊA NEVV BOOKE of Cookerie. ਀⼀栀琀琀瀀㨀⼀⼀猀琀愀昀昀ⴀ眀眀眀⸀甀渀椀ⴀ洀愀爀戀甀爀最⸀搀攀⼀縀最氀漀渀椀渀最⼀㄀㘀㄀㔀洀甀爀爀⸀栀琀洀 ⼀ഊ ਀吀栀攀爀攀 愀爀攀 漀琀栀攀爀 爀攀挀椀瀀攀猀 漀甀琀 琀栀攀爀攀 琀漀漀⸀ 吀栀攀爀攀✀猀 䌀栀椀爀攀猀攀礀攀 眀栀椀挀栀ഊis described in Stefan's files in ਀搀攀猀猀攀爀琀猀ⴀ洀猀最 㼀 ㄀⼀㄀㄀⼀　㘀  䴀攀搀椀攀瘀愀氀 愀渀搀 匀䌀䄀 搀攀猀猀攀爀琀 爀攀挀椀瀀攀猀⸀ 匀眀攀攀琀猀⸀ഊ ਀倀爀攀琀琀礀 瀀甀搀搀椀渀最猀 愀爀攀 昀攀愀琀甀爀攀搀 愀琀 䤀瘀愀渀 䐀愀礀✀猀 猀椀琀攀ഊhttp://www.historicfood.com/English%20Puddings.htm ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㠀 䨀甀氀 ㈀　　㘀 ㄀㌀㨀㐀㄀㨀㌀㘀 ⴀ　㐀　　ഊFrom: "Guenievre de Monmarche" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䐀攀猀猀攀爀琀 戀漀愀爀搀ഊTo: "'Cooks within the SCA'" ਀ഊAnother bread pudding, if you want earlier... ਀ഊTaillis ਀ഊ64. Garlins/Taillis: Taillis. Take figs, grapes, boiled almond milk, ਀挀爀愀挀欀渀攀氀猀Ⰰ 最愀氀攀琀琀攀猀 愀渀搀 眀栀椀琀攀 戀爀攀愀搀 挀爀甀猀琀猀 挀甀琀 椀渀琀漀 猀洀愀氀氀 挀甀戀攀猀 愀渀搀 戀漀椀氀ഊthese last items in your milk, with saffron to give it colour, and sugar, ਀愀渀搀 猀攀琀 愀氀氀 漀昀 琀栀椀猀 琀漀 戀漀椀氀 甀渀琀椀氀 椀琀 椀猀 琀栀椀挀欀 攀渀漀甀最栀 琀漀 猀氀椀挀攀⸀ 匀攀琀 椀琀 漀甀琀 椀渀ഊbowls. ਀ഊThe Viandier of Taillevent, p. 286 ਀ഊGueni?vre ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 㘀 䘀攀戀 ㈀　　㤀 　㠀㨀　㈀㨀㐀㤀 ⴀ　㔀　　ഊFrom: "Euriol of Lothian" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 戀爀攀愀搀 瀀甀搀搀椀渀最ഊTo: "'Cooks within the SCA'" ਀ഊHere is the information I have on the book: ਀ഊGrewe Rudolf and Hieatt Constance B.Libellus de arte coquinaria: An Early Northern Cookery Book [Book]. - Tempe : Arizona Center for Medieval and Renaissance Studies, 2001. - p. 158. - A critical edition and translation of 13th century Germanic recipes based on four extant manuscripts written in Danish, Icelandic and Low German. - ISBN 0-86698-264-7. ਀ഊThe book contains the text from the four manuscripts and an English Translation. It does seem this Harpstrang cookbook maybe one of these four manuscripts ਀ഊOriginal Recipe: ਀刀攀挀椀瀀攀 堀嘀䤀ഊQuomodo temperetur cibus qui vocatur hwit moos. ਀䴀愀渀 猀欀愀氀 琀愀欀㼀 猀㼀琀 洀椀㼀氀欀Ⰰ 漀挀 眀㼀氀 眀爀椀琀栀攀琀 栀眀攀琀攀戀爀㼀琀栀 漀挀 猀氀愀最栀渀㼀 㼀最Ⰰ 漀挀 眀㼀氀 眀爀椀琀栀㼀琀 猀愀昀爀愀渀Ⰰ 漀挀 氀愀琀㼀 琀栀㼀琀 眀㼀氀氀㼀 琀椀氀 琀栀㼀琀 眀愀爀琀栀㼀爀 琀栀椀甀挀琀⸀ 匀椀琀栀攀渀 氀愀琀㼀 琀栀㼀琀 甀瀀 愀 搀礀猀欀 漀挀 欀愀猀琀㼀 䤀 猀洀㼀爀Ⰰ 漀挀 猀琀爀㼀 愀 瀀甀氀瘀㼀爀 愀昀 欀愀渀椀㼀氀⸀ 吀栀㼀琀 栀攀琀㼀爀 栀眀椀琀洀漀漀猀⸀ഊ ਀䔀渀最氀椀猀栀 吀爀愀渀猀氀愀琀椀漀渀㨀ഊRecipe XVI ਀䠀漀眀 琀漀 瀀爀攀瀀愀爀攀 愀 搀椀猀栀 挀愀氀氀攀搀 圀栀椀琀攀 䴀甀猀栀⸀ഊOne should take fresh milk, and well crushed wheat bread and a beaten egg and well ground saffron, and let it cook until it becomes thick. Then place it on a dish, and add butter, and sprinkle on powdered cinnamon. It is called ?White Mush.? ਀刀攀搀愀挀琀椀漀渀㨀ഊ2 cups milk ਀⸀㈀㔀 挀甀瀀猀 戀甀琀琀攀爀ഊ2 eggs (slightly beaten) ਀⸀㔀 挀甀瀀猀 琀愀戀氀攀 猀甀最愀爀ഊ1 tsp cinnamon (rounded) ਀⸀㈀㔀 琀猀瀀 猀愀氀琀ഊ8 slices bread ਀爀攀搀 猀甀最愀爀 猀瀀爀椀渀欀氀攀猀ഊ ਀吀愀欀攀 洀椀氀欀 愀渀搀 戀甀琀琀攀爀 瀀甀琀 琀栀攀洀 椀渀琀漀 愀 猀愀甀挀攀 瀀愀渀⸀ 䌀漀漀欀 漀渀 洀攀搀椀甀洀 栀攀愀琀 甀渀琀椀氀 戀甀琀琀攀爀 栀愀猀 洀攀氀琀攀搀⸀ 吀愀欀攀 戀攀愀琀攀渀 攀最最猀 愀渀搀 愀搀搀 琀栀攀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 猀愀氀琀 琀漀 琀栀攀洀Ⰰ 洀椀砀 眀攀氀氀⸀ 䐀椀挀攀 琀栀攀 戀爀攀愀搀 猀氀椀挀攀猀⸀ 吀栀攀渀 昀漀氀搀 琀栀攀 戀爀攀愀搀 猀氀椀挀攀猀 椀渀琀漀 琀栀攀 攀最最 愀渀搀 猀瀀椀挀攀 洀椀砀琀甀爀攀⸀ 䴀椀砀 琀栀攀 攀最最 洀椀砀琀甀爀攀 愀渀搀 琀栀攀 洀椀氀欀 洀椀砀琀甀爀攀 椀渀 愀 挀愀猀猀攀爀漀氀攀 搀椀猀栀⸀ 䈀愀欀攀 愀琀 ㌀㔀　 昀漀爀 㐀㔀 洀椀渀甀琀攀猀⸀ 䄀昀琀攀爀 戀愀欀椀渀最 椀猀 昀椀渀椀猀栀攀搀 琀愀欀攀 琀栀攀 爀攀搀 猀瀀爀椀渀欀氀攀猀 愀渀搀 猀瀀爀椀渀欀氀攀 愀挀爀漀猀猀 琀栀攀 琀漀瀀 漀昀 琀栀攀 瀀甀搀搀椀渀最 挀爀甀猀琀⸀ഊ ਀一漀眀 䤀 搀椀搀 愀搀搀 猀甀最愀爀 琀漀 琀栀椀猀 爀攀挀椀瀀攀 戀攀挀愀甀猀攀 䤀 眀愀猀 氀漀漀欀椀渀最 琀漀 猀攀爀瘀攀 愀 猀眀攀攀琀 搀椀猀栀⸀ 吀栀攀 爀攀搀 猀甀最愀爀 猀瀀爀椀渀欀氀攀猀 漀渀 琀漀瀀 眀愀猀 樀甀猀琀 琀漀 琀爀礀 琀漀 洀愀欀攀 椀琀 氀漀漀欀 愀 氀椀琀琀氀攀 洀漀爀攀 昀攀猀琀椀瘀攀⸀ഊ ਀䔀甀爀椀漀氀ഊ ਀ഊDate: Fri, 06 Feb 2009 13:21:05 -0500 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Bread Puddings for Stefan ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀夀漀甀爀 昀椀氀攀 愀氀爀攀愀搀礀 栀愀猀 琀栀攀 爀攀挀椀瀀攀猀 椀渀搀攀砀攀搀 愀琀ഊmedievalcookery.com. Doc provided those sometime back. ਀ഊHere's another early and simple one. ਀ഊHow to make a Lenton Pudding. ਀ഊTAke grated bread, a little Suger, nutmegges, Sinamon Salte, and yolkes ਀漀昀 䔀最最攀猀Ⰰ 琀攀洀瀀攀爀攀搀 眀椀琀栀 愀 氀椀琀氀攀 挀爀攀愀洀攀⸀ഊ ਀吀栀攀 最漀漀搀 栀漀甀猀ⴀ眀椀甀攀猀 琀爀攀愀猀甀爀椀攀⸀ 䤀洀瀀爀椀渀琀攀搀 愀琀 䰀漀渀搀漀渀 㨀 䈀礀 䔀搀眀愀爀搀 䄀氀氀搀攀Ⰰ ㄀㔀㠀㠀⸀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ ਀䄀 䌀愀洀戀爀椀搀最攀 倀甀搀搀椀渀最⸀ഊ ਀匀䔀愀爀挀攀 最爀愀琀攀搀 䈀爀攀愀搀 琀栀爀漀甀最栀 愀 䌀甀氀氀椀渀搀攀爀Ⰰഊmince it with Flower, minst ਀䐀愀琀攀猀Ⰰ 䌀甀爀爀椀渀猀Ⰰ 一甀琀洀攀最Ⰰ 匀椀渀愀洀漀渀Ⰰഊand Pepper, minst Suit, new Milke ਀眀愀爀洀攀Ⰰ 昀椀渀攀 匀甀最愀爀Ⰰ 愀渀搀 䔀最最攀猀㨀 琀愀欀攀ഊaway some of their whites, worke all ਀琀漀最攀琀栀攀爀⸀ 吀愀欀攀 栀愀氀昀攀 琀栀攀 倀甀搀搀椀渀最 漀渀ഊthe one side, and the other on the other ਀猀椀搀攀Ⰰ 愀渀搀 洀愀欀攀 椀琀 爀漀甀渀搀 氀椀欀攀 愀 氀漀愀昀攀⸀ഊThen take Butter, and put it in the ਀洀椀搀搀攀猀琀 漀昀 琀栀攀 倀甀搀搀椀渀最Ⰰ 愀渀搀 琀栀攀 漀琀栀攀爀ഊhalfe aloft. Let your liquour boyle, ਀愀渀搀 琀栀爀漀眀 礀漀甀爀 倀甀搀搀椀渀最 椀渀Ⰰ 戀攀椀渀最ഊtyed in a faire cloth: when it is boyled ਀攀渀漀甀最栀 挀甀琀 椀琀 椀渀 琀栀攀 洀椀搀搀攀猀琀Ⰰ 愀渀搀 猀漀ഊserue it in. ਀ഊ*John Murrell: A new booke of Cookerie; London Cookerie. London 1615* ਀ഊhttp://www.uni-giessen.de/gloning/tx/1615murr.htm ਀ഊ--------- ਀ഊLater 17th century recipes include: ਀ഊTo make a fine Pudding. ਀ഊTake Crums of white Bread, and so much fine Flour, then take the yolkes ਀漀昀 昀漀甀爀 䔀最最猀Ⰰ 愀渀搀 漀渀攀 眀栀椀琀攀Ⰰ 愀 最漀漀搀 焀甀愀渀琀椀琀礀 漀昀 匀甀最愀爀Ⰰ 琀愀欀攀 猀漀 洀甀挀栀 最漀漀搀 ഊCream as will temper it as thick as you would make Pancake batter, then ਀戀甀琀琀攀爀 礀漀甀爀 瀀愀渀Ⰰ 愀渀搀 戀愀欀攀 椀琀Ⰰ 猀漀 猀攀爀瘀攀 椀琀Ⰰ 挀愀猀琀椀渀最 猀漀洀攀 匀甀最愀爀 甀瀀漀渀 椀琀Ⰰ ഊyou must shred suet very small, and put into it. ਀ഊKent, Elizabeth Grey, Countess of, 1581-1651. A choice manual of rare ਀愀渀搀 猀攀氀攀挀琀 猀攀挀爀攀琀猀 椀渀 瀀栀礀猀椀挀欀 愀渀搀 挀栀礀爀甀爀最攀爀礀 挀漀氀氀攀挀琀攀搀 愀渀搀 瀀爀愀挀琀椀猀攀搀 戀礀 ഊthe Right Honorable, the Countesse of Kent, late deceased. 1653. This ਀愀氀猀漀 愀瀀瀀攀愀爀猀 椀渀 䬀攀渀琀㼀猀 䄀 琀爀甀攀 最攀渀琀氀攀眀漀洀愀渀猀 搀攀氀椀最栀琀 愀氀猀漀 搀愀琀攀搀 ㄀㘀㔀㌀⸀ 吀栀攀 ഊCountess of Kent's book were published also in separate editions as well ਀愀猀 戀攀椀渀最 瀀甀戀氀椀猀栀攀搀 椀渀 樀漀椀渀琀 攀搀椀琀椀漀渀猀 漀昀 愀氀氀 琀栀爀攀攀 瀀愀爀琀猀⸀ഊ ਀䈀礀 琀栀攀 琀椀洀攀 礀漀甀 最攀琀 琀漀 䠀愀渀渀愀栀 圀漀漀氀氀攀礀 礀漀甀 攀渀搀 甀瀀 眀椀琀栀 椀渀猀琀爀甀挀琀椀漀渀猀 昀漀爀 ഊthe pudding cloth and steamed or boiled puddings. ਀ഊCCLXXIV. To make a Quaking Pudding. ਀ഊTake Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store ਀漀昀 䔀最最猀 眀攀氀氀 戀攀愀琀攀渀Ⰰ 洀椀砀 琀栀攀猀攀 眀攀氀氀Ⰰ 愀渀搀 戀攀愀琀 琀栀攀洀 琀漀最攀琀栀攀爀Ⰰ 琀栀攀渀 搀椀瀀 愀 ഊclean Cloth in hot water, and flower it over, and let one hold it at the ਀昀漀甀爀 挀漀爀渀攀爀猀 琀椀氀氀 礀漀甀 瀀甀琀 椀琀 椀渀Ⰰ 猀漀 琀椀攀 椀琀 甀瀀 栀愀爀搀Ⰰ 愀渀搀 氀攀琀 礀漀甀爀 圀愀琀攀爀 ഊboil when you put it in, then boil it for one hour, and serve it in with ਀匀愀挀欀Ⰰ 匀甀最愀爀 愀渀搀 䈀甀琀琀攀爀⸀ഊ ਀䌀䰀堀堀嘀䤀⸀ 吀漀 洀愀欀攀 愀 䌀愀洀戀爀椀搀最攀ⴀ倀甀搀搀椀渀最⸀ഊ ਀吀愀欀攀 最爀愀琀攀搀 䈀爀攀愀搀 猀攀愀爀挀攀搀 琀栀爀漀甀最栀 愀 䌀甀氀氀攀渀搀攀爀Ⰰ 琀栀攀渀 洀椀砀 椀琀 眀椀琀栀 昀椀渀攀 ഊFlower, minced Dates, Currans, beaten Spice, Sewet shred small, a little ਀猀愀氀琀Ⰰ 猀甀最愀爀 愀渀搀 爀漀猀攀眀愀琀攀爀Ⰰ 眀愀爀洀 䌀爀攀愀洀 愀渀搀 䔀最最猀Ⰰ 眀椀琀栀 栀愀氀昀 琀栀攀椀爀 圀栀椀琀攀猀㬀 ഊmould all these together with a little Yeast, and make it up into a ਀䰀漀愀昀Ⰰ 戀甀琀 眀栀攀渀 礀漀甀 栀愀瘀攀 洀愀搀攀 椀琀 椀渀 琀眀漀 瀀愀爀琀猀Ⰰ 爀攀愀搀礀 琀漀 挀氀愀瀀 琀漀最攀琀栀攀爀Ⰰ ഊmake a deep hole in the one, and put in butter, then clap on the other, ਀愀渀搀 挀氀漀猀攀 椀琀 眀攀氀氀 琀漀最攀琀栀攀爀Ⰰ 琀栀攀渀 戀甀琀琀攀爀 愀 䌀氀漀琀栀 愀渀搀 琀椀攀 椀琀 甀瀀 栀愀爀搀Ⰰ 愀渀搀 ഊput it into water which boiles apace, then serve it in with Sack, Butter ਀愀渀搀 匀甀最愀爀⸀ഊ ਀夀漀甀 洀愀礀 戀愀欀攀 椀琀 椀昀 礀漀甀 瀀氀攀愀猀攀 椀渀 愀 戀愀欀椀渀最ⴀ瀀愀渀⸀ഊ ਀圀漀漀氀氀攀礀Ⰰ 䠀愀渀渀愀栀Ⰰ 昀氀⸀ ㄀㘀㜀　⸀ 吀栀攀 焀甀攀攀渀ⴀ氀椀欀攀 挀氀漀猀攀琀㬀 漀爀Ⰰ 刀椀挀栀 挀愀戀椀渀攀琀 ഊstored with all manner of rare receipts for preserving, candying & ਀挀漀漀欀攀爀礀⸀ ㄀㘀㜀　⸀ഊ ਀ⴀⴀⴀⴀⴀഊ ਀䤀渀 琀攀爀洀猀 漀昀 愀 最漀漀搀 挀漀氀氀攀挀琀椀漀渀 漀昀 䔀渀最氀椀猀栀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀猀Ⰰ 礀漀甀 洀椀最栀琀 ഊcheck out Sara Paston-Williams. ਀匀栀攀 搀椀搀 愀 瘀漀氀甀洀攀 挀愀氀氀攀搀 吀栀攀 一愀琀椀漀渀愀氀 吀爀甀猀琀 䈀漀漀欀 漀昀 吀爀愀搀椀琀椀漀渀愀氀 倀甀搀搀椀渀最猀 ഊback in 1983 which morphed into Traditional Puddings ਀椀渀 ㄀㤀㠀㠀 愀渀搀 琀栀攀渀 椀渀琀漀 䜀漀漀搀 伀氀搀ⴀ䘀愀猀栀椀漀渀攀搀 倀甀搀搀椀渀最猀 椀渀 ㈀　　㜀⸀ 䄀氀猀漀 挀栀攀挀欀 ഊout Ivan Day's website ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀栀椀猀琀漀爀椀挀昀漀漀搀⸀挀漀洀⼀䔀渀最氀椀猀栀─㈀　倀甀搀搀椀渀最猀⸀栀琀洀 眀栀攀爀攀 栀攀 最漀攀猀 椀渀琀漀 ഊthe pudding cloth. ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ 　㜀 䘀攀戀 ㈀　　㤀 　㤀㨀㐀㈀㨀㄀㔀 ⴀ　㔀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀爀攀愀搀 倀甀搀搀椀渀最猀 昀漀爀 匀琀攀昀愀渀ഊTo: Cooks within the SCA ਀ഊPossibly prior to Lent? Could be the "Lenton" is a place. ਀吀栀攀爀攀 眀愀猀 愀 䰀攀渀琀漀渀 倀爀椀漀爀礀⸀ഊhttp://www.nottshistory.org.uk/whatnall1928/lenton_priory.htm ਀ഊJohnnae ਀ഊS CLEMENGER wrote: ਀䠀甀栀℀ 䤀 眀漀渀搀攀爀 眀栀礀 椀琀✀猀 挀漀渀猀椀搀攀爀攀搀 ∀䰀攀渀琀攀渀∀ 椀昀 椀琀✀猀 最漀琀 攀最最 愀渀搀 挀爀攀愀洀 椀渀 ഊit....(sounds good, though.....) ਀ⴀⴀ䴀愀椀爀攀ഊ ਀ⴀⴀⴀⴀⴀ 伀爀椀最椀渀愀氀 䴀攀猀猀愀最攀 ⴀⴀⴀⴀⴀ ഊFrom: "Johnna ਀ഊYour file already has the recipes indexed at ਀洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀⸀ 䐀漀挀 瀀爀漀瘀椀搀攀搀 琀栀漀猀攀 猀漀洀攀琀椀洀攀 戀愀挀欀⸀ഊ ਀䠀攀爀攀✀猀 愀渀漀琀栀攀爀 攀愀爀氀礀 愀渀搀 猀椀洀瀀氀攀 漀渀攀⸀ഊ ਀䠀漀眀 琀漀 洀愀欀攀 愀 䰀攀渀琀漀渀 倀甀搀搀椀渀最⸀ഊ ਀吀䄀欀攀 最爀愀琀攀搀 戀爀攀愀搀Ⰰ 愀 氀椀琀琀氀攀 匀甀最攀爀Ⰰ 渀甀琀洀攀最最攀猀Ⰰ 匀椀渀愀洀漀渀 匀愀氀琀攀Ⰰ 愀渀搀 礀漀氀欀攀猀ഊof Egges, tempered with a litle creame. ਀ഊThe good hous-wiues treasurie. Imprinted at London : By Edward Allde, 1588. ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ戀爀攀愀搀ⴀ瀀甀搀搀椀渀最ⴀ洀猀最ऀ㜀 漀昀 㜀ഊ ਀ഊ ਊ