rice-pudding-msg -11/29/18

Period rice puddings, both savory and sweet.

NOTE: See also the files: puddings-msg, bread-pudding-msg, rice-msg, 14C-Sweets-art, cheesecake-msg, porridges-msg, White-Mash-art, sausages-msg.

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Date: Tue, 4 Nov 1997 02:01:58 +0000
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Re: White, Dafair, Flour & Semolina

And it came to pass on  4 Nov 97, that Christina van Tets wrote:
> 4) Is there a (period) semolina pudding (cold) which uses dates,
> spices and rosewater?  I seem to be devising one but thought it not
> unlikely that a recipe already existed.

Does it have to be semolina?  There's a Spanish pudding-like recipe 
called "Ginestada" which is made with rice flour and almond milk (or 
goat milk).  When the mixture is half-cooked, add sugar, a little 
saffron dissolved in rosewater, as well as pine nuts and quartered 
(slivered) almonds and dates.  Cook well.  Egg yolks may be added 
towards the end of cooking, but are not required.  I did not add any 
when I tried this dish, which came out rather like an Indian "firni" 
- -- sweet, pleasant, and a little bland.  The recipe says to sprinkle 
the finished dish with sugar and cinnamon, but then, the "Libro de 
Guisados" says to sprinkle nearly *everything* with sugar and/or 
cinnamon, and de Nola comments in some other recipe that it can be 
omitted, since food should be cooked according to your lord's taste.

The quantities listed for "five dishes" are: 2 ounces of rice flour, 
one ounce sugar, almond milk from a pound and a half of almonds.  
Amounts are not given for the other ingredients -- I opted for a 
ginestada that was fairly thickly studded with dates and nuts.

Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper  at  idt.net


Date: Sun, 13 Jun 1999 09:11:25 EDT
From: WOLFMOMSCA at aol.com
Subject: SC - Art/Sci results

On a whim, I decided last Tuesday that I would enter something in Art/Sci,
since I had to be there with my Clan sister, da Queen.  I made rice puddings.
 Here goes:

Original recipe from Gervase Markham's The English Hous-Wife, 1615:  Take
halfe a pound of Rice, and steep it in new Milk a whole night, and in the
morning drain it, and let the Milk drop away, and take a quart of the best,
sweetest, and thickest Cream, and put the Rice into it, and boyl it a little.
 Then set it to cool and hour or two, and after put in the yolkes of half a
dozen Eggs, a little Pepper, Cloves, Mace, Currants, Dates, Sugar, and Salt,
put in a great store of Beef suet well beaten, and small shred, and so put it
into the farms and boyl them as before shewed, and serve them after a day old.

My redaction:
1/2 lb short-grain white Valencia rice
2 c whole milk
1 qt heavy whipping cream
6 egg yolks (laid Wednesday, free-range browns)
1/2 c turbinado sugar (all natural from Hain's)
1/8 t white pepper
1/8 t salt
1/8 t ground cloves
1/8 t ground mace
1/4 c golden raisins (I discovered to my dismay at 2 AM that my box of dates
left over from Xmas were not in the house)
1/4 c chopped dates
2 T beef suet, beaten and shredded

Steep rice in milk for 10-12 hours.  Drain well.  In a saucepan, bring the
cream and the rice to a boil.  Reduce heat and simmer 15 minutes, stirring
constantly.  It will thicken considerably.  Remove from heat and let stand 2
hours.  Steep the fruits in warm water while the rice & cream are cooling.
Whisk together the egg yolks, sugar, and spices.  Fold this mixture into the
rice & cream.  Fold in the plumped fruits.  Mix in the suet.  Pour batter
into ramekins.  Place them into a roaster pan and fill to within 1/2 inch of
rims with hot water.  Cover and steam in 350 deg. oven for 45 minutes.  Chill
overnight, bring to room temp before serving.

It got rave reviews from everyone who tasted it.  The judging form contained
a lot of Excellents! and Nicely Dones!  and Making for Which Feast in the
Future?  ;-)  It received the full ten point score of Extraordinary Merit,
and was apparently nominated for a Non-Pareil (the lady who received the
Non-Pareil did a scroll that was drop-dead gorgeous, hand-made vellum,
paints, inks, etc., 24-k gold leaf, just splendid work and highly deserving
of the honor, IMHO).

I've entered Art/Sci before.  Each time, it was with some art form I was just
learning, or not very accomplished at, and the experiences were, shall we
say, less than happy ones.  This time, I finally just did what I'm good at,
and now I'm stoked to do it again.  Off I go now, to plot out the dishes for
the next one.

Wolfmother


Date: Sun, 13 Jun 1999 10:28:42 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Art/Sci results

WOLFMOMSCA at aol.com wrote:
> On a whim, I decided last Tuesday that I would enter something in Art/Sci,
> since I had to be there with my Clan sister, da Queen.  I made rice puddings.

Congrats! I'm so glad to hear someone come away from an A&S competition
with a completely positive experience. They _do_ happen, surely, but
it's been a while since I've heard about one. Thank you for sharing the
experience and the recipe.

I do have one minor quibble, which I mention only as a way to take full
advantage of the ingredients you obviously chose so carefully, something
you might try in the future: the "farmes" [var. "tharmes"] mentioned are
intestines, I believe. These are, I think, supposed to be sausages. You
might check out Markham's other pudding recipes, which seem to be mixed
in with sausages ["links"] and black puddings, for a clear contextual
reference.  What you've come up with does sound a marvelous filling for
them, though. Hmmm. I have some sausage casings in the freezer... .

Adamantius


Date: Mon, 2 Aug 1999 20:06:12 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - candied spices and other stuff

And it came to pass on 2 Aug 99,, that Sharon R. Saroff wrote:
> I am also looking for information as to the periodness of pudding using
> grains such as rice and wheat or using noodles.  I am particularly
> intersted in a middle eastern connection.  Could someone look up noodle
> kugel or rice pudding in "A Drizzle of Honey"?
>
> Sindara

Is Spanish close enough?  Here are two recipes from the _Libro de
Guisados_ (1529) for ginestada, which is a pudding-like dish made with
rice flour, dates, and nuts.

GINESTADA (1)

Take rice and make flour of it and sift it through a hair sieve, and take
milk of goats or of sheep and if this is not to be found, take almond milk
and dissolve this rice flour in the almond milk or goat milk, in such a
way that it shall be quite clear and then set it to cook in the pot and into
the pot you shall cast these things: sugar and peeled dates and pine
nuts and whole, clean, blanched hazel nuts: and the dates cut into the
size of fingers, and cast all fine spices into the pot and stir it always
with a stick, and if you wish to make the ginestada white you may
make it thus; and likewise you may put cinnamon instead of sugar upon
the dishes, and seeds of sour pomegranates and it is necessary that
the pot should rest a little while before you prepare the dishes.

GINESTADA (2)

Take blanched almonds and remove the milk from them, and it would be
better with the milk of goats; and take the spices the night before which
are whole cinnamon and ginger and cloves, however everything, and put
them to soak in rosewater and then take for each dish two ounces of
rice flour and one ounce of sugar; and for five dishes take a pound and a
half of almonds; and then in the morning take the milk, and put it in the
pot where it must cook and cast in the flour little by little; and stirring it
always so that the flour does not become like plaster with the milk; and
so go to the fire with great care to cook; and when you see that it is half
cooked, take peeled almonds and cut them into four quarters, and take
dates, and cut them in the same manner; and pine nuts, and mix them
all together; and when the sauce is half cooked cast all this inside; and
then take a little saffron, and grind it well and dissolve it with a little
rosewater; and cast it in the pot, because this sauce should have a lot
of color, and leave it to cook a good while with all these things until it is
cooked; and let it be on a day of eggs, because you will take beaten
egg yolks, and when you want to remove the sauce from the fire cast
the yolks inside; but to be called ginestada there is no necessity for
eggs, and prepare dishes and cast sugar and cinnamon upon them.

notes: the second recipe comes from the Lenten chapter of the _Libro
de Guisados_, hence I assume that a "day of eggs" is one when the
religion fasting laws permitted the consumption of eggs.  Those who are
less than fond of saffron may wish to note that the first recipe is for a
saffron-free "white" ginestada, in contrast to the second recipe, which is
meant to be brightly colored.    I made the white version once in my pre-
diabetic days (with almonds to replace the hazelnuts I could not find) ,
and found it pleasant.  The nuts and the dates give a nice variety of
texture and flavor to what might otherwise be an overly bland dish.

Brighid
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Wed, 10 May 2000 11:35:59 +1000
From: "Lee-Gwen Booth" <piglet006 at globalfreeway.com.au>
Subject: Re: SC - Help!!

This recipe from Pleyn Delit is one which I have tried and found very good;
as well, it is served cold and as such should fit your criteria well.

     Rice Pudding with Honey and Almonds (Ryc)

     1/2c short grain rice [or medium works well too]
     1 1/2 c milk, water, or a combination
     4 oz (1/2c) ground almonds blanched
     1/4c sugar
     2 tbsp honey
     1c boiling water

     Cover the rice with the milk (or whatever combination you wish here)
and bring to a simmer; cook over low heat, very gently, for at least 30
minutes, stirring occasionally and adding more water if it shows signs of
drying out.  It should be cooked until quite soft.  Then remove from heat
and put aside to cool, so that any remaining cooking liquid is absorbed.

     Meanwhile, put the almonds, sugar,  and honey in a pan and cover with
boiling water.  Stir and allow to steep.  When the rice has cooled, stir the
almond mixture into the rice and put back on the heat; cook, stirring
constantly, over medium low heat for about 5 minutes, or until pudding seems
quite thick.  Remove from heat and pour into serving dish; cool and chill.
The original recipe does not call for any spices. But on the assumption that
the medieval cook often reached for powder douce (or something) almost
automatically, as we do salt and pepper, it seems permissible to sprinkle
the top of the pudding with cinnamon and/or nutmeg.

Gwynydd


Date: Sun, 9 Jul 2000 22:29:24 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Recipe: Ginestada (rice pudding)

I posted this translation to the list some time ago, but I only recently 
worked out a redaction.  I took it today to a baronial gathering, where it 
was well received.


Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
Translation & redaction: Brighid ni Chiarain (Robin Carroll-Mann)

Ginestada

Take rice and make flour of it and sift it through a hair sieve, and take 
milk of goats or of sheep and if this is not to be found, take almond milk 
and dissolve this rice flour in the almond milk or goatís milk, in such a 
way that it shall be quite clear and then set it to cook in the pot, and into 
the pot you shall cast these things: sugar and peeled dates and pine 
nuts and whole, clean, blanched hazelnuts: and the dates cut into the 
size of fingers, and cast all fine spices into the pot and stir it always 
with a stick, and if you wish to make the ginestada white you may make 
it thus; and likewise you may put cinnamon instead of sugar upon the 
dishes, and seeds of sour pomegranates and it is necessary that the pot 
rests a little while before you prepare the dishes. 


Ginestada (Rice Pudding with Dates and Nuts)

1/2 gallon milk
12 ounces rice flour
1 cup sugar
1 cup dried dates, coarsely chopped
1/2 cup blanched hazelnuts (filberts)
1/2 cup pine nuts
1/4 teaspoon nutmeg
1/2 teaspoon ginger
saffron (optional)

Place the milk in a large pot.  Add the rice flour and stir with a whisk 
until thoroughly dissolved.  Add remaining ingredients and mix well.  
Place the pot over medium heat and cook, stirring constantly.  The rice 
flour will begin to thicken as it cooks.  When it begins to boil, remove 
from heat.  Allow to stand a few minutes before serving.  The ginestada 
may also be refrigerated and served cold.

Notes:

Ginestada gets its name from "ginesta", the Spanish name for broom, a 
shrub which has bright yellow flowers.   Most recipes for this dish call 
for saffron as an ingredient, which would give the ginestada a yellow 
color.  The 14th century Catalan cookbook _Libre de Sent Sovi_ instructs 
the cook to add saffron so that it will turn the color of broom.  However, 
this particular recipe from the _Libro de Guisados_ specifies that one 
may leave the dish white, if so desired.  I tried adding a pinch of saffron 
to one of the batches I made, and discovered that it was barely visible.  It 
would take much more saffron than I am willing to expend in order to 
make ginestada the color of broom.

Ingredients used in other period recipes for ginestada include: blanched 
almonds, dried figs, raisins, currants, honey, rosewater, cinnamon, 
cloves, pepper, and egg yolks.

This recipe uses the milk of goats or sheep, or almond milk.  A later 
recipe in the _Arte de Cozina_ (1599) calls for cow's milk.  I tried both 
cow's milk and goat's milk, and found no noticeable difference in taste 
or texture.

The _Arte de Cozina_ says that ginestada may be served hot or cold, 
and that it will keep 4-5 days in winter.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Mon, 10 Jul 2000 19:55:31 -0400
From: Ann & Les Shelton <sheltons at conterra.com>
Subject: SC - Re: Ginestada

I just bought Scully's new "Cuoco Napoletano" and have started to thumb
through it.  It contains a similar recipe to that from the "Libro de
Guisados."  Genestra is the Italian word for Spanish Broom. Scully dates
the "Cuco Napoletano" to mid-15th cen., so this recipe is theoretically
"older" than the "Libro de Guisados" version, but they're pretty
similar.  It shows there was a flow of cooking information across
countries.  Too bad we have no way of knowing how many additional
manuscripts have been lost to antiquity.

John le Burguillun


39.  White Genestrata (Scully Translation)

Get almonds, peel them and grind them up thoroughly and, when ground,
strain them; put them in a pot with sufficient sugar; then make rice
flour and mix it with the almond milk and set it to cook, stirring
constantly; when it begins to thicken, add in dates and pinenuts and
cook them; when you see it thickening, take it off the fire and set it
on some warm cinders; then dish it up, putting sugar, rosewater and
cinnamon on top.


Date: Mon, 10 Jul 2000 21:57:24 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Re: Ginestada

And it came to pass on 10 Jul 00,, that Ann & Les Shelton wrote:
> I just bought Scully's new "Cuoco Napoletano" and have started to thumb
> through it.  

That one's on my wish-list for Pennsic shopping.

> It contains a similar recipe to that from the "Libro de
> Guisados."  Genestra is the Italian word for Spanish Broom. Scully dates
> the "Cuco Napoletano" to mid-15th cen., so this recipe is theoretically
> "older" than the "Libro de Guisados" version, but they're pretty similar.

The oldest version I've found is the one in the _Libre de Sent Sovi_, 
which is believed to be early 14th century.
 
> It shows there was a flow of cooking information across countries.  

There is *so* much overlap between the Catalan/Spanish/Italian 
cuisines...

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Wed, 4 Oct 2000 11:00:13 -0500 
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - My First Feast as Head Cook

> Grain dish, "cheap and filling"  - Last year's barley pottage was 
> horrible and nobody ate it. I'm thinking Frumenty with cracked wheat. 
> Any other suggestions?

Another suggestion, rice pudding.  Platina has a good recipe.  And the one
I've prepared for this weekend is:

Rice Puddings.  Take halfe a pound of Rice, and steep it in new Milk a whole
night, and in the morning drain it, and let the Milk drop away, and take a
quart of the best, sweetest, and thickest Cream, and put the Rice into it,
and boyl it a little.  Then set it to cool an hour or two, and after put in
the yolkes of half a dozen Eggs, a little Pepper, Cloves, Mace, Currants,
Dates, Sugar and Salt, and having mixt them well together, put in a great
store of Beef suet well beaten, and small shred, and so put it into the
farms, and boyl them as before shewed, and serve them after a day old. 
				Gervase Markham 
				The English Hous-wife, 1615 
 
1 cup rice 
3 cups milk 
1 cup cream 
3 egg yolks 
1/8 teaspoon pepper 
1/8 teaspoon cloves 
1/8 teaspoon mace 
1/4 teaspoon salt 
1/2 cup sugar (brown or white) 
1/4 cup currants (raisins) 
1/4 cup chopped dates 
3 Tablespoons minced suet 
 
Put the rice and milk in a pan.  Bring to a gentle boil.  Cover pan.  Reduce
heat and allow to simmer until rice is soft (about 30 minutes) and the milk
is absorbed. 
Drain off any excess milk. 
Add the cream.  Bring to a low boil.  Reduce heat.  Simmer for 3 to 5
minutes.  Cover and remove from heat. 
While the cream is absorbed and the rice cools, mix the remaining
ingredients together in a bowl. 
Stir the mixed ingredients into the rice.  Cook over low heat for about 5
minutes, until the sugar is dissolved and thoroughly blended into the rice. 
Remove to a bowl.  Serve hot or cold. 
 
Notes:  The overnight soaking of the rice in the milk appears to be for the
purpose of softening older grain, which will not cook up immediately. 
 
Markham's instructions are to put the rice pudding into molds and serve it a
day old, presumably to allow the flavors to meld.  The dish was probably
eaten cold. 

> Anahita al-shazhiyya

Bonne chance

Bear


Date: Wed, 8 Nov 2000 15:02:19 -0600 
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: SC - Addendum on Rice Pudding

When I posted Gervase Markham's recipe for Rice Pudding, which I used in the
Protectorate Feast, I translated "farms" as "molds" in keeping with the
sources I was using.  I have since obtained a copy of The English Housewife
editted by Michael Best.  

In this edition, Best translates "farms" or "farmes" as being the cleaned
intestines used as sausage casings.  In the context of the other pudding
recipes in the book, Best's definition appears to be correct.  He also
provides a note that this particular definition is not found in the OED.

Bear


Date: Wed, 8 Nov 2000 15:48:36 -0600 
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Addendum on Rice Pudding

> Forgive me Bear, I don't have your recipe here in front of  me, but are you 
> saying the rice pudding should be stuffed into casings?  It seems a bit odd 
> to me but perhaps it would be an easiy alternative in the steaming or it and 
> handleing of it.  I wonder if if would change the flavor muchly.
> Olwen

As near as I can tell from Best's comments and the surrounding recipes,
Markham is instructing the reader to use sausage casings to hold the rice
pudding.  It also explains the second boil, which would help set the pudding
and might further sterilize it.  This should work since the pudding is meant
to be served only a day old.

One of these days when I have nothing better to do.  I'll try the recipe in
sausage casings.

Bear


Date: Wed, 08 Nov 2000 19:23:55 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Addendum on Rice Pudding

Olwen the Odd wrote:
> >In this edition, Best translates "farms" or "farmes" as being the cleaned
> >intestines used as sausage casings.  In the context of the other pudding
> >recipes in the book, Best's definition appears to be correct.  He also
> >provides a note that this particular definition is not found in the OED.
> >
> >Bear
> 
> Forgive me Bear, I don't have your recipe here in front of me, but are you
> saying the rice pudding should be stuffed into casings?  It seems a bit odd
> to me but perhaps it would be an easiy alternative in the steaming or it and
> handleing of it.  I wonder if if would change the flavor muchly.
> Olwen

Yes, it probably does go into casings. Other recipes from Markham which
are pretty clearly for sausages (one, IIRC, for "links" which speaks of
stuffing the minced meat, fat and spices into "tharmes" and tying them
off into links) are written in a pretty similar way. As for the flavor,
this is just another white pudding variant, and the casings don't add
to, or detract much from the flavor. You can eat it in the casing, like
a sausage, or peel off the casing and reheat the pudding without it,
like most other white puddings.
 
Adamantius


Date: Thu, 28 Jun 2001 08:16:53 +0200
From: Volker Bach <bachv at paganet.de>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Meat and not potatoes feast

Terri Spencer schrieb:
> I recently found out that an event bid we had not expected to get for a
> Kingdom level fighter's collegium in November is now the leading
> contender.  I'm feast cook, and haven't really given it much thought
> because I didn't think it was going to happen.  There isn't really a
> theme, just fighting, strategy, fighting, tactics, more fighting, with
> a "fighters feast".  I'd like to keep it fairly simple, since the
> kitchen at the planned site is a bit limited.  So far the only dishes
> I've settled on are roast/grilled pork with a variety of sauces, and
> something with yams (not potatoes).  So I'm hitting the cookbooks, and
> thought I'd ask our world-wide cooks group for favorite sure-fire feast
> recipes to satisfy a horde of hungry fighters.  What do you suggest?

A (very substantial) dessert I had good success
with after the battles at Horseradish War was
'Nussmus' (nut pudding), from the 14th century
German 'buoch von gouter spis' ('book of good
food'). Basically, to serve four to six people you
take

- 150 grammes (1/3 lb) ground hazelnuts (or
shelled almonds, if you want it to look fancy)
- 1/2 liter (2 cups) milk
- 75 g (3 oz) sugar or honey (I go with brown cane
sugar for good taste and because it's period, but
I'm guessing people also used honey).
- 50 g wheat or rice starch (cornstarch will work,
of course, but...)
- 1 soft bun (milk bun, no raisins)
- 20 g butter (about 1 tblsp)
- 2-3 egg yolks
- 1 saffron thread

mix all the dry ingredients (except the saffron)
and soak the bun in the milk until it can be
pulled apart easily. Then you mix the milk and
soaked bun into the dry ingredients thoroughly,
add the saffron, and bring the whole mush to a
gentle boil while stirring (stirring,
stirring...). Take off the heat, stir in the egg
yolks and butter and briefly bring to the boil
again, then pour into a bowel and let cool. This
'pudding' will not keep its shape, but it is quite
delicious and very rich and filling, just the
thing for hungry fighters. The recipe can easily
be doubled and tripled, though I have not tried
any larger quantities than that. I serve it either
with fresh tart cherries (these days you mostly
get Chateau Morel, which are fine, though strictly
speaking OOP) or, if I have the time, I prepare a
cherry sauce out of tart cherries (tinned or
fresh), honey, nutmeg and cinnamon thickened with
fresh breadcrumbs (this one is actually supposed
to go with meat, but is quite delicious with nut
gruel).

Giano


From: Devra at aol.com
Date: Wed, 12 Dec 2001 21:50:14 EST
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Re: rice pudding & marrow

Opps - it was grated beef suet they called for--sorry.  But here's the recipe
anyway.
    From To The Queen's Taste

        Rice Pudding
Take halfe a pound of Rice, and steep it in new Milk a whole night, and in
the morning drain it, and let the milk drop away, and take a quart of the
best, sweetest, and thickest Cream, and put the Rice into it, and boyl it a
little.  Then set it to cool an hour or two, and after put in the yolkes of
half a dozen Eggs, a little Pepper, Cloves, mace, Currants, Dates, Sugar, and
Salt, and having mixt them well together, put in great store of Beef suet
well beaten, and small shred, and so put it into the frams, and boyl them as
well before shewed, and serve them after a day old.
        Gervase Markham, The English Hous-wife

1/2 C white rice
3 C milk
1 C heavy cream
2 egg yolks
1/2 C brown sugar
generous 1/8 t salt
1/8 t white pepper
1/8 t cloves
1/8 t mace
1/4 C currants
1/4 C pitted, minced dates
2 T butter or grated suet

1. Combine rice and milk in a heavy enameled pot.  Bring to a gentle boil.
Cover pot. Reduce heat and simmer about 30 minutes or until rice is soft.
Drain off excess milk if you wish.

2. Add cream and bring to a boil.  Reduce heat and simmer for 2-3 minutes.
Remove from heat.

3. In a bowl, combine remaining ingredients and blend thoroughly.

4. Add mixture to rice and stir to distribute evenly.

5. Cover and cook for 5 minutes over LOW heat.

6. Serve warm or chilled.  Serves 6 (HA)

I might decrease the sugar and increase the spices a touch now that I'm older
and my taste is not as sharp as it used to be...  Soak the currants in a
little warm water if they're too hard and dry...

Devra Langsam
www.poisonpenpress.com
devra at aol.com


Date: Wed, 12 Dec 2001 22:07:18 -0500
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Re: rice pudding & marrow

Devra at aol.com wrote:
> Opps - it was grated beef suet they called for--sorry.  But here's the recipe
> anyway.
>     From To The Queen's Taste
>
>         Rice Pudding
> Take halfe a pound of Rice, and steep it in new Milk a whole night, and in
> the morning drain it, and let the milk drop away, and take a quart of the
> best, sweetest, and thickest Cream, and put the Rice into it, and boyl it a
> little.  Then set it to cool an hour or two, and after put in the yolkes of
> half a dozen Eggs, a little Pepper, Cloves, mace, Currants, Dates, Sugar, and
> Salt, and having mixt them well together, put in great store of Beef suet
> well beaten, and small shred, and so put it into the frams, and boyl them as
> well before shewed, and serve them after a day old.
>         Gervase Markham, The English Hous-wife
<snip>

> I might decrease the sugar and increase the spices a touch now that I'm older
> and my taste is not as sharp as it used to be...  Soak the currants in a
> little warm water if they're too hard and dry...
> Devra

So, do you think Lorna Sass has missed the fact that these are supposed
to be white-pudding-type sausages, or just figured it would be easier to
handle this way? For whatever reason, she seems to have shifted the
ingredients and method away from a white-pudding recipe toward a more
standard dessert-type rice pudding recipe. Which is not to say it
wouldn't be good that way... .

Adamantius


Date: Wed, 12 Dec 2001 22:37:06 -0500
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Re: rice pudding & marrow

Craig Jones. wrote:
> What leads you to believe it is a sausage recipe, the only thing that
> intimates that in the recipe is this line: "and so put it into the
> frams, and boyl them as well before shewed, and serve them after a day
> old".  I would assume that "frams" would be translated as frame so I'm
> assuming a ramekin, placing the rice/spice/cream/suet goo in the
> ramekin and boiling it until it sets.
>
> Maybe my brain is fried and I'm not understanding something... Where
> does the sausage thing come from?  Please educate me Obi Wan
> Adamantius...

Reach out with your feelings, Drakey. Use the Source!

Markham has about ten assorted sausage and pud recipes, overall,
including a link sausage recipe which makes it pretty clear that farmes
are cleaned intestines used as casings. Digby and Plat call them
tharmes, IIRC. I assume there's somebody's regional dialect involved in
the shift. Unless false teeth are involved.

Anyway, there are a couple of these recipe which describe in more detail
how you clean and fill the casings, and then some recipes which gloss
over the process. This is one of them, "as before shewed".

  Also the part about serving them after a day old is a bit of a
give-away, although it's an easy one to miss if you haven't made
sausages before. Suffice it to say it's a more common instruction in s
sausage recipe than in a dessert recipe.

A.


To: sca-cooks at ansteorra.org, sca-cooks <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Re: rice pudding & marrow
From: Kirrily Robert <skud at infotrope.net>
Date: Thu, 13 Dec 2001 13:25:47 -0500

>>So, do you think Lorna Sass has missed the fact that these are supposed
>>to be white-pudding-type sausages, or just figured it would be easier to
>>handle this way? For whatever reason, she seems to have shifted the
>>ingredients and method away from a white-pudding recipe toward a more
>>standard dessert-type rice pudding recipe. Which is not to say it
>>wouldn't be good that way... .
>
>What leads you to believe it is a sausage recipe, the only thing that
>intimates that in the recipe is this line: "and so put it into the
>frams, and boyl them as well before shewed, and serve them after a day
>old".  I would assume that "frams" would be translated as frame so I'm
>assuming a ramekin, placing the rice/spice/cream/suet goo in the
>ramekin and boiling it until it sets.

Oh.  I just went and looked at the recipes and realised that I'd gotten
all confused.  This isn't the recipe I was thinking of.  The one I was
thinking of is explicit about putting it in a dish:

A white-pot

Take the best and sweetest Cream and boyl it with good store of Sugar and
Cinnamon, & a little Rose water, then take it from the fire, and put it into
clean pick'd Rice , but not so much as to make it thick, and let it steep
therein till it be cold, then put in the yelks of six Eggs, and two Whites,
Currants, Cinnamon Sugar, and Rose-water, and Salt, then put it into a pan
or pot as thin as it were a Custard, and so bake it, and serve it in the
pot it is baked in, triming the top with Sugar or Comfeits.

Mmmm, baked custardy ricey curranty goodness.

Katherine
--
Lady Katherine Robillard  (mka Kirrily "Skud" Robert)
Caldrithig, Skraeling Althing, Ealdormere


To: sca-cooks at ansteorra.org, sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Re: rice pudding & marrow
From: Kirrily Robert <skud at infotrope.net>
Date: Thu, 13 Dec 2001 13:21:00 -0500

In lists.sca.sca-cooks, you wrote:
>Opps - it was grated beef suet they called for--sorry.  But here's the recipe
>anyway.
>    From To The Queen's Taste
>
>        Rice Pudding
>Take halfe a pound of Rice, and steep it in new Milk a whole night, and in
>the morning drain it, and let the milk drop away, and take a quart of the
>best, sweetest, and thickest Cream, and put the Rice into it, and boyl it a
>little.  Then set it to cool an hour or two, and after put in the yolkes of
>half a dozen Eggs, a little Pepper, Cloves, mace, Currants, Dates, Sugar, and
>Salt, and having mixt them well together, put in great store of Beef suet
>well beaten, and small shred, and so put it into the frams, and boyl them as
>well before shewed, and serve them after a day old.
>        Gervase Markham, The English Hous-wife

The English Housewife is webbed at http://infotrope.net/sca/cooking/ if
anyone wants any more from this source.  Lots of good recipes, though
slightly out of period (1615).  However, the just-pre-1600 cookbooks
I've been working with lately don't read much differently, and I don't
think an awful lot changed in those 20 years.  I'm intending to make the
abovementioned rice pudding for an upcoming dinner party and/or potluck.
--
Lady Katherine Robillard  (mka Kirrily "Skud" Robert)
Caldrithig, Skraeling Althing, Ealdormere


Date: Fri, 14 Dec 2001 10:59:01 -0500
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Re: rice pudding & marrow

Seton1355 at aol.com wrote:
> Would a medieval / Renaissance white pudding have half a cup of sugar? and I
> am confused about the suasage bit in this recipe.  Where would that tie in?
> Phillipa

Basically, the original recipe says to soak the rice in milk overnight (I'm working from memory, so bear with me), drain it, cook it in cream until mostly done, add eggs, I STR some dried fruit being added, but I could be wrong, and some grated suet. Oh, and sugar and probably other flavorings, spices, etc. Then you put your mixture into the farmes, a term which Markham uses several times in a string of recipes, all for sausages, including ordinary pork sausages. Kenelm Digby, writing, oh, maybe 50 years after Markham was published, and Hugh Plat, roughly contemporary to Markham, use the term too. "Tharmes" appears in one of these sources, I forget which one, as a variant. In each case they appear to be a reference to cleaned gut used for sausage casings. Some of the recipes talk of how long to cut your farmes, how to stuff them and tie them off, etc. It becomes far more clear if you look at the whole string of recipes in the original source, instead of just the one used for
"To The Queen's Taste". Since the recipe says, "as was shown previously", or words to that effect, it helps to know what was shown previously. ;-)

Adamantius, Context King


From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Re: rice pudding & marrow
Date: Fri, 14 Dec 2001 16:37:14 -0600

During the Elizabethan period, much of England's sugar came out of Egypt and
the Levant where the price was dropping for the trade into Europe due to
Spanish and Portuguese imports from the Canaries, Azores, and West Africa.
The Caribbean trade was just beginning.  Elizabethan cooking is noted for
using sugar extensively.

In my adaptation of Markham's recipe, I used 1/2 cup sugar to 1 cup of
uncooked rice (which weighed in at 8 ounces, 1/2 pound under Elizabethan
measure).  I think the 1/2 cup is a good bet.

Rather than soak the rice overnight in milk, I partially cooked it in the
milk to accelerate the process, drained it and finished the cooking in
cream.

Bear


Date: Mon, 28 Jun 2004 16:03:50 +0200
From: Finne Boonen <hennar at gmail.com>
Subject: Re: [Sca-cooks] coconut milk and rice milk
To: Cooks within the SCA <sca-cooks at ansteorra.org>

not sure whether it is useful, but take a look at this:
http://www.medievalcookery.com/recipes/ryspot.html
several rice pudding recipes, I also have a book at home claiming that
origin of the ducht ricepudding (rice boiled in milk with
safron/canelle) is mideastern, (btw, this ricepudding is ricepudding
is probably eaten in the low countries, at least since the 13th
century, as it is appearing in paintings from that period.

Finne


Date: Tue 29 Jun 2004 13:19:18 -0400
From: "Barbara Benson" <vox8 at mindspring.com>
Subject: Re: [Sca-cooks] period rice pudding
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

> Stefan> Any ideas on how to dress it up some for a pot luck or feast dish?
> Sprinkle slivered almonds on the recipes calling for almond milk? Of
> course any rice pudding with saffron in it would have a gold or yellow
> tinge or color.

I have been doing a good bit or research on period garnishing and have some
suggestions. First off, of the recipes that are referenced one has
garnishing instructions:

Source [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]:129.
Ryse of fische daye. Blaunche almaundes & grynde hem, & drawe hem vp wyt
watur. Wesche þi ryse clene, & do þerto sugur roche and salt: let hyt be
stondyng. Frye almaundes browne, & floriche hyt þerwyt, or wyt sugur.

...Fry almonds brown, & flourishit therewith or white sugar.

This is pretty much in line with what I was going to suggest. You can rarely
go wrong with putting sugar on top, I would suggest getting some fairly
coarse sugar if you are going to have a white pudding or a very white sugar
(put regular sugar in the food processor and make your own powdered sugar)
if you are going the saffron direction. And whole toasted almonds.

Based on several other recipes which contain both rice and almond milk you
could also get away with a sprinklng of pomegrante seeds. I would cover the
top of the pudding with sugar and then arrange the almonds around the edges
and sprinkle the pomegrante seeds all over. It would be lovely. And comfits
would do nicely also.

Here are some examples with various instructions:
Libro di cucina/ Libro per cuoco:
V.  Blancmange. ...When the dish is cooked pour into a bowl to serve.  Dress
the dish with rosewater, sugar, the reserved almonds that have been fried
and cloves.  This dish should be very white like snow nd potent with
spices.

Markham
145 A Whitepot.
Take the best and sweetest cream, and boil it with a  good store of sugar,
and cinnamon, and a little rose-water, then take it from the fire and put
into it clean picked rice, but not so much as to make it thick, and let it
steep therin till it be cold; then put in the yolks of six eggs, and two
whites, currants, sugar, cinnamon, and rose -water, and salt, then put it
into a pan, or pot, as thick as if it were custard; and so bake it and serve
it in the pot it is baked in, trimming the top with sugar or comfits.

Platina
41. Blancmange ... When it has cooked, put in three ounces of rose water,
and pit it on the table either in the dishes where the meat is or
separately, but in smaller dishes. If you decie to pour it over the capons
so it may seem more elegant, sprinkle with pomegranate seeds on top.

--Serena da Riva


Date: Tu, 29 Jun 2004 19:53:04 -0400
From: "Elise Fleming" <alysk at ix.netcom.com>
Subject: [Sca-cooks] Re: Period Rice Pudding
To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>

Stefan asked:
> Any ideas on how to dress it up some for a pot luck or feast dish?
> Sprinkle slivered almonds on the recipes calling for almond milk? Of
> course any rice pudding with saffron in it would have a gold or yellow
> tinge or color

Arrange pomegranate seeds on it in a pattern, or just scattered over the
top.  Pomegranate seeds were a frequent garnish for medieval foods.  

Alys Katharine


Date: Wed, 30 Jun 2004 11:58:23 EDT
From: MILADYMANN at aol.com
Subject: [Sca-cooks] Re: rice pudding
To: sca-cooks at ansteorra.org

Stefan... you might add sprinkles of cinnamon and cardamon powder to 
fancy it up... I find these often on vanilla puddings.

Aolin Kendall


Date: Sun, 21 Nov 2004 18:56:45 -0800 (PST)
From: Samrah <auntie_samrah at yahoo.com>
Subject: Re: [Sca-cooks] rice porridge/rice pudding
To: Coks within the SCA <sca-cooks at ansteorra.org>

I haven't done much rice pudding, but I do make stuffed grapeleaves.  
Remember to get the short grained rice or at least medium grained rice. 

  It is much stickier and appropriate for puddings, porridges, and 
stuffings than the long grained stuff which is better for pilaffs.  
Cheaper, too.

Samrah


Date: Mon, 22 Nov 2004 11:51:37 -0500
From: Daniel Myers <edouard at medievalcookery.com>
Subject: Re: [Sca-cooks] rice porridge/rice pudding
To: Finne Boonen <hennar at gmail.com>,	Cooks within the SCA
	<sca-cooks at ansteorra.org>

On Nov 21, 2004, at 7:40 PM, Finne Boonen wrote:
> euhm, really stupid question here, but what's the difference between
> rice pudding and rice porridge, (or even between pudding and porridge
> in general)
>
> (Btw, ppl here put saffron in there rice pudding/porridge)

Most of the period recipes for "rice pudding" I've seen seem to be
thinner than a modern pudding or porridge.  My version of "pottage of
rice" is at the following site:

	http://www.medievalcookery.com/recipes/ryspot.html

Adding saffron to these dishes is actually very period for much or
Europe (seems to be more common than not).  Very curiously, for every
variant I've come across for the modern Indian dish called "payasam",
I've found a corresponding variant from medieval England, France, or
Italy.

- Doc
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
   Edouard Halidai  (Daniel Myers)
   Pasciunt, mugiunt, confidiunt.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-


Date: Mon, 22 Nov 2004 16:29:10 -0500
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] rice porridge/rice pudding
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> Most of the period recipes for "rice pudding" I've seen seem to be
> thinner than a modern pudding or porridge.  My version of "pottage of
> rice" is at the following site:

Ok, that's wierd. The period and modern rice puddings I've had were
about the same consistency, about the thickness of tapioca pudding or
similar thick 'pudding' in the American sense... but modern porridge is
generally less thick than that.
--  
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net  


Date: Mon, 22 Nov 2004 17:29:06 -0500
From: Daniel Myers <edouard at medievalcookery.com>
Subject: Re: [Sca-cooks] rice porridge/rice pudding
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On Nov 22, 2004, at 4:29 PM, Jadwiga Zajaczkowa / Jenne Heise wrote:
>> Most of the period recipes for "rice pudding" I've seen seem to be
>> thinner than a modern pudding or porridge.  My version of "pottage of
>> rice" is at the following site:
>
> Ok, that's wierd. The period and modern rice puddings I've had were
> about the same consistency, about the thickness of tapioca pudding or
> similar thick 'pudding' in the American sense... but modern porridge is
> generally less thick than that.

Hmm... Perhaps this is due to my own interpretation of the period
recipes.  Alternately the interpretations of period rice puddings
you've had may have been influenced by modern rice pudding.

A quick overview of "rice pudding" recipes:

Forme of Cury / Ryse Of Flesh  -  rice cooked in broth, add almond milk and saffron
http://www.medievalcookery.com/cgi-bin/display.pl?foc:9

Forme of Cury / RYS MOYLE - ground rice and almond milk, add sugar and boil.
http://www.medievalcookery.com/cgi-bin/display.pl?foc:258

Forme of Cury / POTAGE OF RYS - cooked rice, add almond milk and saffron.
http://www.medievalcookery.com/cgi-bin/display.pl?foc:261

Das Kuchbuch der Sabina Welserin / Take a quarter pound of rice  -
rice cooked in cream, add almonds and sugar and bake
http://www.medievalcookery.com/cgi-bin/display.pl?wes:105

Liber cure cocorum /  Ryse  -  ground rice and almond milk, strained, add sugar and boil
http://www.medievalcookery.com/cgi-bin/display.pl?lcc:29

Libro di cucina/ Libro per cuoco / Rice in a good manner  -  rice cooked in water, add almond milk and simmer, add sugar  "This dish should be white and very sparing and when it is cooked powder in the serving the sugar over."  [not sure what they mean by "very sparing"]
http://www.medievalcookery.com/cgi-bin/display.pl?lib:61

A new booke of Cookerie (1615) / A Ryce Pudding  -  rice boiled in milk
and drained, add suet, currants, eggs, and spices, stuff into "guts"
and boil.  [just out of period, this sounds more like a modern English
pudding]
http://www.medievalcookery.com/cgi-bin/display.pl?nboc:71

Two Fifteenth-Century Cookery-Books / Rys  -  boiled rice, add almond
milk, sugar, and honey.
http://www.medievalcookery.com/cgi-bin/display.pl?tfccb:86

Two Fifteenth-Century Cookery-Books / Rys moilles  -  ground rice and
almond milk, boil and add sugar.
http://www.medievalcookery.com/cgi-bin/display.pl?tfccb:474

Two Fifteenth-Century Cookery-Books / Potage of ris  -  boiled rice and
almond milk, boil and add saffron.
http://www.medievalcookery.com/cgi-bin/display.pl?tfccb:483

Le Viandier de Taillevent / Decorated rice  -  rice boiled in milk, add
saffron and stock.
http://www.medievalcookery.com/cgi-bin/display.pl?via:66

Curye on Inglish [Constance B. Hieatt & Sharon Butler (eds.)] / Ryse of
fische daye  -  rice in almond milk, add sugar.  "let hyt be stondyng"
[Obviously this one's supposed to be thick].

The Neapolitan Recipe Collection [Terence Scully (trans.)]  /  Rice in
Almond Milk  -  cooked rice, add almond milk and sugar.

So that's one source that specifies the final product to be thick.
Anyone have any others?

- Doc
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
   Edouard Halidai  (Daniel Myers)


Date: Wed, 03 Aug 2005 12:45:22 +1200
From: Adele de Maisieres <ladyadele at paradise.net.nz>
Subject: Re: [Sca-cooks] rice pudding
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Huette von Ahrens wrote:
> Are we talking an actual sweet rice pudding here?  Or are we talking  
> blancmange?
> Because I am having a hard time imagining an sweet rice pudding served hot ...

Rice pudding is delicious hot... it's OK cold, but hot is much nicer.
-- 
Adele de Maisieres


Date: Tue, 2 Aug 2005 21:03:25 -0400
From: <kingstaste at mindspring.com>
Subject: RE: [Sca-cooks] rice pudding
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

Rice pudding is delicious hot... it's OK cold, but hot is much nicer.
--
Adele de Maisieres
<<<

I agree, hot is much nicer, especially on cold days, which we seem to be in
short supply of just now.

By way of answering your earlier comment about different ways to make rice
pudding, I just happen to have The Joy of Cooking right next to my computer.
There are two methods for making rice pudding in it. The first one called
"Creamy Rice Pudding" uses uncooked rice, milk and salt on top of a double
boiler, with butter, vanilla, lemon rind, and sugar stirred in after it is
cooked but while still hot.  Served as a pudding, hot or cold.  The other
one called simply "Rice Pudding" is a method that starts with preheating an
oven to 350, then having precooked rice ready, while you make a custard of
milk, salt, sugar, butter, vanilla, eggs, then adding lemon rind, lemon
juice and the option of raisins or dates.  Combine the wet ingredients with
the rice, pour into a buttered baking dish and bake for 50 minutes or so.
So yup, two different ideas about how to make rice pudding.
:)
Christianna
who usually ends up using leftover Chinese take-out rice as the basis  
for rice pudding


Date: Wed, 03 Aug 2005 10:10:15 +1200
From: Adele de Maisieres <ladyadele at paradise.net.nz>
Subject: Re: [Sca-cooks] rice pudding
To: Cooks within the SCA <sca-cooks at ansteorra.org>

I think you and I have very different ideas of how to make rice
pudding... I would have said mix rice and milk in the ratio of  1:3 or
1: 3.5 (by volume).  Add sugar and spice.  Bake 'til done.

> Bake it in the oven.  For large amounts of grains, baking is the best way to
> go.  You can prepare the rice in a large baking pan first, using the
> standard 2 parts liquid to one part grain.  Then, once the rice is cooked,
> make up your custard with or without eggs, with milk or almond milk, the
> seasonings like cinnamon, ginger, nutmeg, etc., and raisins if you like.
> Cook the eggs and milk in a pot first, then pour it over your rice and mix
> all ingredients well.  Then, back into the oven to finish it off.  
--  
Adele de Maisieres


Date: Wed, 3 Aug 2005 09:21:12 -0400
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] rice pudding
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> Are we talking an actual sweet rice pudding here?  Or are we talking  
> blancmange?
> Because I am having a hard time imagining an sweet rice pudding served  
> hot ...

I've done it, it's quite good.

However... the recipe I used called for stirring in the (almond) milk a
little at a time, which worked well but doesn't lend itself to the
various baking/slow cooking scenarios. I ended up making one batch of
about 3 gallons for a breakfast serving 200-400, and I really should
have split it into 2 batches.
--  
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net  


Date: Wed, 3 Aug 2005 11:10:48 EDT
From: Devra at aol.com
Subject: [Sca-cooks] Re: rice pudding hot
To: sca-cooks at ansteorra.org

There's a very nice recipe in 'To the King's Taste' (or 'To the Queen's
Taste') - too lazy to go into the other room & look - which is derived (fairly
loosely) from one for white puddings... Uses some black pepper in the flavorings,
and is terrific hot.  The first time I made it, 3 friends and I sat on the
outside steps and tasted it until it was all gone...  The warmth brings out the
flavors of the seasoning.

      Devra

Devra Langsam
www.poisonpenpress.com


Date: Tue, 25 Apr 2006 12:25:57 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Puddings was sausages
To: Cooks within the SCA <sca-cooks at ansteorra.org>

To all those that were interested in sausages and stuffing them
into casings and such... Something new is up on Ivan Day's site--
Puddings--
http://www.historicfood.com/English%20Puddings.htm
If you go down the page you will see large pictures of two
items being one a funnel and one a forcer.
These exact items are what we used when we made the rice puddings in forms
recipe from Markham. They are actually quite good, esp. with cream.

Johnnae


Date: Tue, 22 Dec 2009 13:21:22 -0600 (CST)
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] a boiled pudding question

So I am working on the Ryce Pudding recipe from John Murrell's A new booke 
of Cookerie and I have a boiled pudding question:

A Ryce Pudding.

STeep it in faire water all night:
then boyle it in new Milke, and
draine out the Milke through a Cullinder:
mince beefe Suit handsomely, but
not too small, and put it into the Rice,
and parboyld Currins, yolkes of new
layd Egges, Nutmeg, Sinamon, Sugar,
and Barberryes: mingle all together:
wash your scoured guttes, and
stuffe them with the aforesaid pulp:
parboyle them, and let them coole.

I don't at the moment have sausage casings. Can I substitute a cloth or a 
mold instead?

Margaret FitzWilliam

<the end>
Edited by Mark S. Harris	rice-pudding-msg	2 of 22