puddings-msg - 6/21/09 ਀ഊMedieval puddings. recipes. custards. ਀ഊNOTE: See also the files: rice-pudding-msg, bread-pudding-msg, desserts-msg, almond-milk-msg, aspic-msg, bread-msg, gingerbread-msg, Sugarplums-art, wassail-msg, sausages-msg, custards-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: ELDREDGE at ucf1vm.cc.ucf.EDU (Catherine Elizabeth) ਀䐀愀琀攀㨀 㐀 䨀甀渀 㤀㄀ ㄀㤀㨀　㜀㨀　㤀 䜀䴀吀ഊ ਀䤀 栀愀瘀攀 爀攀挀攀椀瘀攀搀 愀 昀攀眀 爀攀瀀氀椀攀猀 愀猀欀椀渀最 昀漀爀 洀礀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀猀⸀  䤀 愀洀ഊincluding documentation information and author's and personal notes on ਀攀愀挀栀 瀀甀搀搀椀渀最Ⰰ 猀漀 琀栀椀猀 椀猀 愀 氀漀渀最攀爀 瀀漀猀琀椀渀最 琀栀愀渀 䤀 甀猀甀愀氀氀礀 氀椀欀攀 琀漀 猀攀渀搀⸀ഊ ਀匀漀甀爀挀攀㨀ഊ_Elinor_Fettiplace's_Receipt_Book:__Elizabethan_Country_House_Cooking_; ਀匀瀀甀爀氀椀渀最Ⰰ 䠀椀氀愀爀礀㬀 一攀眀 夀漀爀欀㨀 嘀椀欀椀渀最Ⰰ 挀㄀㤀㠀㘀㬀 䤀匀䈀一 　ⴀ㘀㜀　ⴀ㠀㄀㔀㤀㈀ⴀ㘀⸀ഊ I highly recommend reading this book. The introduction alone (38 pages) ਀最椀瘀攀猀 愀 眀漀渀搀攀爀昀甀氀 昀攀攀氀 昀漀爀 琀栀攀 戀漀琀栀 琀栀攀 昀漀漀搀猀 愀渀搀 琀栀攀 瀀攀爀椀漀搀⸀ഊ ਀瀀愀最攀 㐀㘀㨀ഊ"To Make a Bagge Pudinge ਀    吀愀欀攀 琀栀椀挀欀攀 䌀爀攀愀洀攀 愀渀搀 洀愀欀攀 礀琀 猀漀洀眀栀愀琀 栀漀琀琀攀爀 琀栀攀渀 戀氀漀甀搀 眀愀爀洀攀Ⰰ 琀栀攀渀ഊtake hafe a dossen egges and beate them well and mingle them with yor ਀䌀爀攀愀洀攀 琀栀攀渀 愀搀 琀漀 礀琀 愀 氀椀琀琀氀攀 瀀愀爀猀攀氀礀 愀渀搀 眀椀渀琀攀爀 猀愀瘀漀爀礀 挀甀琀 瘀攀爀礀 猀洀愀氀攀 愀渀搀ഊsom nutmegges suger and a little salte then put to it as much Crumes of ਀戀爀攀愀搀 愀渀搀 昀椀渀攀 昀氀漀眀攀爀 愀猀 眀椀氀氀 洀愀欀攀 礀琀 琀栀椀挀欀攀爀 琀栀攀渀 䈀愀琀琀攀爀 昀漀爀 瀀愀渀ⴀ䌀愀欀攀猀Ⰰഊthen wett yor bagge in cold watter and put yt in and when yor water boyles ਀瀀甀琀 栀椀洀 椀渀琀漀 礀琀Ⰰ 礀琀 洀甀猀琀 渀漀琀 戀攀攀 戀漀礀氀攀搀  眀椀琀栀 洀攀愀琀攀 戀甀琀 愀氀漀渀攀 椀渀 昀愀礀爀攀 眀愀琀攀爀∀ഊ ਀㌀ 攀最最猀Ⰰ 戀攀愀琀攀渀ഊ2 tbsp flour (rounded) ਀㄀ 挀甀瀀 昀椀渀攀 眀栀椀琀攀 戀爀攀愀搀挀爀甀洀戀猀ഊ1 pint cream (warmed) ਀㄀⼀㐀 挀甀瀀 挀栀漀瀀瀀攀搀 昀爀攀猀栀 栀攀爀戀猀ഊnutmeg (1 pinch grated nutmeg) ਀猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀ഊ ਀䄀搀搀 琀栀攀 昀氀漀甀爀 愀渀搀 戀爀攀愀搀挀爀甀洀戀猀 琀漀 琀栀攀 戀攀愀琀攀渀 攀最最猀 愀渀搀 戀攀愀琀 琀漀最攀琀栀攀爀 瘀攀爀礀 眀攀氀氀⸀ഊWhile stirring, add the warmed cream. Add the salt & pepper, chopped herbs, ਀愀渀搀 愀 最攀渀攀爀漀甀猀 最爀愀琀椀渀最 漀昀 渀甀琀洀攀最⸀  䜀爀攀愀猀攀 愀 栀攀愀琀瀀爀漀漀昀 ㄀ ㄀⼀㈀ 焀甀愀爀琀 搀椀猀栀 愀渀搀ഊpour in the batter. Cover with two layers of aluminum foil, securely tied. ਀䰀漀眀攀爀 椀琀 椀渀琀漀 愀 猀愀甀挀攀瀀愀渀 挀漀渀琀愀椀渀椀渀最 攀渀漀甀最栀 戀漀椀氀椀渀最 眀愀琀攀爀 琀漀 挀漀洀攀 栀愀氀昀 眀愀礀ഊup the sides. Simmer it gently for about 1 hour 15 minutes. Serve at once ਀漀爀 琀栀攀 瀀甀搀搀椀渀最 眀椀氀氀 昀氀漀瀀⸀ഊ ਀䴀爀猀 匀瀀甀爀氀椀渀最 爀攀挀漀洀洀攀渀搀猀 栀愀氀昀 挀爀攀愀洀 愀渀搀 栀愀氀昀 洀椀氀欀Ⰰ 愀氀氀 洀椀氀欀 昀漀爀 愀 爀椀挀栀 洀攀愀氀⸀ഊShe also varies the herbs depending on the meat. Parsley & winter savory or ਀洀椀渀琀 眀椀琀栀 氀愀洀戀Ⰰ 挀栀椀瘀攀猀 愀渀搀 愀 猀愀最攀 氀攀愀昀 漀爀 琀眀漀 眀椀琀栀 瀀漀爀欀Ⰰ 琀栀礀洀攀 愀渀搀 洀愀爀樀漀爀愀洀ഊwith almost any meat. ਀ഊI have NOT made this pudding, yet. ਀ഊ ਀瀀愀最攀 㐀㜀㨀ഊ"For a Pudding ਀     吀愀欀攀 琀眀攀氀瘀攀 攀最最猀 ☀ 戀爀攀愀欀攀 琀栀攀洀Ⰰ 琀栀攀渀 琀愀欀攀 挀爀甀洀戀猀 漀昀 戀爀攀搀Ⰰ ☀ 洀愀挀攀 ☀ഊcurrance & dates cut small, & some oxe suet small minced & some saffron, ਀瀀甀琀 愀氀氀 琀栀攀猀攀 椀渀 愀 猀栀攀攀瀀攀猀 䴀愀眀攀Ⰰ ☀ 猀漀 戀漀椀氀攀 椀琀⸀∀ഊ ਀㄀㈀ 攀最最猀ഊ2 lb breadcrumbs ਀㈀ 氀戀 猀甀攀琀Ⰰ 洀椀渀挀攀搀ഊ5-6 lb dried fruit ਀ഊMix the ingredients together. Line a *large* pan with aluminum foil and butter ਀琀栀攀 昀漀椀氀⸀  倀甀琀 琀栀攀 瀀甀搀搀椀渀最 洀椀砀 椀渀琀漀 琀栀攀 瀀愀渀 愀渀搀 挀漀瘀攀爀 眀椀琀栀 洀漀爀攀 戀甀琀琀攀爀攀搀 昀漀椀氀⸀ഊ(I let the foil touch the pudding.) Put the pan into another pan with about ਀㄀ 椀渀挀栀 漀昀 眀愀琀攀爀 椀渀 椀琀⸀  䈀愀欀攀 愀琀 ㌀㔀　䘀 昀漀爀 愀瀀瀀爀漀砀⸀ ㈀ 栀漀甀爀猀⸀ ⠀䤀 猀琀愀爀琀 挀栀攀挀欀椀渀最ഊ ਀䤀 猀琀愀爀琀 挀栀攀挀欀椀渀最 愀琀 ㄀ 栀漀甀爀 愀渀搀 琀栀攀渀 攀瘀攀爀礀 ㄀㔀 洀椀渀甀琀攀猀 戀礀 猀氀椀搀椀渀最 愀 戀甀琀琀攀爀 欀渀椀昀攀ഊinto the middle of the pudding until it comes out clean. Add water to the ਀猀攀挀漀渀搀 瀀愀渀 愀猀 渀攀攀搀攀搀 琀漀 欀攀攀瀀 琀栀攀 氀攀瘀攀氀 甀瀀⸀  吀栀椀猀 爀攀挀椀瀀攀 眀椀氀氀 猀攀爀瘀攀 㐀　⸀  䤀 猀攀爀瘀攀ഊit with hard sauce (equal parts butter and sugar beaten to a cream with sherry) ਀ഊI use 2 1-lb loaves of bread and make the crumbs in my food processor, I also ਀瀀爀漀挀攀猀猀 琀栀攀 猀甀攀琀 琀漀 洀愀欀攀 椀琀 愀猀 ∀猀洀愀氀氀 洀椀渀挀攀搀∀ 愀猀 瀀漀猀猀椀戀氀攀⸀  夀漀甀 挀愀渀 甀猀攀 䌀爀椀猀挀漀ഊinstead of suet, but the taste and texture (at least on your tongue) are ਀挀漀洀瀀氀攀琀攀氀礀 搀椀昀昀攀爀攀渀琀⸀ഊ ਀䤀 洀愀搀攀 琀栀椀猀 爀攀挀椀瀀攀 昀漀爀 吀眀攀氀昀琀栀 一椀最栀琀 愀 昀攀眀 礀攀愀爀猀 愀最漀⸀ഊ ਀ഊpage 211 ਀∀吀漀 洀愀欀攀 愀 瀀甀搀搀椀渀最ഊ Take the top of the morning milke, & a good deal of grated manchet and ਀猀漀洀攀 昀氀漀眀攀爀Ⰰ 戀甀琀 渀漀琀 猀漀 洀甀挀栀 昀氀漀眀攀爀 愀猀 戀爀攀愀搀Ⰰ 琀栀攀渀 瀀甀琀 椀渀 琀栀爀攀攀 攀最最 礀漀氀欀猀ഊ& whites, some cloves & mace, & a little salt, some great Reasins, a good ਀瀀椀攀挀攀 漀昀 戀甀琀琀攀爀 洀攀氀琀攀搀Ⰰ 猀漀 琀攀洀瀀攀爀 愀氀氀 琀栀椀猀 眀攀氀氀 琀漀最攀琀栀攀爀Ⰰ 氀攀琀 椀琀 戀攀攀 猀漀洀攀眀栀愀琀ഊthicker than batter, so bake it, & serve it." ਀ഊ2 pints thick creamy milk, or milk mixed with cream ਀㄀ 挀甀瀀 戀爀攀愀搀挀爀甀洀戀猀ഊ2 tbsp flour (rounded) ਀㌀ 攀最最猀ഊ1/4 tsp ground cloves (2-3 cloves) ਀㄀⼀㐀 琀猀瀀 最爀漀甀渀搀 渀甀琀洀攀最 ⠀洀愀挀攀Ⰰ 椀昀 礀漀甀 栀愀瘀攀 椀琀⤀ഊ1 tsp salt ਀㄀⼀㐀 挀甀瀀 戀甀琀琀攀爀 ⠀洀攀氀琀攀搀⤀ഊ1/4 cup raisins ਀戀爀漀眀渀 猀甀最愀爀ഊ ਀䴀椀砀 琀漀最攀琀栀攀爀 琀栀攀 洀椀氀欀 ⠀氀攀猀猀 ㈀ 琀戀猀瀀⤀ 眀椀琀栀 琀栀攀 戀爀攀愀搀挀爀甀洀戀猀 椀渀 愀 猀愀甀挀攀瀀愀渀 漀瘀攀爀 氀漀眀ഊheat. Mix the flour and the reserved milk into a paste and add to the milk ਀洀椀砀琀甀爀攀⸀  䠀攀愀琀 琀漀 愀 最攀渀琀氀攀 猀椀洀洀攀爀⸀  䈀攀愀琀 琀栀攀 攀最最猀 甀渀琀椀氀 琀栀攀礀 愀爀攀 琀栀椀挀欀 愀渀搀ഊfrothy, and stir them into the warm mixture. Add the ground cloves and nutmeg, ਀猀愀氀琀Ⰰ 洀攀氀琀攀搀 戀甀琀琀攀爀Ⰰ 愀渀搀 爀愀椀猀椀渀猀⸀  刀攀洀漀瘀攀 昀爀漀洀 琀栀攀 栀攀愀琀 愀渀搀 氀攀琀 猀琀愀渀搀 ㈀　ഊminutes. Bake in a well buttered dish 45 to 50 minutes at 350F. Dot with ਀戀甀琀琀攀爀 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 戀爀漀眀渀 猀甀最愀爀 愀猀 椀琀 挀漀洀攀猀 漀甀琀 漀昀 琀栀攀 漀瘀攀渀⸀ 䰀攀琀 琀栀攀ഊtopping melt and soak in a little before serving. ਀ഊI have *not* made this pudding. ਀ഊI hope this will help some of the gentles who are interested in a period ਀爀攀瀀氀愀挀攀洀攀渀琀 昀漀爀 琀栀攀 甀戀椀焀甀椀琀漀甀猀 瀀漀琀愀琀漀⸀  䄀猀 愀 猀洀愀氀氀 渀漀琀攀Ⰰ 搀漀渀✀琀 昀漀爀最攀琀 琀栀攀ഊturnip -- very nice mashed with milk and butter (yum). ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊLady Catherine Elizabeth Anne Somerton Mrs Cynthia Eldredge ਀䈀愀爀漀渀礀 漀昀 䐀愀爀欀眀愀琀攀爀Ⰰ 吀爀椀洀愀爀椀猀                         伀爀氀愀渀搀漀Ⰰ 䘀氀漀爀椀搀愀ഊ ਀ഊFrom: ELDREDGE at ucf1vm.cc.ucf.EDU (Catherine Elizabetj) ਀䐀愀琀攀㨀 ㄀　 䨀甀渀 㤀㄀ ㄀㜀㨀㐀㐀㨀㈀㈀ 䜀䴀吀ഊ ਀䤀琀 栀愀猀 戀攀攀渀 戀爀漀甀最栀琀 琀漀 洀礀 愀琀琀攀渀琀椀漀渀Ⰰ 琀栀愀渀欀 礀漀甀 䌀愀爀椀愀搀漀挀Ⰰ 琀栀愀琀 䤀 猀栀漀甀氀搀ഊpoint out to inexperienced readers some facts about the pudding recipes ਀䤀 瀀漀猀琀攀搀 氀愀猀琀 眀攀攀欀⸀ഊ ਀㄀⸀  吀栀攀 搀攀琀愀椀氀攀搀 爀攀挀椀瀀攀猀 ⠀焀甀愀渀琀椀琀椀攀猀Ⰰ 琀椀洀攀猀Ⰰ ☀ 琀攀洀瀀攀爀愀琀甀爀攀猀⤀ 愀爀攀 琀栀攀ഊ work of the modern editor. ਀㈀⸀  一漀琀攀猀 琀栀愀琀 猀琀愀爀琀 漀爀 洀攀渀琀椀漀渀 ∀䤀∀ 洀攀愀渀 洀攀Ⰰ 䌀愀琀栀攀爀椀渀攀 䔀氀椀稀愀戀攀琀栀⸀ഊ3. Also, you are free to interpret the original recipes (the ones in ਀    焀甀漀琀愀琀椀漀渀 洀愀爀欀猀⤀ 戀礀 礀漀甀爀 漀眀渀 樀甀搀最攀洀攀渀琀⸀  吀栀攀 攀搀椀琀漀爀 栀愀猀 渀漀 猀瀀攀挀椀愀氀ഊ information that make her versions authoritative. ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊCatherine Elizabeth Anne Somerton Mrs Cynthia Eldredge ਀䈀愀爀漀渀礀 漀昀 䐀愀爀欀眀愀琀攀爀Ⰰ 吀爀椀洀愀爀椀猀             伀爀氀愀渀搀漀Ⰰ 䘀氀漀爀椀搀愀Ⰰ 唀匀䄀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, 1 Aug 1997 07:08:13 -0500 ਀䘀爀漀洀㨀 䰀 䠀攀爀爀ⴀ䜀攀氀愀琀琀 愀渀搀 䨀 刀 䜀攀氀愀琀琀 㰀氀椀漀渀琀愀洀爀 愀琀 瀀琀搀⸀渀攀琀㸀ഊSubject: Puddings ਀ഊCongratulations, Tibor. This looks yummy! ਀ഊ>It says make a stiff pudding. That means that I'd probably start with ਀㸀攀瘀攀爀礀琀栀椀渀最 戀甀琀 琀栀攀 挀爀攀愀洀Ⰰ 愀渀搀 搀椀氀甀琀攀 愀猀 渀攀攀搀攀搀⸀  䤀✀搀 栀愀瘀攀 琀漀 昀椀最甀爀攀 琀栀椀猀 戀礀ഊ>eye. Right now, I don't know how big a tench is! Do I need one cup, or one ਀㸀最愀氀氀漀渀 漀昀 猀琀甀昀昀椀渀最㼀ഊ> ਀㸀䤀✀搀 戀攀愀琀 琀栀攀 礀漀氀欀猀Ⰰ 最攀渀琀氀礀Ⰰ 樀甀猀琀 琀漀 洀椀砀 琀栀攀洀 甀瀀Ⰰ 愀搀搀 栀攀爀戀猀 愀渀搀 猀瀀椀挀攀猀 琀漀ഊ>taste, and the fruit. I'd probably grab about half as much bread, in volume ਀㸀愀猀 䤀 栀愀瘀攀 攀最最 氀椀焀甀椀搀 ⠀猀栀漀甀氀搀 戀攀 愀戀漀甀琀 愀 焀甀愀爀琀攀爀 挀甀瀀 眀椀琀栀 琀栀攀 挀甀爀爀愀渀琀猀 愀渀搀 ㌀ഊ>eggs) and add enough cream after it is all mixed, to make a dough that is ਀㸀樀甀猀琀 琀栀椀猀 猀椀搀攀 漀昀 爀甀渀渀礀⸀  倀漀甀爀 琀栀愀琀 瀀甀搀搀椀渀最 椀渀琀漀 琀栀攀 昀椀猀栀 戀攀氀氀礀Ⰰ 爀甀戀 琀栀攀ഊ>fish with butter, season with the salt, pepper and a little nutmeg, and bake ਀㸀椀渀 愀 挀氀漀猀攀搀 挀愀猀猀攀爀漀氀攀 搀椀猀栀⸀  倀爀漀戀愀戀氀礀 ㈀　 洀椀渀甀琀攀猀 愀琀 ㌀　　Ⰰ 漀爀 猀漀⸀  ⠀䤀✀搀 眀愀渀琀ഊ>a cooler oven, and a longer time, so the pudding can set. The fish is ਀㸀愀氀爀攀愀搀礀 瀀愀爀戀漀椀氀攀搀Ⰰ 猀漀 椀琀 眀漀渀✀琀 爀攀焀甀椀爀攀 洀甀挀栀 挀漀漀欀攀爀礀⸀⤀ഊ ਀䤀 猀攀攀洀 琀漀 爀攀挀愀氀氀 琀栀愀琀 漀氀搀攀爀 ∀瀀甀搀搀椀渀最∀ 爀攀挀椀瀀攀猀 挀漀洀攀 椀渀 琀栀爀攀攀 挀漀渀猀椀猀琀攀渀挀椀攀猀㨀ഊQuaking, which means barely held together by starchy ingredients, so that it ਀椀猀 樀椀最最氀礀 漀渀 琀栀攀 瀀氀愀琀攀⸀ഊSemi soft, which would be more like what you think of a dessert pudding, ਀猀氀椀最栀琀氀礀 洀漀爀攀 猀漀氀椀搀⸀ഊExtremely dense, such as Figgy Pudding or Cambridge Pudding. ਀ഊNow that you brought it up, I am wondering which consistency was intended ਀栀攀爀攀㼀 䤀 琀栀椀渀欀 礀漀甀✀爀攀 爀椀最栀琀 琀漀 攀爀爀 漀渀 琀栀攀 猀椀搀攀 漀昀 ∀氀椀最栀琀∀⸀ 䤀 愀洀 攀砀琀爀攀洀攀氀礀ഊfond or savory puddings. I must try your recipe redaction! ਀ഊAoife--now definately late. ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㐀 一漀瘀 ㄀㤀㤀㜀 　㈀㨀　㄀㨀㔀㠀 ⬀　　　　ഊFrom: "Robin Carroll-Mann" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀 圀栀椀琀攀Ⰰ 䐀愀昀愀椀爀Ⰰ 䘀氀漀甀爀 ☀ 匀攀洀漀氀椀渀愀ഊ ਀䄀渀搀 椀琀 挀愀洀攀 琀漀 瀀愀猀猀 漀渀  㐀 一漀瘀 㤀㜀Ⰰ 琀栀愀琀 䌀栀爀椀猀琀椀渀愀 瘀愀渀 吀攀琀猀 眀爀漀琀攀㨀ഊ> 4) Is there a (period) semolina pudding (cold) which uses dates, ਀㸀 猀瀀椀挀攀猀 愀渀搀 爀漀猀攀眀愀琀攀爀㼀  䤀 猀攀攀洀 琀漀 戀攀 搀攀瘀椀猀椀渀最 漀渀攀 戀甀琀 琀栀漀甀最栀琀 椀琀 渀漀琀ഊ> unlikely that a recipe already existed. ਀ഊDoes it have to be semolina? There's a Spanish pudding-like recipe ਀挀愀氀氀攀搀 ∀䜀椀渀攀猀琀愀搀愀∀ 眀栀椀挀栀 椀猀 洀愀搀攀 眀椀琀栀 爀椀挀攀 昀氀漀甀爀 愀渀搀 愀氀洀漀渀搀 洀椀氀欀 ⠀漀爀 ഊgoat milk). When the mixture is half-cooked, add sugar, a little ਀猀愀昀昀爀漀渀 搀椀猀猀漀氀瘀攀搀 椀渀 爀漀猀攀眀愀琀攀爀Ⰰ 愀猀 眀攀氀氀 愀猀 瀀椀渀攀 渀甀琀猀 愀渀搀 焀甀愀爀琀攀爀攀搀 ഊ(slivered) almonds and dates. Cook well. Egg yolks may be added ਀琀漀眀愀爀搀猀 琀栀攀 攀渀搀 漀昀 挀漀漀欀椀渀最Ⰰ 戀甀琀 愀爀攀 渀漀琀 爀攀焀甀椀爀攀搀⸀  䤀 搀椀搀 渀漀琀 愀搀搀 愀渀礀 ഊwhen I tried this dish, which came out rather like an Indian "firni" ਀ⴀ ⴀⴀ 猀眀攀攀琀Ⰰ 瀀氀攀愀猀愀渀琀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 戀氀愀渀搀⸀  吀栀攀 爀攀挀椀瀀攀 猀愀礀猀 琀漀 猀瀀爀椀渀欀氀攀 ഊthe finished dish with sugar and cinnamon, but then, the "Libro de ਀䜀甀椀猀愀搀漀猀∀ 猀愀礀猀 琀漀 猀瀀爀椀渀欀氀攀 渀攀愀爀氀礀 ⨀攀瘀攀爀礀琀栀椀渀最⨀ 眀椀琀栀 猀甀最愀爀 愀渀搀⼀漀爀 ഊcinnamon, and de Nola comments in some other recipe that it can be ਀漀洀椀琀琀攀搀Ⰰ 猀椀渀挀攀 昀漀漀搀 猀栀漀甀氀搀 戀攀 挀漀漀欀攀搀 愀挀挀漀爀搀椀渀最 琀漀 礀漀甀爀 氀漀爀搀✀猀 琀愀猀琀攀⸀ഊ ਀吀栀攀 焀甀愀渀琀椀琀椀攀猀 氀椀猀琀攀搀 昀漀爀 ∀昀椀瘀攀 搀椀猀栀攀猀∀ 愀爀攀㨀 ㈀ 漀甀渀挀攀猀 漀昀 爀椀挀攀 昀氀漀甀爀Ⰰ ഊone ounce sugar, almond milk from a pound and a half of almonds. ਀䄀洀漀甀渀琀猀 愀爀攀 渀漀琀 最椀瘀攀渀 昀漀爀 琀栀攀 漀琀栀攀爀 椀渀最爀攀搀椀攀渀琀猀 ⴀⴀ 䤀 漀瀀琀攀搀 昀漀爀 愀 ഊginestada that was fairly thickly studded with dates and nuts. ਀ഊLady Brighid ni Chiarain of Tethba ਀䈀愀爀漀渀礀 漀昀 匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 䬀椀渀最搀漀洀ഊmka Robin Carroll-Mann *** harper at idt.net ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 　㐀 一漀瘀 ㄀㤀㤀㜀 　㤀㨀㐀㘀㨀㔀㈀ ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀 圀栀椀琀攀Ⰰ 䐀愀昀愀椀爀Ⰰ 䘀氀漀甀爀 ☀ 匀攀洀漀氀椀渀愀ഊ ਀䌀栀爀椀猀琀椀渀愀 瘀愀渀 吀攀琀猀 眀爀漀琀攀㨀ഊ> 4) Is there a (period) semolina pudding (cold) which uses dates, ਀㸀 猀瀀椀挀攀猀 愀渀搀 爀漀猀攀眀愀琀攀爀㼀  䤀 猀攀攀洀 琀漀 戀攀 搀攀瘀椀猀椀渀最 漀渀攀 戀甀琀 琀栀漀甀最栀琀 椀琀 渀漀琀ഊ> unlikely that a recipe already existed. ਀ഊI have a vague recollection of an Italian blancmange sort of stuff made ਀戀礀 洀椀砀椀渀最 猀琀椀氀氀ⴀ眀愀爀洀Ⰰ 挀漀漀欀攀搀 猀攀洀漀氀椀渀愀 眀椀琀栀 栀漀琀 猀琀椀爀爀攀搀 挀甀猀琀愀爀搀 愀渀搀 搀爀椀攀搀ഊfruit, and poured into a mold to set. I further have a vague ਀爀攀挀漀氀氀攀挀琀椀漀渀 琀栀愀琀 猀漀洀攀琀栀椀渀最 瘀攀爀礀 猀椀洀椀氀愀爀 椀猀 椀渀 攀椀琀栀攀爀 䔀瀀甀氀愀爀椀漀 漀爀ഊPlatina, except that I currently have neither source on hand to check. ਀䄀渀礀戀漀搀礀 攀氀猀攀 眀愀渀琀 琀漀 氀漀漀欀 椀渀琀漀 琀栀椀猀㼀 䘀愀椀氀椀渀最 琀栀愀琀Ⰰ 琀栀攀爀攀 椀猀 愀氀洀漀猀琀ഊcertainly some sort of hulwah in one of the Islamic sources, that comes ਀瀀爀攀琀琀礀 挀氀漀猀攀 琀漀 眀栀愀琀 礀漀甀 搀攀猀挀爀椀戀攀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Tue, 04 Nov 1997 20:48:14 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Mortrewes ਀ഊChristi Redeker wrote: ਀㸀 䌀愀渀 愀渀礀漀渀攀 琀攀氀氀 洀攀 眀栀愀琀 䴀漀爀琀爀攀眀攀猀 愀爀攀㼀  䤀 栀愀瘀攀 渀漀 爀攀昀攀爀攀渀挀攀猀 眀椀琀栀 洀攀 愀琀 眀漀爀欀 琀漀 氀漀漀欀 琀栀攀洀 甀瀀⸀  吀栀愀渀欀猀℀ഊ> ਀㸀 䴀甀爀欀椀愀氀ഊ ਀䴀漀爀琀爀攀眀猀Ⰰ 洀漀爀琀爀攀氀氀甀猀Ⰰ 洀漀爀琀爀攀眀攀猀Ⰰ 愀爀攀 愀氀氀 猀瀀漀漀渀愀戀氀攀 搀椀猀栀攀猀 戀攀猀琀 搀攀猀挀爀椀戀攀搀ഊas savory puddings made from boiled meat, poultry, or fish, ground in a ਀洀漀爀琀愀爀 ⠀栀攀渀挀攀 琀栀攀 渀愀洀攀Ⰰ 愀瀀瀀愀爀攀渀琀氀礀⤀Ⰰ 洀椀砀攀搀 眀椀琀栀 猀漀洀攀 漀昀 琀栀攀 挀漀漀欀椀渀最ഊbroth, and thickened with bread crumbs, or perhaps rice flour as a ਀猀甀戀猀琀椀琀甀琀攀⸀ 䔀砀琀爀愀 琀栀椀挀欀 搀椀猀栀攀猀Ⰰ 眀椀琀栀 戀爀攀愀搀 挀爀甀洀戀猀 愀搀搀攀搀 琀椀氀氀 琀栀攀 搀椀猀栀 椀猀ഊ"stondyng" and/or could be sliced, would have been "Double Mortrews". In ਀洀礀 漀瀀椀渀椀漀渀 琀栀椀猀 挀漀甀氀搀 戀攀 漀渀攀 漀昀 琀栀攀 搀椀猀栀攀猀 琀栀愀琀 最愀瘀攀 爀椀猀攀 琀漀 琀栀攀 洀礀琀栀ഊabout excessively spiced medieval meat dishes. But darn it, it isn't the ਀洀攀愀琀Ⰰ 椀琀✀猀 琀栀攀 ─␀⌀ 愀琀 ⌀␀─ 戀爀攀愀搀 挀爀甀洀戀猀⸀ 䤀 栀愀搀 猀椀洀椀氀愀爀 攀砀瀀攀爀椀攀渀挀攀猀 眀椀琀栀ഊhaggis, which just seems to eat up the seasonings without noticeable ਀攀昀昀攀挀琀⸀ഊ ਀䔀愀爀氀礀 椀渀 洀礀 琀椀洀攀 愀猀 愀渀 匀䌀䄀 挀漀漀欀Ⰰ 䤀 眀愀猀 琀漀氀搀 戀礀 䈀愀爀漀渀 匀愀氀愀愀洀愀氀氀愀栀 ⠀栀攀 漀昀ഊmustard soup fame) that mortrews was perhaps the only medieval European ਀搀椀猀栀 琀栀愀琀 椀琀 眀愀猀 椀洀瀀漀猀猀椀戀氀攀 琀漀 洀愀欀攀 琀愀猀琀攀 最漀漀搀⸀ 䄀昀琀攀爀 昀椀渀愀氀氀礀 栀愀瘀椀渀最ഊmastered haggis (more or less) I might be willing to take it on. ਀ഊFrom "The Forme of Cury": ਀∀㐀㘀ऀ䴀漀爀琀爀攀眀猀⸀ 吀愀欀攀 栀攀渀渀攀猀 愀渀搀 瀀漀爀欀 愀渀搀 猀攀攀琀栀 栀攀洀 琀漀最礀搀攀爀⸀ 吀愀欀攀 琀栀攀 氀礀爀攀ഊof hennes and of the pork and hewe it small, and grind it all to doust; ਀琀愀欀攀 戀爀攀搀攀 礀最爀愀琀攀搀 愀渀搀 搀漀 琀栀攀爀琀漀Ⰰ 愀渀搀 琀攀洀瀀攀爀 椀琀 眀椀琀栀 琀栀爀 猀攀氀昀 戀爀漀琀栀Ⰰ 愀渀搀ഊalye it with yolkes of ayren; and cast theron powdour fort. Boille it ਀愀渀搀 搀漀 琀栀攀爀椀渀 瀀漀眀搀漀甀爀 漀昀 最礀渀最攀爀Ⰰ 猀甀最愀爀Ⰰ 猀愀昀昀爀漀渀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 氀漀欀攀 琀栀愀琀ഊit be stondyng; and flour it with powdour gynger." ਀ഊNormally the very idea of a standing pottage makes me want to spew; I ਀琀栀椀渀欀 椀渀 琀栀椀猀 挀愀猀攀 琀栀攀 琀栀椀渀最 琀漀 搀漀 椀猀 洀愀欀攀 椀琀 愀猀 䐀漀甀戀氀攀 䴀漀爀琀爀攀眀猀Ⰰ 眀栀椀挀栀ഊshould end up resembling the filling of some of the French white ਀瀀甀搀搀椀渀最猀Ⰰ 愀渀搀 渀漀琀 琀漀漀 昀愀爀 昀爀漀洀 眀栀愀琀 栀愀最最椀猀 椀猀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀Ⰰ 攀椀琀栀攀爀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Fri, 14 Nov 1997 09:47:00 -0600 ਀䘀爀漀洀㨀 䰀 䠀攀爀爀ⴀ䜀攀氀愀琀琀 愀渀搀 䨀 刀 䜀攀氀愀琀琀 㰀氀椀漀渀琀愀洀爀 愀琀 瀀琀搀⸀渀攀琀㸀ഊSubject: SC - Yule Challenge ਀ഊWell, it was MY challenge, so I guess I have to come up with something good. ਀ഊI choose Cambridge Pudding. Yum! Perfect for very cold, blustery days, ਀攀挀漀渀漀洀椀挀愀氀Ⰰ 昀愀椀爀氀礀 攀愀猀礀Ⰰ 愀渀搀 最攀琀猀 猀攀爀瘀攀搀 椀渀 洀礀 栀漀甀猀攀 眀椀琀栀 猀椀渀最氀攀 挀爀攀愀洀 ⠀渀漀琀ഊfor the artery-clog conscious folks---sorry Tibor!). Ragnar will recognise ਀琀栀椀猀 漀渀攀ⴀⴀⴀ栀椀猀 氀愀搀礀 眀椀昀攀 刀漀眀愀渀 爀攀搀愀挀琀攀搀 椀琀 氀愀猀琀 礀攀愀爀⸀ 圀攀 洀愀搀攀 栀攀爀 搀漀 椀琀ഊblind, but I've given a "professional" redaction here. Rowan chose to use an ਀攀渀琀椀爀攀 猀琀椀挀欀 漀昀 戀甀琀琀攀爀 椀渀 琀栀攀 洀椀搀搀氀攀Ⰰ 眀栀椀挀栀 䤀 洀甀猀礀 猀愀礀 䤀 瀀爀攀昀攀爀爀攀搀⸀ 䌀甀琀琀椀渀最ഊthis at the table gives you a chicken-kiev-like experience, when the butter ਀爀甀猀栀攀猀 漀甀琀 愀渀搀 瀀甀搀搀氀攀猀 漀渀 琀栀攀 瀀氀愀琀琀攀爀⸀ഊ ਀䄀 一攀眀 䈀漀漀欀攀 漀昀 䌀漀漀欀攀爀椀攀Ⰰ 䨀⸀ 䴀甀爀爀攀氀氀Ⰰ ㄀㘀㄀㔀 ⠀夀攀猀Ⰰ 昀漀爀 礀漀甀 瀀甀爀椀猀琀猀 椀琀✀猀 ㄀㔀ഊyears too late. It's close enough for ME, however. In my book---as I was ਀琀愀甀最栀琀 眀栀攀渀 䤀 樀漀椀渀攀搀 礀攀愀爀猀 愀最漀Ⰰ 琀栀攀 匀䌀䄀 挀漀瘀攀爀猀 琀漀 ㄀㘀㔀　⤀⸀ഊ ਀䌀愀洀戀爀椀搀最攀 倀甀搀搀椀渀最ഊ ਀匀攀愀爀挀攀 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Ⰰ 洀椀渀挀攀 椀琀 眀椀琀栀 昀氀漀眀攀爀Ⰰ 洀椀渀挀琀 䐀愀琀攀猀ⰀഊCurrins, Nutmeg, Sinamon, and Pepper, minct Suit, new Milke warme, fine ਀匀甀最愀爀Ⰰ 愀渀搀 䔀最最攀猀㨀 琀愀欀攀 愀眀愀礀 猀漀洀攀 漀昀 琀栀攀椀爀 眀栀椀琀攀猀Ⰰ 眀漀爀欀 愀氀氀 琀漀最攀琀栀攀爀⸀ 吀愀欀攀ഊhalfe the Pudding on the one side, and the other on the other side, and make ਀椀琀 爀漀甀渀搀 氀椀欀攀 氀漀愀昀攀⸀ 吀栀攀渀 琀愀欀攀 䈀甀琀琀攀爀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀 琀栀攀 洀椀搀搀攀猀琀 漀昀 琀栀攀ഊPudding, and the other halfe aloft. Let your Liquor boyle, and throw your ਀倀甀搀搀椀渀最 椀渀Ⰰ 戀攀椀渀最 琀礀攀搀 椀渀 愀 昀愀椀爀攀 挀氀漀琀栀㨀 眀栀攀渀 椀琀 椀猀 戀漀礀氀攀搀 攀渀漀甀最栀 挀甀琀 椀琀 椀渀ഊthe middest and so serve it in. ਀ഊCambridge Pudding--Early American Cooking, Peter Pauper Press, White Plains NY ਀ഊ2 cups bread crumbs ਀㄀⼀㈀ 挀甀瀀 眀栀椀琀攀 昀氀漀甀爀ഊ1/2 cup whole wheat flower ਀㄀ 挀甀瀀 洀椀渀挀攀搀 搀愀琀攀猀ഊ1 1/2 cups currants ਀㄀ 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 渀甀琀洀攀最ഊ1 teaspoon ground Cinnamon ਀㄀⼀㐀 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 瀀攀瀀瀀攀爀ഊ3/4 cup chopped suet (chopped very fine) ਀㄀⼀㌀ 挀甀瀀 猀甀最愀爀ഊ3/4 cup milk, warmed ਀㈀ 攀最最猀ഊ3 tablespoons butter ਀ഊMix the breadcrumbs, flour, dried fruits, spices, and suet until well ਀戀氀攀渀搀攀搀⸀ 䈀攀愀琀 琀栀攀 攀最最猀 愀渀搀 洀椀氀欀 琀漀最攀琀栀攀爀Ⰰ 瀀漀甀爀 漀瘀攀爀 琀栀攀 戀爀攀愀搀 洀椀砀琀甀爀攀Ⰰ 愀渀搀ഊwork lightly with a spoon until well combined. Seperate the mixture into 2 ਀栀愀氀瘀攀猀Ⰰ 愀渀搀 昀漀爀洀 琀栀攀洀 戀漀琀栀 椀渀琀漀 爀漀甀渀搀猀 爀攀猀攀洀戀氀椀渀最 戀爀攀愀搀 氀漀愀瘀攀猀⸀ ⠀䠀攀爀攀 椀琀ഊleaves out the step of putting the ball or lump of butter against the bottom ਀漀昀 漀渀攀 漀昀 琀栀攀 搀漀甀最栀 戀愀氀氀猀⤀⸀ 倀爀攀猀猀 琀栀攀 戀漀琀琀漀洀 猀椀搀攀 漀昀 琀栀攀 爀攀洀愀椀渀椀渀最  氀漀愀昀ഊagainst the first, so that the butter is now at the center of the ball. ਀倀氀愀挀攀 琀栀攀 瀀甀搀搀椀渀最 戀愀氀氀 椀渀 琀栀攀 挀攀渀琀攀爀 漀昀 愀 氀愀爀最攀 爀漀甀渀搀 ⠀㈀　∀⤀ 挀栀攀攀猀攀挀氀漀琀栀⸀ഊWrap the pudding loosely, binding the ends at the top with a string. ਀䴀攀愀渀眀栀椀氀攀 戀爀椀渀最 愀 㐀 焀甀愀爀琀 瀀漀琀 漀昀 眀愀琀攀爀 琀漀 愀 爀漀氀氀椀渀最 戀漀椀氀⸀ 䐀爀漀瀀 琀栀攀 瀀甀搀搀椀渀最ഊin the pot, cover, and cook for 1 1/4 hours. Remove from water, unwrap ਀椀洀洀攀搀椀愀琀攀氀礀Ⰰ 猀氀椀挀攀 愀渀搀 猀攀爀瘀攀⸀ 匀攀爀瘀攀猀 㠀ഊ ਀一伀吀䔀㨀 䤀 昀椀渀搀 䤀✀搀 爀愀琀栀攀爀 栀愀瘀攀 椀琀 猀琀攀愀洀攀搀 ⠀愀渀 栀漀甀爀 椀猀 昀椀渀攀⤀Ⰰ 戀甀琀 琀栀愀琀✀猀 渀漀琀ഊquite a period practice. Also, we found it served rather more than 8. It is ਀攀砀琀爀攀洀攀氀礀 爀椀挀栀Ⰰ 愀渀搀 瘀攀爀礀 瘀攀爀礀 最漀漀搀⸀ഊ ਀䄀漀椀昀攀ഊ ਀ഊDate: Thu, 08 Jan 1998 17:38:07 EST ਀䘀爀漀洀㨀 洀攀氀挀㈀渀攀眀琀漀渀 愀琀 樀甀渀漀⸀挀漀洀 ⠀䴀椀挀栀愀攀氀 倀 一攀眀琀漀渀⤀ഊSubject: SC - redaction challenge ਀ഊto get back on the subject of cooking: ਀䤀 昀漀甀渀搀 愀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀 挀漀瀀椀攀搀 昀爀漀洀 䄀 一攀眀 䈀漀漀欀攀 漀昀 䌀漀漀欀攀爀椀攀Ⰰ 戀礀ഊJ.Murrell, 1615 (a little opp, but not by much) ਀ഊCambridge Pudding ਀ഊSearce grated Bread through a Cullinder, mince it with flower, minct ਀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Ⰰ 愀渀搀 倀攀瀀瀀攀爀Ⰰ 洀椀渀挀琀 匀甀椀琀Ⰰ 渀攀眀 䴀椀氀欀攀 眀愀爀洀攀Ⰰഊfine Sugar, and Egges: Take away 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 琀栀攀 漀渀攀 猀椀搀攀Ⰰ 愀渀搀 琀栀攀 漀琀栀攀爀 漀渀 琀栀攀ഊother side, and make it round like a loafe. Then take Butter, and put it ਀椀渀 琀栀攀 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 栀愀氀昀攀 愀氀漀昀琀⸀ 䰀攀琀 礀漀甀爀 䰀椀焀甀漀爀ഊboyle, and throw your Pudding in, being tyed in a faire cloth: when it is ਀戀漀礀氀攀搀 攀渀漀甀最栀 挀甀琀 椀琀 椀渀 琀栀攀 洀椀搀搀攀猀琀 愀渀搀 猀漀 猀攀爀瘀攀 椀琀 椀渀⸀ഊ ਀刀攀搀愀挀琀椀漀渀 倀氀攀愀猀攀℀ഊ ਀䰀愀搀礀 䈀攀愀琀爀椀砀ഊ ਀ഊDate: Sun, 18 Jan 1998 13:51:34 EST ਀䘀爀漀洀㨀 洀攀氀挀㈀渀攀眀琀漀渀 愀琀 樀甀渀漀⸀挀漀洀 ⠀䴀椀挀栀愀攀氀 倀 一攀眀琀漀渀⤀ഊSubject: SC - Cambridge Pudding revisited ਀ഊHaving a period potluck to go to (we have one every quarter in our ਀匀栀椀爀攀⤀Ⰰ 䤀 眀攀渀琀 愀栀攀愀搀 愀渀搀 甀猀攀搀 琀栀攀 爀攀搀愀挀琀椀漀渀 挀栀愀氀氀愀渀最攀 䤀 瀀甀琀 甀瀀 漀渀 氀椀猀琀 琀漀ഊget people talking about cooking agian. The pudding went over very well, ਀眀椀琀栀 猀攀瘀攀爀愀氀 瀀攀漀瀀氀攀 愀猀欀椀渀最 洀攀 椀昀 椀琀 眀愀猀 最漀椀渀最 琀漀 挀漀漀欀攀搀 昀漀爀 愀 昀攀愀猀琀 猀漀漀渀⸀ഊ ਀吀栀攀 爀攀搀愀挀琀椀漀渀 䤀 甀猀攀搀 眀愀猀 琀栀攀 漀渀攀 眀栀椀挀栀 挀愀洀攀 昀爀漀洀 吀栀攀 倀氀椀洀漀琀栀 倀氀愀渀琀愀琀椀漀渀ഊCookbook ਀ഊCambridge Pudding ਀ഊ2 cups bread crumbs (I used grated white) ਀㄀⼀㈀ 挀甀瀀 眀栀椀琀攀 昀氀漀甀爀ഊ1/2 cup wheat flour (Used just 1 cup of white flour, instead) ਀㄀ 挀甀瀀 洀椀渀挀攀搀 搀愀琀攀猀ഊ1 1/2 cups currents (I couldn't find currents here in Springfield, so I ਀    甀猀攀搀 爀愀椀猀椀渀猀 椀渀猀琀攀愀搀⤀ഊ1 teaspoon ground nutmeg ਀㄀ 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀ഊ1/4 teaspoon ground black pepper ਀    ⠀洀礀 欀椀搀猀 栀愀瘀攀 栀椀搀搀攀渀 洀礀 洀攀愀猀甀爀椀渀最 猀瀀漀漀渀猀Ⰰ 猀漀 䤀 甀猀攀 渀漀爀洀愀氀 攀愀琀椀渀最 猀瀀漀漀渀猀Ⰰ 愀氀氀ഊ tea/tablespoons are approximate) ਀㌀⼀㐀 挀甀瀀 猀甀攀琀Ⰰ 挀栀漀瀀瀀攀搀 昀椀渀攀ഊ1/3 cup sugar ਀㌀⼀㐀 挀甀瀀 洀椀氀欀Ⰰ 眀愀爀洀攀搀ഊ2 eggs ਀㌀ 琀愀戀氀攀猀瀀漀漀渀猀 戀甀琀琀攀爀ഊ ਀䴀椀砀 琀栀攀 挀爀甀洀戀猀Ⰰ 昀氀漀甀爀Ⰰ 搀爀椀攀搀 昀爀甀椀琀猀Ⰰ 猀瀀椀挀攀猀Ⰰ 愀渀搀 猀甀攀琀 甀渀琀椀氀 眀攀氀氀 戀氀攀渀搀攀搀⸀ഊBeat eggs and milk together, ਀⠀ 漀欀Ⰰ 琀栀椀猀 椀猀 眀栀攀爀攀 䤀 瀀愀甀猀攀搀 愀 戀椀琀Ⰰ 戀攀挀愀甀猀攀 琀栀攀 漀爀最椀渀愀氀 猀愀椀搀 琀漀 琀愀欀攀 愀眀愀礀ഊsome of the whites, yet this one didn't. I went ahead and put the full ਀琀眀漀 攀最最猀 椀渀Ⰰ 戀甀琀 搀椀搀 琀栀攀 漀爀最椀渀愀氀 洀攀愀渀 洀漀爀攀 琀栀愀渀 琀眀漀 攀最最猀 愀渀搀 猀攀瀀愀爀琀攀 猀漀洀攀ഊof them, if so, would that make a richer pudding? it was pretty rich as ਀椀琀 眀愀猀⸀ 猀漀洀攀琀栀椀渀最 琀漀 琀爀礀 渀攀砀琀 琀椀洀攀⤀ഊpour over the bread mixture , and work lightly with a spoon until well ਀挀漀洀戀椀渀攀搀⸀ 匀攀瀀愀爀愀琀攀 琀栀攀 洀椀猀琀甀爀攀 椀渀琀漀 ㈀ 栀愀氀瘀攀猀 愀渀搀 昀漀爀洀 琀栀攀洀 戀漀琀栀 椀渀琀漀ഊrounds resembling bread loaves. ਀⠀ 琀栀椀猀 椀猀 眀栀攀爀攀 椀琀 最漀琀 昀甀渀⸀ 琀栀攀 搀漀甀最栀 眀愀猀 眀愀礀 琀漀漀 眀攀琀 琀漀 搀漀 琀栀椀猀⸀ 戀攀氀椀攀瘀攀ഊme, I tried. I ended up putting half the mix on the tea- towel, putting ਀琀栀攀 戀甀琀琀攀爀 椀渀 琀栀攀 洀椀搀搀氀攀Ⰰ 愀渀搀 瀀氀愀挀椀渀最 琀栀攀 漀琀栀攀爀 栀愀氀昀 漀渀 琀漀瀀Ⰰ 洀愀欀椀渀最 猀甀爀攀ഊI sealed in the butter, with a spoon) ਀倀爀攀猀猀 琀栀攀 戀漀琀琀漀洀 猀椀搀攀 漀昀 琀栀攀 爀攀洀愀椀渀椀渀最 氀漀愀昀 愀最愀椀渀猀 琀栀攀 昀椀爀猀琀Ⰰ 猀漀 琀栀愀琀 琀栀攀ഊbutter is now at the center of a ball. Place the pudding ball in the ਀挀攀渀琀攀爀 漀昀 愀 氀愀爀最攀 爀漀甀渀搀 嬀㈀　∀崀漀昀 挀栀攀攀猀攀挀氀漀琀栀⸀ഊ(the cheesecloth here in Spfd is really loosely woven, so I used on of my ਀琀攀愀ⴀ琀漀眀攀氀猀Ⰰ 琀栀攀 欀椀渀搀 眀栀椀挀栀 椀猀 攀洀戀爀椀漀攀爀攀搀 漀渀 漀渀攀 漀昀 琀栀攀 挀漀爀渀攀爀猀Ⰰ 椀渀猀琀攀愀搀⸀ഊIt worked perfectly) ਀圀爀愀瀀 琀栀攀 瀀甀搀搀椀渀最 氀漀漀猀攀氀礀Ⰰ 戀椀渀搀椀渀最 琀栀攀 攀渀搀猀 愀琀 琀栀攀 琀漀瀀 眀椀琀栀 愀 猀琀爀椀渀最⸀ഊMeanwhile bring a 4 quart pot of water to a rolling boil. Drop the ਀瀀甀搀搀椀渀最 椀渀 琀栀攀 瀀漀琀Ⰰ 挀漀瘀攀爀Ⰰഊ(I didn't,since I thought the pudding had to be susbened in the water. ਀䤀渀猀琀攀愀搀 䤀 琀椀攀搀 琀栀攀 戀愀最 琀漀 愀 猀琀椀挀欀 猀漀 琀栀愀琀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 瀀甀搀搀椀渀最 眀漀甀氀搀ഊnot touch the bottom of the pot) ਀愀渀搀 挀漀漀欀 昀漀爀 ㄀ ㄀⼀㐀 栀漀甀爀猀⸀ 刀攀洀漀瘀攀 昀爀漀洀 眀愀琀攀爀Ⰰ 甀渀眀爀愀瀀 椀洀洀攀搀椀愀琀攀氀礀Ⰰ 猀氀椀挀攀ഊand serve. Serves 8 ਀ഊI had a lot of fun with this one, and am willing to do it again. while ਀琀栀攀 爀攀挀椀瀀攀 猀愀椀搀 猀攀爀瘀攀猀 㠀Ⰰ 䤀琀 椀猀 愀眀氀昀甀氀 爀椀挀栀Ⰰ 琀漀 洀礀 琀愀猀琀攀 愀渀礀眀愀礀猀 ⠀洀甀猀琀 戀攀ഊthe suet), I would cut the ball smaller. Although, one ball to a table at ਀愀 昀攀愀猀琀 眀漀甀氀搀 戀攀 椀洀瀀爀攀猀猀椀瘀攀⸀ഊ ਀搀椀搀 愀渀礀漀渀攀 攀氀猀攀 琀爀礀 琀栀椀猀Ⰰ 愀渀搀 椀昀 猀漀Ⰰ 栀漀眀 搀椀搀 椀琀 挀漀洀攀 漀甀琀 昀漀爀 礀漀甀㼀ഊLady Beatrix ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㤀 䨀愀渀 ㄀㤀㤀㠀 ㄀㠀㨀㔀㐀㨀　　 ⴀ　㘀　　ഊFrom: L Herr-Gelatt and J R Gelatt ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䌀愀洀戀爀椀搀最攀 瀀甀搀搀椀渀最ഊ ਀䠀愀瘀椀渀最 愀 瀀攀爀椀漀搀 瀀漀琀氀甀挀欀 琀漀 最漀 琀漀 ⠀眀攀 栀愀瘀攀 漀渀攀 攀瘀攀爀礀 焀甀愀爀琀攀爀 椀渀 漀甀爀ഊShire), I went ahead and used the redaction challange I put up on list to ਀最攀琀 瀀攀漀瀀氀攀 琀愀氀欀椀渀最 愀戀漀甀琀 挀漀漀欀椀渀最 愀最椀愀渀⸀ 吀栀攀 瀀甀搀搀椀渀最 眀攀渀琀 漀瘀攀爀 瘀攀爀礀 眀攀氀氀Ⰰഊwith several people asking me if it was going to cooked for a feast soon. ਀ഊthe redaction I used was the one which came from The Plimoth Plantation ਀䌀漀漀欀戀漀漀欀ഊ ਀䌀愀洀戀爀椀搀最攀 倀甀搀搀椀渀最ഊ((recipe deleted)) ਀䰀愀搀礀 䈀攀愀琀爀椀砀ഊ ਀夀攀猀Ⰰ 䤀 搀椀搀 琀栀椀猀 愀琀 愀 挀漀漀欀✀猀 最甀椀氀搀 琀栀椀渀最礀 愀 眀栀椀氀攀 戀愀挀欀⸀ 䤀琀✀猀 栀攀愀瘀攀渀氀礀⸀ 圀攀ഊserved it with warm cream, and that pool of butter in the middle is ਀眀漀渀搀攀爀昀甀氀⸀ 圀攀 猀琀攀愀洀攀搀 椀渀猀琀攀愀搀 漀昀 戀漀椀氀椀渀最 猀椀渀挀攀 椀琀✀猀 焀甀椀挀欀攀爀⸀ 䤀 愀最爀攀攀 琀栀愀琀 椀琀ഊserves way more than 8. ਀ഊThe original is from: A New Booke of Cookerie, J. Murrell, 1615. A very good ਀瘀攀爀猀椀漀渀 挀愀渀 戀攀 昀漀甀渀搀 ⠀爀攀搀愀挀琀攀搀 愀渀搀 渀漀琀⤀ 椀渀 䔀愀爀氀礀 䄀洀攀爀椀挀愀渀 䌀漀漀欀椀渀最Ⰰ 刀攀挀椀瀀攀猀ഊfrom America's Historic Sites, peter pauper Press, White Plains NY 1985. It ਀愀瀀瀀攀愀爀猀 椀渀 琀栀攀 猀攀挀琀椀漀渀 攀渀琀椀琀氀攀搀 ⠀猀甀爀瀀爀椀猀攀⤀ ∀倀氀椀洀漀甀琀栀 倀氀愀渀琀愀琀椀漀渀∀⸀ഊ ਀ഊDate: Sun, 31 May 1998 20:44:22 EDT ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Yorkshire pudding. ਀ഊCorwynWdwd at aol.com writes: ਀ഊ<< If there aren't any sources known, then ਀ 眀攀 瀀爀漀戀愀戀氀礀 眀漀渀✀琀 搀漀 椀琀 愀琀 愀氀氀⸀ 䄀渀礀 猀甀最最攀猀琀椀漀渀猀㼀ഊ >> ਀ഊAl-Baghdadi has several recipes that describe the making of flat breads with ਀愀猀猀漀爀琀攀搀 昀椀氀氀椀渀最猀 眀栀椀挀栀 愀爀攀 瀀氀愀挀攀 戀礀 琀栀攀 昀椀爀攀 眀椀琀栀 愀 挀栀椀挀欀攀渀 栀甀渀最 愀戀漀瘀攀 琀栀攀洀ഊwhich drips it's juices onto the flatbread as it roasts. Although not exactly ਀∀夀漀爀欀猀栀椀爀攀∀ 瀀甀搀搀椀渀最Ⰰ 椀琀 搀攀昀椀渀椀琀攀氀礀 栀愀猀 琀栀攀 戀愀猀椀挀 椀渀琀攀渀琀⸀ 䤀䤀刀䌀Ⰰ 琀栀攀爀攀 愀爀攀 愀氀猀漀ഊa couple of recipes in Le Manegier which describe a similar process. Hope this ਀栀攀氀瀀猀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Thu, 04 Jun 1998 15:48:24 PDT ਀䘀爀漀洀㨀 ∀匀愀爀愀栀 伀氀搀攀渀戀甀爀最∀ 㰀昀氀椀搀愀椀猀㘀㠀㘀㠀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: SC - Yorkshire pudding. ਀ഊ>I'm asking Good Sir. I want the recipe. ਀㸀ഊ>Corwyn ਀ഊI just found out (after I fixed my internet) that my grandma uses ਀瀀愀渀挀愀欀攀 洀椀砀Ⰰ 戀甀琀 栀攀爀攀 椀猀 琀栀攀 爀攀挀椀瀀椀攀 漀甀琀 漀昀 戀攀琀琀礀 挀爀漀挀欀攀爀⸀ഊ ਀夀漀爀欀猀栀椀爀攀 倀甀搀搀椀渀最 眀椀琀栀 刀漀愀猀琀 䈀攀昀昀ഊ ਀   吀栀攀 瀀甀搀搀椀渀最 瀀甀昀昀猀 栀椀最栀 搀甀爀椀渀最 戀愀欀椀渀最Ⰰ 琀栀攀渀 挀漀氀氀愀瀀猀攀猀 椀渀 挀攀渀琀攀爀Ⰰഊleaving high crispy edges. ਀ഊThirty minutes before rib or boneless rib roast is done, prepare ਀夀漀爀欀猀栀椀爀攀 倀甀搀搀椀渀最 ⠀戀攀氀漀眀⤀⸀  䠀攀愀琀 猀焀甀愀爀攀 瀀愀渀Ⰰ 㤀砀㤀砀㈀ 椀渀挀栀攀猀Ⰰ 椀渀 漀瘀攀渀⸀ഊRemove roast from oven; spoon off drippings and add melted shortening, ਀椀昀 渀攀攀搀攀搀Ⰰ 琀漀 洀攀愀猀甀爀攀 ㄀⼀㈀ 挀甀瀀⸀ഊ ਀䤀渀挀爀攀愀猀攀 漀瘀攀渀 琀攀洀瀀攀爀愀琀甀爀攀 琀漀 㐀㈀㔀뀀⸀  刀攀琀甀爀渀 爀漀愀猀琀 琀漀 漀瘀攀渀⸀ 倀氀愀挀攀 栀漀琀ഊdrippings in heated square pan; pour in Yorkshire Pudding batter. Bake ਀㄀　 洀椀渀⸀  刀攀洀漀瘀攀 爀漀愀猀琀㬀 挀漀渀琀椀渀甀攀 戀愀欀椀渀最 瀀甀搀搀椀渀最 ㈀㔀 琀漀㌀　 洀椀渀 氀漀渀最攀爀⸀ 䌀甀琀ഊpudding into squares; serve with roast. ਀ഊ6 to 9 servings. ਀ഊYorkshire Pudding ਀ഊ1 cup all-purpose flour* ਀㄀⼀㈀ 琀攀愀猀瀀漀漀渀 猀愀氀琀ഊ1 cup milk ਀㈀ 攀最最猀ഊ ਀䴀椀砀 愀氀氀 椀渀最爀攀搀椀攀渀琀猀 眀椀琀栀 栀愀渀搀 戀攀愀琀攀爀 樀甀猀琀 甀渀琀椀氀 猀洀漀漀琀栀⸀ഊ ਀⨀䐀漀 渀漀琀 甀猀攀 猀攀氀昀ⴀ爀椀猀椀渀最 昀氀漀甀爀 椀渀 琀栀椀猀 爀攀挀椀瀀攀⸀⨀ഊ ਀匀漀爀爀礀Ⰰ 椀琀 椀猀渀✀琀 眀栀愀琀 䤀 琀栀漀甀最栀琀 猀栀攀 眀漀甀氀搀 琀攀氀氀 洀攀 礀漀甀 搀漀渀✀琀 栀愀瘀攀 琀漀 甀猀攀ഊthe roast beef juices either. Just use something that will grease the ਀瀀愀渀 甀瀀 ⠀攀砀⸀  戀甀琀琀攀爀Ⰰ 洀愀爀最爀椀渀攀Ⰰ 挀爀椀猀挀漀⤀  夀漀甀 爀攀愀氀氀礀 搀漀渀✀琀 栀愀瘀攀 琀漀 栀攀愀琀 椀琀ഊup the pan either. Sorry again about this I was misleaded. ਀䘀氀椀搀愀椀猀 ⠀氀愀搀礀 渀漀琀 猀椀爀⤀⠀氀漀氀  㨀⤀ഊ ਀ഊDate: Sun, 19 Jul 1998 15:45:56 EDT ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Bean Bread ਀ഊallilyn at juno.com writes: ਀㰀㰀  圀栀愀琀 漀琀栀攀爀 猀漀爀琀猀 漀昀 瀀甀搀搀椀渀最猀 眀漀甀氀搀 甀猀攀 愀渀礀 欀椀渀搀 漀昀 眀栀攀愀琀㼀  㸀㸀ഊ ਀䤀✀洀 渀漀琀 焀甀椀琀攀 猀甀爀攀 眀栀愀琀 礀漀甀✀爀攀 愀猀欀椀渀最 栀攀爀攀 戀甀琀 戀爀攀愀搀 瀀甀搀搀椀渀最猀 挀漀洀攀 椀渀猀琀愀渀琀氀礀琀漀 洀椀渀搀⸀ 吀栀攀爀攀 椀猀 愀氀猀漀 愀 爀攀挀椀瀀攀 椀渀 吀眀漀 䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 䌀漀漀欀攀爀礀 䈀漀欀攀猀∀ 挀愀氀氀攀搀∀䌀栀攀爀礀漀渀猀∀ 琀栀愀琀 椀猀 戀愀猀椀挀愀氀氀礀 挀栀攀爀爀礀 樀甀椀挀攀⼀瀀甀氀瀀 琀栀椀挀欀攀渀攀搀 眀椀琀栀 爀椀挀攀 昀氀漀甀爀Ⰰ䤀䤀刀䌀⸀ഊ ਀刀愀猀 ⠀猀瀀攀氀氀攀搀 䄀✀愀焀氀⤀ഊ ਀ഊDate: Sun, 19 Jul 1998 16:03:10 -0500 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - Bean Bread ਀ഊallilyn at juno.com writes: ਀㰀㰀  圀栀愀琀 漀琀栀攀爀 猀漀爀琀猀 漀昀 瀀甀搀搀椀渀最猀 眀漀甀氀搀 甀猀攀 愀渀礀 欀椀渀搀 漀昀 眀栀攀愀琀㼀 㸀㸀ഊ ਀倀氀甀洀 瀀甀搀搀椀渀最 眀栀椀挀栀 椀猀 䔀氀椀稀愀戀攀琀栀愀渀 椀渀 漀爀椀最椀渀 愀渀搀 䴀爀猀⸀ 吀愀猀栀椀猀✀ 䰀椀琀琀氀攀 倀甀搀搀椀渀最猀 昀爀漀洀 琀栀攀 刀攀挀攀椀瀀琀 䈀漀漀欀 漀昀 䴀爀猀⸀ 䄀渀渀 䈀氀攀渀挀漀眀攀 ㄀㘀㤀㐀⸀  吀栀攀猀攀 愀爀攀 愀 挀爀漀猀猀 戀攀琀眀攀攀渀 愀 挀甀猀琀愀爀搀 愀渀搀 愀 氀攀愀瘀攀渀攀搀 戀爀攀愀搀 愀渀搀 洀漀猀琀 爀攀猀攀洀戀氀攀 戀爀椀漀挀栀攀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Sun, 19 Jul 1998 19:42:25 EDT ਀䘀爀漀洀㨀 䴀漀爀搀漀渀渀愀㈀㈀ 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - making liver pudding ਀ഊLrdRas at aol.com writes: ਀㸀䌀愀渀 愀渀礀漀渀攀 栀攀氀瀀 洀攀 眀椀琀栀 搀漀挀甀洀攀渀琀愀琀椀漀渀 昀漀爀 洀攀愀琀 搀椀猀栀攀猀 挀愀氀氀攀搀 瀀甀搀搀椀渀最猀㼀  ഊ ਀䤀 欀渀漀眀 琀栀愀琀 椀渀 洀礀 椀渀ⴀ氀愀眀猀 瀀愀爀琀 漀昀 琀栀攀 挀漀甀渀琀爀礀 ⠀愀 瀀愀爀琀 漀昀 匀漀甀琀栀 䌀愀爀漀氀椀渀愀 猀攀琀琀氀攀搀 戀礀 䜀攀爀洀愀渀猀 愀渀搀 琀栀甀猀 挀愀氀氀攀搀 琀栀攀 ∀䐀甀琀挀栀 䘀漀爀欀∀⤀ 眀攀 洀愀欀攀 氀椀瘀攀爀 瀀甀搀搀椀渀最⸀  夀漀甀 琀愀欀攀 琀栀攀 漀爀最愀渀 洀攀愀琀Ⰰ 琀栀攀 琀漀渀最甀攀Ⰰ 猀漀洀攀 漀昀 琀栀攀 猀欀椀渀Ⰰ 愀渀搀 琀栀攀 眀攀氀氀 挀氀攀愀渀攀搀 昀攀攀琀Ⰰ 愀渀搀 戀漀椀氀 椀琀 眀椀琀栀 猀愀氀琀Ⰰ 瀀攀瀀瀀攀爀Ⰰ  挀愀礀攀渀渀攀猀Ⰰ 愀渀搀 漀渀椀漀渀猀 甀渀琀椀氀 琀栀攀 氀椀瘀攀爀 戀攀最椀渀猀 琀漀 搀椀猀椀渀琀攀最爀愀琀攀 愀渀搀 琀栀攀 搀椀猀栀 栀愀猀 戀攀最甀渀 琀漀 戀攀 最攀氀愀琀椀渀漀甀猀⸀  䌀漀漀氀 椀琀 愀渀搀 攀椀琀栀攀爀 猀栀愀瀀攀 椀琀 椀渀琀漀 挀愀欀攀猀 漀爀 猀琀甀昀昀 椀琀 椀渀琀漀 琀栀攀 瀀椀最 椀渀琀攀猀琀椀渀攀猀⸀  圀栀攀渀 挀漀漀氀攀搀 愀渀搀 猀栀愀瀀攀搀Ⰰ 椀琀 椀猀 挀愀氀氀攀搀 氀椀瘀攀爀 瀀甀搀搀椀渀最⸀  䈀礀 琀栀攀 眀愀礀Ⰰ 琀栀椀猀 挀愀渀 戀攀 欀攀瀀琀 愀 眀攀攀欀 琀漀 琀攀渀 搀愀礀猀 甀渀搀攀爀 爀攀昀爀椀最攀爀愀琀椀漀渀 漀爀 挀愀渀渀攀搀⸀  䘀爀攀攀稀椀渀最 椀琀 挀栀愀渀最攀猀 琀栀攀 昀氀愀瘀漀爀 漀昀 琀栀攀 漀渀椀漀渀猀 琀漀 琀栀攀 攀砀琀攀渀琀 琀栀愀琀 琀栀攀 搀椀猀栀 椀猀 漀昀琀攀渀 椀渀攀搀椀戀氀攀 愀昀琀攀爀 昀爀攀攀稀椀渀最⸀  匀愀洀攀 最漀攀猀 昀漀爀 漀渀椀漀渀 猀愀甀猀愀最攀⸀  䤀渀 洀礀 漀瀀椀渀椀漀渀Ⰰ 礀漀甀 猀栀漀甀氀搀 渀攀瘀攀爀 昀爀攀攀稀攀 愀渀礀 搀椀猀栀 挀漀渀琀愀椀渀椀渀最 漀渀椀漀渀⸀ 䤀琀 挀愀渀 戀攀 爀攀眀愀爀洀攀搀 愀渀搀 猀攀爀瘀攀搀 漀瘀攀爀 最爀椀琀猀 漀爀 爀椀挀攀 昀漀爀 愀 最爀攀愀琀 戀爀攀愀欀昀愀猀琀 琀爀攀愀琀⸀ഊ<> ਀ഊ Or sliced cold and served with mustard on brown bread for sandwiches. ਀ഊMordonna ਀ഊI think I'm gonna go to the carneciera and buy some liver and kidneys ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㐀 䄀甀最 ㄀㤀㤀㠀 ㄀　㨀㐀㤀㨀㔀㄀ ⬀㄀　　　ഊFrom: The Cheshire Cat ਀匀甀戀樀攀挀琀㨀 刀攀㨀  匀䌀 ⴀ 倀爀攀琀攀渀搀椀渀最 眀攀✀爀攀 愀琀 倀攀渀渀猀椀挀ഊ ਀㸀吀栀攀 猀琀攀眀 愀渀搀 猀挀漀渀攀猀 猀漀甀渀搀 氀漀瘀攀氀礀Ⰰ 戀甀琀 栀攀爀攀 椀渀 䌀攀渀琀爀愀氀 䌀愀椀搀 ⠀眀栀攀爀攀 椀琀 瀀氀愀渀猀 琀漀ഊ>be 107 degrees today) we need something *cold*! ਀ഊAnd to finish things up, how about some rose pudding? ਀ⴀ ⴀ匀椀愀渀愀渀ഊ ਀刀漀猀攀 倀甀搀搀椀渀最ഊCurye on Inglysch ਀ഊTake thyke milke; sethe it. Cast therto sugur, a gode porcioun; pynes, ਀搀愀琀攀猀 礀洀礀渀挀攀搀Ⰰ 挀愀渀攀氀Ⰰ 愀渀搀 瀀漀眀搀漀甀爀 最礀渀最攀爀㬀 愀渀搀 猀攀攀琀栀 椀琀Ⰰ 愀渀搀 愀氀礀攀 椀琀 眀椀琀栀ഊflours of white rosis, and flour of rys, Cole it; salt it and messe it ਀昀漀爀琀栀⸀ 䤀昀 琀栀漀甀 眀椀氀琀 椀渀 猀琀攀搀攀 漀昀 愀氀洀漀甀渀搀攀 洀礀氀欀攀Ⰰ 琀愀欀攀 猀眀攀琀攀 挀爀攀洀 漀昀 欀礀渀攀⸀ഊ ਀倀攀琀愀氀猀 漀昀 漀渀 昀甀氀氀ⴀ戀氀漀眀渀 戀甀琀 甀渀猀栀爀椀瘀攀氀氀攀搀 眀栀椀琀攀 爀漀猀攀ഊ4 Lvl Tbs rice flour (or cornflour) ਀㄀㄀⼀㐀 挀甀瀀猀 愀氀洀漀渀搀 洀椀氀欀ഊ50g sugar ਀㌀⼀㐀 琀猀瀀 挀椀渀渀愀洀漀渀ഊ3/4 tsp ground ginger ਀㈀㄀⼀㈀ 挀甀瀀猀 猀椀渀最氀攀 挀爀攀愀洀ഊPinch salt ਀㄀　 搀攀猀猀攀爀琀 搀愀琀攀猀Ⰰ 猀琀漀渀攀搀 愀渀搀 昀椀渀攀氀礀 挀栀漀瀀瀀攀搀ഊ1 Tbs chopped pine nut kernels ਀ഊ(I thought at first that the 'Thyke Mylke' mentioned might have meant sour ਀洀椀氀欀 漀爀 挀甀爀搀 挀栀攀攀猀攀Ⰰ 栀漀眀攀瘀攀爀 䤀 搀椀猀挀漀瘀攀爀攀搀 椀琀 眀愀猀 爀椀挀栀 愀氀洀漀渀搀 洀椀氀欀⸀⤀ഊ ਀吀愀欀攀 琀栀攀 瀀攀琀愀氀猀 漀昀昀 琀栀攀 爀漀猀攀 漀渀攀 戀礀 漀渀攀Ⰰ 愀渀搀 猀渀椀瀀 漀昀昀 琀栀攀 攀渀搀 眀栀椀挀栀 眀愀猀ഊattached to the seed case. Blach the petals in boiling water for 2 ਀洀椀渀甀琀攀猀Ⰰ 琀栀攀渀 瀀爀攀猀猀 戀攀琀眀攀攀渀 猀攀瘀攀爀愀氀 猀栀攀攀琀猀 漀昀 猀漀昀琀 欀椀琀挀栀攀渀 瀀愀瀀攀爀 愀渀搀 瀀甀琀 愀ഊheavy flat weight on top to squeeze them dry. (They may look depressingly ਀最爀攀礀椀猀栀Ⰰ 戀甀琀 戀氀攀渀搀椀渀最 眀椀氀氀 挀甀爀攀 琀栀攀 搀椀猀栀✀猀 挀漀洀瀀氀攀砀椀漀渀⤀ 倀甀琀 琀栀攀 爀椀挀攀 昀氀漀甀爀ഊor cornflour in a saucepan, and blend it into enough of the milk to make a ਀猀洀漀漀琀栀 挀爀攀愀洀⸀  匀琀椀爀 椀渀 琀栀攀 爀攀愀洀椀渀椀渀最 洀椀氀欀⸀ 倀氀愀挀攀 琀栀攀 瀀愀渀 漀瘀攀爀 愀 氀漀眀 栀攀愀琀Ⰰഊand stir until the mixture starts to thicken. ਀倀甀琀 椀渀 椀渀 愀渀 攀氀攀挀琀爀椀挀 戀氀攀渀搀攀爀 愀渀搀 愀搀搀 琀栀攀 猀甀最愀爀Ⰰ 猀瀀椀挀攀猀 愀渀搀 爀漀猀攀 瀀攀琀愀氀猀Ⰰഊprocess until fully blended, then add and blend in the cream and salt. ਀倀甀琀 琀栀攀 洀椀砀 椀渀琀漀 愀 栀攀愀瘀礀 猀愀甀挀攀瀀愀渀Ⰰ 愀渀搀 猀琀椀爀 漀瘀攀爀 愀 瘀攀爀礀 氀漀眀 栀攀愀琀Ⰰ 戀攀氀漀眀 琀栀攀ഊboil, until it is the consistancy of softly whipped cream. Stir in most of ਀琀栀攀 挀栀漀瀀瀀攀搀 搀愀琀攀猀 愀渀搀 瀀椀渀攀 渀甀琀猀 愀渀搀 猀琀椀爀 昀漀爀 ㈀ 洀椀渀甀琀攀 洀愀爀攀⸀  吀甀爀渀 椀渀琀漀 愀ഊglass or decoratice bowl and cool. Stir occasionally while cooling to ਀瀀爀攀瘀攀渀琀 愀 猀欀椀渀 昀漀爀洀椀渀最⸀  䌀栀椀氀氀猀⸀  䨀甀猀琀 戀攀昀漀爀攀 猀攀爀瘀椀渀最 搀攀挀漀爀愀琀攀 眀椀琀栀 琀栀攀ഊreamining dates and nuts. ਀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀ഊMarina Denton ਀猀椀愀渀愀渀 愀琀 最攀漀挀椀琀椀攀猀⸀挀漀洀ഊ ਀ഊDate: Sun, 4 Oct 1998 14:55:21 +0000 ਀䘀爀漀洀㨀 戀愀最戀愀渀攀 愀琀 椀砀㈀⸀椀砀⸀渀攀琀挀漀洀⸀挀漀洀ഊSubject: Re: SC - More lamb-Black Pudding ਀ഊFrom 'Dighby' ਀ഊTake a quart of sheeps blood, and a quart of cream; ten eggs, the ਀礀漀氀欀猀 愀渀搀 琀栀攀 眀栀椀琀攀猀 戀攀愀琀攀渀 眀攀氀氀 琀漀最攀琀栀攀爀㨀 猀琀椀爀 愀氀氀 琀栀椀猀 氀椀焀甀漀爀 瘀攀爀礀ഊwell then thicken it with grated bread, and oatmeal finely beaten, of ਀攀愀挀栀 愀 氀椀欀攀 焀甀愀渀琀椀琀礀㬀 戀攀攀昀 猀甀攀琀 昀椀渀攀氀礀 猀栀爀攀愀搀 愀渀搀 洀愀爀爀漀眀 椀渀 氀椀琀琀氀攀ഊlumps, season it with a little nutmeg and cloves and mace mingled ਀眀椀琀栀 猀愀氀琀Ⰰ 愀 氀椀琀琀氀攀 猀眀攀攀琀ⴀ洀愀爀樀漀爀愀洀Ⰰ 吀栀礀洀攀 愀渀搀 瀀攀渀渀礀ⴀ爀漀礀愀氀 猀栀爀攀搀 瘀攀爀礀ഊwell together and mingle them with the other things. Some put in a ਀昀攀眀 挀甀爀爀攀渀琀猀Ⰰ 琀栀攀渀 昀椀氀氀 琀栀攀洀 椀渀 挀氀攀愀渀昀攀搀 最甀琀猀Ⰰ 愀渀搀 戀漀椀氀 琀栀攀洀ഊcarefully. ਀ഊI do realize that the book I got this from is out of period. This is ਀琀栀攀 攀愀爀氀椀攀猀琀 戀氀愀挀欀 瀀甀搀搀椀渀最 爀攀挀椀瀀椀攀 䤀 挀漀甀氀搀 昀椀渀搀⸀ഊ ਀䈀愀搀最攀爀ഊ ਀ഊDate: Tue, 15 Jun 1999 18:57:34 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: SC - Processing Suet - was: Art/Sci results ਀ഊMelcnewton wrote: ਀㸀 䘀爀漀洀㨀 䈀爀漀眀渀椀渀最Ⰰ 匀甀猀愀渀 圀⸀ 㰀戀猀甀猀愀渀 愀琀 挀漀爀瀀⸀攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊ> >>put in a great store of Beef suet well beaten, and small shred, ਀㸀 㸀ഊ> >I have been wondering about how one processes beef suet. The suet I have ਀㸀 㸀猀攀攀渀 甀猀甀愀氀氀礀 栀愀猀 猀漀洀攀 洀攀愀琀 猀琀椀氀氀 愀琀琀愀挀栀攀搀⸀  䐀漀 礀漀甀 樀甀猀琀 挀甀琀 琀栀攀 洀攀愀琀 漀昀昀ഊ> >and chop it? Do you ever cook it some way? ਀㸀 㸀ഊ> >Eleanor d'Aubrecicourt ਀ഊ> The few times I've done this is by rendering out. In other words, you fry ਀㸀 琀栀攀 猀甀攀琀 甀渀琀椀氀 椀琀✀猀 猀洀愀氀氀 栀愀爀搀 氀甀洀瀀猀Ⰰ 琀栀攀渀 琀栀爀漀眀 愀眀愀礀 ⠀漀爀 昀攀攀搀 琀漀 琀栀攀 搀漀最Ⰰഊ> your choice) the lumps and save the melted fat. Put the fat in the ਀㸀 爀攀昀爀椀最攀爀愀琀漀爀 琀漀 栀愀爀搀攀渀⸀ 䔀椀琀栀攀爀 挀栀漀瀀 椀渀琀漀 戀椀琀猀 ⠀眀栀椀挀栀 椀琀 挀愀氀氀猀 昀漀爀 椀渀 洀礀ഊ> Cambridge pudding recipe) or remelt if needed. ਀㸀 䈀攀愀琀爀椀砀 漀昀 吀愀渀攀琀ഊ> Oakheart, Calontir ਀ഊIf the nineteenth-century instructions for various plum-pudding-type ਀椀琀攀洀猀 愀爀攀 愀渀礀 最甀椀搀攀Ⰰ 䤀 最攀琀 琀栀攀 椀洀瀀爀攀猀猀椀漀渀 琀栀愀琀 琀栀攀 猀甀攀琀Ⰰ 眀栀椀挀栀 挀漀洀攀猀ഊinterleafed (is that a word? it should be) with some rather tough ਀洀攀洀戀爀愀渀漀甀猀 琀椀猀猀甀攀Ⰰ 猀栀漀甀氀搀 戀攀 挀栀椀氀氀攀搀Ⰰ 漀爀 攀瘀攀渀 瀀愀爀琀椀愀氀氀礀 昀爀漀稀攀渀Ⰰ 愀渀搀 琀栀攀渀ഊgrated on a box grater, which removes most, but not all, of the ਀洀攀洀戀爀愀渀攀猀⸀ 䄀猀 昀愀爀 愀猀 䤀 挀愀渀 琀攀氀氀Ⰰ 琀栀攀 攀渀琀椀爀攀 瀀漀椀渀琀 漀昀 甀猀椀渀最 琀栀攀 昀愀琀 椀渀ഊthis minimally processed form is that some of that adipose tissue (as ਀漀瀀瀀漀猀攀搀 琀漀 洀攀爀攀氀礀 琀栀攀 昀愀琀 挀漀渀琀愀椀渀攀搀 琀栀攀爀攀椀渀⤀ 挀漀渀琀爀椀戀甀琀攀猀 最爀攀愀琀氀礀 琀漀 琀栀攀ഊtexture of a cooked pastry or pudding, just as it might if you lard a ਀爀漀愀猀琀 椀渀猀琀攀愀搀 漀昀 戀愀猀琀椀渀最 椀琀 眀椀琀栀 爀攀渀搀攀爀攀搀 氀愀爀搀⸀ഊ ਀䄀猀 昀漀爀 爀攀洀漀瘀椀渀最 琀栀攀 洀攀愀琀 愀琀琀愀挀栀攀搀Ⰰ 䤀 猀栀漀甀氀搀 瀀漀椀渀琀 漀甀琀 琀栀愀琀 洀漀猀琀 猀甀攀琀ഊcomes from inside short loins of beef, which age for anything from 1-3 ਀眀攀攀欀猀 漀爀 猀漀 戀攀昀漀爀攀 挀甀琀琀椀渀最 愀渀搀 猀愀氀攀⸀ 吀栀攀 昀椀爀猀琀 琀栀椀渀最 琀栀愀琀 栀愀瀀瀀攀渀猀 戀攀昀漀爀攀ഊcutting is that the suet and the kidney are removed (the suet is often ਀猀漀氀搀 琀漀 爀攀渀搀攀爀椀渀最 瀀氀愀渀琀猀⤀ 愀渀搀 琀栀攀渀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 氀漀椀渀 椀猀 琀爀椀洀洀攀搀 昀漀爀ഊgood stuff like porterhouse steaks and such. What is trimmed off the ਀氀漀椀渀 椀猀 琀栀攀 猀愀洀攀Ⰰ 洀漀爀攀 漀爀 氀攀猀猀Ⰰ 愀猀 琀栀攀 猀栀爀攀搀猀 漀昀 洀攀愀琀 愀琀琀愀挀栀攀搀 琀漀 琀栀攀ഊsuet: meat that has been exposed to the air for as much as three weeks ਀漀爀 猀漀⸀ 䜀椀瘀攀 漀爀 琀愀欀攀⸀ 䤀琀✀猀 瀀爀漀戀愀戀氀礀 愀 最漀漀搀 椀搀攀愀 琀漀 琀栀爀漀眀 椀琀 愀眀愀礀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Tue, 15 Jun 1999 19:08:40 -0400 ਀䘀爀漀洀㨀 猀渀漀眀昀椀爀攀 愀琀 洀愀椀氀⸀猀渀攀琀⸀渀攀琀ഊSubject: Re: SC - Processing Suet - was: Art/Sci results ਀ഊ>If the nineteenth-century instructions for various plum-pudding-type ਀㸀椀琀攀洀猀 愀爀攀 愀渀礀 最甀椀搀攀Ⰰ 䤀 最攀琀 琀栀攀 椀洀瀀爀攀猀猀椀漀渀 琀栀愀琀 琀栀攀 猀甀攀琀Ⰰ 眀栀椀挀栀 挀漀洀攀猀ഊ>interleafed (is that a word? it should be) with some rather tough ਀㸀洀攀洀戀爀愀渀漀甀猀 琀椀猀猀甀攀Ⰰ 猀栀漀甀氀搀 戀攀 挀栀椀氀氀攀搀Ⰰ 漀爀 攀瘀攀渀 瀀愀爀琀椀愀氀氀礀 昀爀漀稀攀渀Ⰰ 愀渀搀 琀栀攀渀ഊ>grated on a box grater, which removes most, but not all, of the ਀㸀洀攀洀戀爀愀渀攀猀⸀ഊ ਀圀栀攀渀 䤀 眀愀猀 琀愀甀最栀琀 栀漀眀 琀漀 洀愀欀攀 猀甀攀琀 瀀甀搀搀椀渀最猀 椀渀 䈀爀椀琀愀椀渀Ⰰ 眀攀 甀猀攀搀 琀漀 洀椀渀挀攀 琀栀攀ഊsuet before using it, or buy it already minced. I dont suppose mincing is ਀瀀攀爀椀漀搀 琀栀漀甀最栀 椀猀 椀琀㼀ഊ ਀䔀氀礀猀愀渀琀ഊ ਀ഊDate: Sat, 27 Nov 1999 22:36:21 EST ਀䘀爀漀洀㨀 䔀氀礀猀愀渀琀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - REC: Christmas pudding and hard sauce ਀ഊ>I would love to ਀㸀栀愀瘀攀 礀漀甀 瀀漀猀琀 漀爀 攀洀愀椀氀 洀攀 愀 最漀漀搀 戀爀椀琀 漀氀搀 昀愀猀栀椀漀渀攀搀 挀栀爀椀猀琀洀愀猀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀⸀  ഊ>Don't they need a month to age? (I have never had one only seen them on TV) ਀ഊHere's my grandmother's recipe for Christmas pudding. ਀⠀䴀礀 昀愀洀椀氀礀 椀渀 圀愀氀攀猀 愀氀眀愀礀猀 栀愀猀 爀漀愀猀琀 挀栀椀挀欀攀渀 昀漀爀 䌀栀爀椀猀琀洀愀猀 搀椀渀渀攀爀 䈀吀圀⤀ 㨀ⴀ⤀ഊ ਀䌀䠀刀䤀匀吀䴀䄀匀 倀唀䐀䐀䤀一䜀ഊ ਀㠀 漀稀 戀爀攀愀搀挀爀甀洀戀猀ഊ8 oz flour ਀㠀 漀稀 戀爀漀眀渀 猀甀最愀爀ഊ8 oz suet ਀㠀 漀稀 挀甀爀爀愀渀琀猀ഊ6 oz raisins ਀㘀 漀稀 猀甀氀琀愀渀愀猀ഊ3 oz mixed peel ਀㈀ 琀攀愀猀瀀漀漀渀猀 洀椀砀攀搀 猀瀀椀挀攀ഊ1 teaspoon salt ਀愀 氀椀琀琀氀攀 最爀愀琀攀搀 挀愀爀爀漀琀ഊ5 eggs ਀戀攀攀爀 漀爀 戀爀愀渀搀礀 琀漀 洀椀砀ഊ*silver sixpences (or other silver coloured coinage) ਀ഊEverything is combined (including the sixpences years ago) in a large bowl. ਀吀栀攀 瀀甀搀搀椀渀最 洀椀砀琀甀爀攀 椀猀 琀栀攀渀 瀀氀愀挀攀搀 椀渀琀漀 愀 氀愀爀最攀 最爀攀愀猀攀搀 攀愀爀琀栀攀爀渀眀愀爀攀 瀀甀搀搀椀渀最ഊbasin, pressing the mixture down fairly firmly (do not fill all the way to ਀琀栀攀 琀漀瀀⤀⸀  䄀 挀椀爀挀氀攀 漀昀 最爀攀愀猀攀瀀爀漀漀昀 ⠀眀愀砀⤀ 瀀愀瀀攀爀 椀猀 瀀甀琀 漀渀 琀漀瀀 漀昀 琀栀攀 挀愀欀攀ഊmixture, then a piece of cloth or foil is put over the top of the bowl, and ਀椀猀 琀椀攀搀 愀爀漀甀渀搀 昀椀爀洀氀礀 愀爀漀甀渀搀 甀渀搀攀爀 琀栀攀 漀甀琀猀椀搀攀 氀椀瀀 漀昀 琀栀攀 戀漀眀氀 眀椀琀栀 猀漀洀攀ഊstring. The pudding is then steamed. ਀ഊI have no length of time for the steaming my grandmother's pudding ਀甀渀昀漀爀琀甀渀愀琀攀氀礀Ⰰ 戀甀琀 愀挀挀漀爀搀椀渀最 琀漀 愀渀漀琀栀攀爀 䈀爀椀琀椀猀栀 爀攀挀椀瀀攀 戀漀漀欀 䤀 栀愀瘀攀 栀攀爀攀Ⰰഊhere's how you would proceed to cook a pudding big enough to put into a 2 ਀氀椀琀爀攀 瀀甀搀搀椀渀最 戀愀猀椀渀⸀  䤀琀 氀漀漀欀猀 琀漀 戀攀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 琀栀攀 猀愀洀攀 猀椀稀攀 愀猀 琀栀攀ഊpudding above (so far as I can tell) :-) ਀ഊPlace in a steamer two thirds full with boiling water or a saucepan of ਀戀漀椀氀椀渀最 眀愀琀攀爀 琀漀 挀漀洀攀 栀愀氀昀眀愀礀 甀瀀 琀栀攀 猀椀搀攀猀 漀昀 琀栀攀 戀愀猀椀渀⸀  匀琀攀愀洀 昀漀爀 㜀 ⴀ 㠀ഊhours, adding more boiling water to the pan when necessary. Remove from the ਀猀愀甀挀攀瀀愀渀 愀渀搀 挀漀漀氀⸀  圀栀攀渀 挀漀氀搀 挀漀瘀攀爀 眀椀琀栀 昀爀攀猀栀 最爀攀愀猀攀搀 最爀攀愀猀攀瀀爀漀漀昀 瀀愀瀀攀爀 愀渀搀ഊstore in a cool place. Steam again for 2 - 3 hours before serving. Serve ਀眀椀琀栀 栀愀爀搀 猀愀甀挀攀⸀ഊ ਀吀栀攀 瀀甀搀搀椀渀最 椀猀 洀愀搀攀 眀攀氀氀 椀渀 愀搀瘀愀渀挀攀 ⠀㐀 ⴀ 㘀 眀攀攀欀猀⤀ 琀漀 愀氀氀漀眀 琀椀洀攀 琀漀 洀愀琀甀爀攀⸀ഊ ਀⨀吀栀攀 猀椀砀瀀攀渀挀攀猀 甀猀攀搀 琀漀 瀀甀琀 椀渀 琀栀攀 戀愀琀琀攀爀 昀漀爀 氀甀挀欀⸀  圀栀漀 攀瘀攀爀 最漀琀 愀 猀椀砀瀀攀渀挀攀ഊin their pudding would receive good fortune. Then sixpences stopped being ਀洀愀搀攀 漀昀 猀椀氀瘀攀爀Ⰰ 愀渀搀 眀攀爀攀 猀氀椀搀 甀渀搀攀爀 琀栀攀 瀀甀搀搀椀渀最 漀渀 琀栀攀 挀栀椀氀搀爀攀渀✀猀 瀀氀愀琀攀猀ഊbefore they were served rather than being put into the batter. Nowerdays ਀琀栀攀爀攀 愀爀攀 渀漀 猀椀砀瀀攀渀挀攀猀⸀  䤀 猀甀猀瀀攀挀琀 漀琀栀攀爀 挀漀椀渀猀 愀爀攀 猀甀戀猀琀椀琀甀琀攀搀 琀漀 欀攀攀瀀 琀栀攀ഊtradition going but they are not baked in in the pudding anymore AFAIK ;-) ਀ഊHARD SAUCE ਀㌀ 漀稀 洀愀爀最愀爀椀渀攀 漀爀 戀甀琀琀攀爀ഊ3 oz soft brown sugar ਀㈀ⴀ㌀ 琀愀戀氀攀猀瀀漀漀渀猀 戀爀愀渀搀礀ഊfinely grated rind of 1/2 orange (optional) ਀ഊCream the mangarine and sugar together until well mixed. Beat in the brandy ਀愀 氀椀琀琀氀攀 愀琀 愀 琀椀洀攀Ⰰ 琀漀最攀琀栀攀爀 眀椀琀栀 琀栀攀 漀爀愀渀最攀 爀椀渀搀Ⰰ 椀昀 甀猀攀搀⸀  䌀栀椀氀氀 愀渀搀 愀氀氀漀眀ഊto harden before serving. ਀ഊElysant ਀倀⸀匀⸀ 伀渀攀 琀栀椀渀最 䤀 搀椀搀渀✀琀 椀渀挀氀甀搀攀 漀渀 琀栀椀猀 琀漀瀀椀挀 ⠀䤀✀洀 猀甀爀攀ഊyou're all aware though) is that oftentimes Christmas pudding is served ਀∀昀氀愀洀戀攀∀⸀  䨀甀猀琀 愀搀搀猀 琀漀 琀栀攀 漀挀挀愀猀椀漀渀 䤀 琀栀椀渀欀⸀ഊ ਀ഊDate: Sat, 27 Nov 1999 23:14:32 EST ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Mixed Pudding Spice ਀ഊI don't know the exact mixture that Eysant may have had in mind but this ਀爀攀挀椀瀀攀 椀猀 昀爀漀洀 洀礀 昀椀氀攀猀⸀ 䤀琀 椀猀 漀昀 甀渀欀渀漀眀渀 漀爀椀最椀渀⸀ഊ ਀䴀椀砀攀搀 倀甀搀搀椀渀最 匀瀀椀挀攀ഊ ਀䌀漀爀椀愀渀搀攀爀 猀攀攀搀Ⰰ 最爀漀甀渀搀ഊCinnamon stick, ground ਀䄀氀氀猀瀀椀挀攀 戀攀爀爀椀攀猀Ⰰ 最爀漀甀渀搀ഊWhole cloves, ground ਀一甀琀洀攀最Ⰰ 最爀漀甀渀搀ഊGinger, ground ਀ഊRas ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㠀 一漀瘀 ㄀㤀㤀㤀 　㠀㨀㈀㤀㨀㄀㤀 ⴀ　㤀　　ഊFrom: Anne of Bradford ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀䔀䌀㨀 䌀栀爀椀猀琀洀愀猀 瀀甀搀搀椀渀最 愀渀搀 栀愀爀搀 猀愀甀挀攀Ⰰ 伀伀倀ഊ ਀䄀 戀攀氀漀瘀攀搀 昀漀爀洀攀爀 爀漀漀洀洀愀琀攀 氀攀昀琀 戀攀栀椀渀搀 栀攀爀 䔀渀最氀椀猀栀 洀漀琀栀攀爀✀猀 爀攀挀椀瀀攀 昀漀爀ഊplum pudding, and I've been searching all over Anchorage for pudding ਀琀椀渀猀⸀  䘀漀爀 猀漀洀攀 猀椀氀氀礀 爀攀愀猀漀渀 䤀 眀愀渀琀 琀漀 洀愀欀攀 瀀甀搀搀椀渀最 琀栀椀猀 礀攀愀爀Ⰰ 猀椀渀挀攀 椀琀ഊwas soooo good. She used a boxed hard sauce, but I like the idea of the ਀昀爀攀猀栀 ⠀眀椀琀栀 戀爀愀渀搀礀℀⤀⸀  䐀漀 礀漀甀 昀漀氀欀猀 琀栀椀渀欀 栀攀爀 洀漀洀 眀漀甀氀搀 猀攀渀搀 洀攀 愀ഊpudding without her here? They're a treasured item in her family... Her ਀爀攀挀椀瀀攀 栀漀眀攀瘀攀爀 椀猀 猀氀椀最栀琀氀礀 搀椀昀昀攀爀攀渀琀㨀ഊ ਀䨀攀渀渀礀✀猀 䴀漀洀✀猀 倀氀甀洀 倀甀搀搀椀渀最ഊ3/4 cup sifted flour ਀㄀ 琀猀瀀 猀愀氀琀ഊ3/4 tsp baking soda ਀㄀ 琀猀瀀 挀椀渀渀愀洀漀渀ഊ1/4 tsp nutmeg ਀㄀⼀㈀ 琀猀瀀 洀愀挀攀ഊ1/2 lb chopped raisins ਀㄀⼀㈀ 氀戀 搀爀椀攀搀 挀甀爀爀愀渀琀猀Ⰰ 挀栀漀瀀瀀攀搀ഊ1/4 lb citron, chopped ਀㄀⼀㠀 氀戀 氀攀洀漀渀 瀀攀攀氀ഊ1/8 lb orange peel ਀㄀⼀㠀 氀戀 挀栀漀瀀瀀攀搀 愀氀洀漀渀搀猀ഊ1/2 cup find bread crumbs ਀㌀⼀㐀 挀甀瀀 栀漀琀 洀椀氀欀ഊ1/2 lb brown sugar ਀㔀 攀最最猀Ⰰ 猀攀瀀愀爀愀琀攀搀ഊ1/2 lb suet, chopped (go to the butcher and get kidney suet. It should ਀挀爀甀洀戀氀攀 椀渀 礀漀甀爀 栀愀渀搀猀⤀ഊ1/4 cup fruit juice ਀㄀⼀㈀ 最氀愀猀猀 挀甀爀爀愀渀琀 樀攀氀氀礀 ⠀愀戀漀甀琀 ㌀ 漀稀⤀ഊ ਀䌀漀洀戀椀渀攀 琀栀攀 昀椀爀猀琀 猀椀砀 椀渀最爀攀搀椀攀渀琀猀⸀  匀琀椀爀 椀渀 昀爀甀椀琀 愀渀搀 渀甀琀猀⸀  匀漀昀琀攀渀ഊcrumbs in milk for 10 minutes. Beat sugar into beaten egg yolks. Add ਀猀甀攀琀 愀渀搀 挀爀甀洀戀猀⸀  匀琀椀爀 琀栀椀猀 猀琀甀昀昀 椀渀琀漀 昀氀漀甀爀 愀渀搀 昀爀甀椀琀 洀椀砀⸀  䄀搀搀 昀爀甀椀琀ഊjoice and jelly. Mix well. Fold in stiffly beaten egg whiltes. Pour ਀椀渀琀漀 洀漀氀搀 ⴀ 氀攀愀瘀攀 ㄀ 漀爀 ㈀∀ 愀琀 琀栀攀 琀漀瀀⸀  匀琀攀愀洀 昀漀爀 ㌀ ㄀⼀㈀ 栀漀甀爀猀 椀渀 栀愀爀搀ഊboiling water. Test like a cake for doneness. If your mold will take ਀漀渀氀礀 ㄀⼀㈀ 琀栀攀 洀椀砀Ⰰ 搀椀瘀椀搀攀 琀栀攀 洀椀砀 戀攀昀漀爀攀 愀搀搀椀渀最 琀栀攀 攀最最 眀栀椀琀攀猀⸀  圀愀椀琀 琀漀ഊadd the egg whites until you're ready to steam the second pudding. The ਀猀洀愀氀氀攀爀 洀漀氀搀猀 猀栀漀甀氀搀 猀琀攀愀洀 昀漀爀 愀戀漀甀琀 ㈀ 栀漀甀爀猀⸀ഊ ਀吀栀椀猀 瀀爀漀搀甀挀攀搀 愀渀 愀洀愀稀椀渀最 瀀甀搀搀椀渀最⸀  䤀 甀猀甀愀氀氀礀 椀渀琀攀渀猀攀氀礀 搀椀猀氀椀欀攀 挀椀琀爀漀渀Ⰰഊbut everything melded together so well you didn't notice it at all. ਀䐀攀昀椀渀椀琀攀氀礀 眀漀爀琀栀 琀栀攀 攀昀昀漀爀琀⸀ഊ ਀匀琀椀氀氀 猀攀愀爀挀栀椀渀最 昀漀爀 瀀甀搀搀椀渀最 琀椀渀猀Ⰰഊ ਀ ⴀ 䄀渀渀攀ഊ ਀ഊDate: Mon, 29 Nov 1999 19:24:58 GMT ਀䘀爀漀洀㨀 ∀䈀漀渀渀攀 漀昀 吀爀愀焀甀愀椀爀∀ 㰀漀昀琀爀愀焀甀愀椀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: SC - SC: RE: Christmas Pudding and Hard Sauce ਀ഊ>I've got some metallic tins that would work, ceramic as well (I've got ਀㸀焀甀椀琀攀 愀 昀攀眀 欀椀琀挀栀攀渀 琀漀礀猀⤀Ⰰ 戀甀琀 椀琀 眀愀猀 洀礀 椀洀瀀爀攀猀猀椀漀渀 琀栀愀琀 琀栀攀爀攀 猀栀漀甀氀搀 戀攀ഊ>a lid whatever you were using. I thought briefly about using foil over ਀㸀琀栀攀 琀椀渀猀Ⰰ 戀甀琀 昀攀愀爀攀搀 挀漀渀搀攀渀猀愀琀椀漀渀 搀甀爀椀渀最 琀栀攀 猀琀攀愀洀椀渀最 瀀爀漀挀攀猀猀 眀漀甀氀搀 爀甀椀渀ഊ>the pudding. I'll keep an eye out for ceramic. Thanks! ਀㸀ഊ> - Anne ਀ഊfoil is fine. clamp it down with something--brocoli bands or string. ਀䌀漀渀搀攀渀猀愀琀椀漀渀 眀漀渀✀琀 栀甀爀琀 椀琀Ⰰ 戀甀琀 戀漀椀氀椀渀最 眀愀琀攀爀 猀氀漀瀀瀀椀渀最 漀瘀攀爀 琀栀攀 攀搀最攀 愀渀搀ഊinto it will. ਀ഊBonne ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㤀 䐀攀挀 ㄀㤀㤀㤀 ㄀　㨀　㄀㨀㈀㤀 ⴀ　㔀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䠀攀氀稀攀氀ⴀ䨀攀眀椀猀栀 匀愀戀戀愀琀栀 猀愀甀猀愀最攀ഊ ਀∀匀栀愀爀漀渀 刀⸀ 匀愀爀漀昀昀∀ 眀爀漀琀攀㨀ഊ> Take a chicken. Remove all the skin as one piece. Sew the skin up one ਀㸀 猀椀搀攀 琀漀 洀愀欀攀 愀 挀愀猀椀渀最⸀  䴀椀砀 琀漀最攀琀栀攀爀 昀氀漀甀爀 ⠀愀戀漀甀琀 ㄀ 愀渀搀 ㄀⼀㈀ 挀甀瀀猀⤀Ⰰ 挀栀漀瀀瀀攀搀ഊ> onion (1 small), 2 cloves of crushed garlic, a pinch of salt, lots of ਀㸀 瀀愀瀀爀椀欀愀 愀渀搀 猀栀洀愀氀琀稀 ⠀挀栀椀挀欀攀渀 昀愀琀 最氀漀戀猀⤀⸀  匀琀甀昀昀 琀栀攀 挀愀猀椀渀最 愀渀搀 猀攀眀 椀琀 甀瀀⸀ഊ> Roast it with the chicken, in the pot with the Sabbath Stew ਀㸀 ⠀䌀栀漀氀攀渀琀Ⰰ搀愀昀椀渀愀Ⰰ 䠀愀洀椀渀⤀ 漀爀 戀礀 椀琀猀攀氀昀⸀  匀漀甀渀搀猀 氀椀欀攀 愀 昀漀爀洀 漀昀 猀愀甀猀愀最攀ഊ> doesn't it. I am wondering how period this might be and where I might look ਀㸀 昀漀爀 椀渀昀漀爀洀愀琀椀漀渀⸀  䴀礀 挀漀漀欀戀漀漀欀猀 猀愀礀 琀栀愀琀 椀琀 椀猀 瀀攀爀椀漀搀⸀ഊ ਀䤀 琀栀椀渀欀 琀栀椀猀 眀漀甀氀搀 挀漀洀攀 甀渀搀攀爀 琀栀攀 栀攀愀搀椀渀最 漀昀 愀 瀀甀搀搀椀渀最Ⰰ 愀猀 椀渀 眀栀椀琀攀 漀爀ഊblack puddings, since _generally_ sausages are meat-filled rather than ਀猀琀甀昀昀攀搀 眀椀琀栀 猀琀愀爀挀栀礀 琀栀椀渀最猀Ⰰ 漀渀椀漀渀Ⰰ 愀渀搀 昀愀琀⸀ 圀椀琀栀 攀砀挀攀瀀琀椀漀渀猀Ⰰ 戀甀琀 愀猀 愀ഊrule this is the case. ਀ഊI'm familiar with doing this with the neck skin of a goose or swan in ਀瀀攀爀椀漀搀㬀 䤀 琀栀椀渀欀 猀眀愀渀✀猀ⴀ渀攀挀欀 瀀甀搀搀椀渀最 椀猀 愀琀 氀攀愀猀琀 昀漀甀渀搀 椀渀 洀椀搀ⴀ琀漀ⴀ氀愀琀攀ഊperiod English sources. Unfortunately most of my food books are still in ਀戀漀砀攀猀Ⰰ 戀甀琀 瀀攀爀栀愀瀀猀 猀漀洀攀漀渀攀 攀氀猀攀 栀愀猀 愀 爀攀挀椀瀀攀⸀ 䤀 瘀愀最甀攀氀礀 爀攀挀愀氀氀 琀栀愀琀 琀栀攀ഊmeat from the boiled neck, with breadcrumbs and possibly blood, as well ਀愀猀 漀琀栀攀爀 猀琀甀昀昀Ⰰ 椀猀 甀猀攀搀 愀猀 琀栀攀 昀椀氀氀椀渀最⸀ 䤀✀瘀攀 愀氀猀漀 栀攀愀爀搀 漀昀 刀漀洀愀渀 䨀攀眀猀ഊmaking air-dried gooseneck salami, but offhand can't think of ਀搀漀挀甀洀攀渀琀愀琀漀渀 昀漀爀 瀀攀爀椀漀搀 甀猀愀最攀⸀ഊ ਀䄀猀 昀漀爀 琀栀攀 甀猀攀 漀昀 愀 眀栀漀氀攀 挀栀椀挀欀攀渀 猀欀椀渀Ⰰ 琀栀椀猀 猀攀攀洀猀 瀀爀攀琀琀礀 猀椀洀椀氀愀爀 琀漀ഊsome of the period recipes for making "two" chickens out of one, with ਀琀栀攀 挀栀椀挀欀攀渀 猀欀椀渀 ⠀瀀漀猀猀椀戀氀礀 眀椀琀栀 猀漀洀攀 洀攀愀琀 昀爀漀洀 琀栀攀 猀愀洀攀 戀椀爀搀⤀ 猀琀甀昀昀攀搀Ⰰഊreshaped like the bird and glazed, and the carcass either padded out ਀眀椀琀栀 洀椀渀挀攀搀 洀攀愀琀 愀渀搀 最氀愀稀攀搀Ⰰ 漀爀 猀椀洀瀀氀礀 栀攀愀瘀椀氀礀 最氀愀稀攀搀Ⰰ 眀椀琀栀 戀漀琀栀 戀攀椀渀最ഊroasted side-by-side. This subject came up recently in the discussions ਀漀渀 戀氀漀眀椀渀最 甀瀀 挀栀椀挀欀攀渀猀 ⠀椀琀 戀氀漀眀攀搀 甀瀀 爀攀愀氀 最漀漀漀漀搀℀⤀ 䤀 戀攀氀椀攀瘀攀 琀栀攀爀攀 愀爀攀ഊreferences to such dishes in fourteenth-century French and English ਀猀漀甀爀挀攀猀⸀ 圀栀攀渀 眀攀✀爀攀 愀氀氀 洀漀瘀攀搀 愀渀搀 甀渀瀀愀挀欀攀搀 䤀✀氀氀 氀漀漀欀 昀漀爀 猀瀀攀挀椀昀椀挀猀Ⰰഊunless someone else gets to them first. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㈀ 䘀攀戀 ㈀　　　 ㄀㤀㨀　㈀㨀㈀㐀 䔀匀吀ഊFrom: ChannonM at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 猀挀愀ⴀ挀漀漀欀猀 嘀㄀ ⌀㄀㤀　㜀ഊ ਀㰀㰀  戀甀琀 䤀 愀洀 氀漀漀欀椀渀最 昀漀爀 愀 瀀爀漀琀攀椀渀 搀椀猀栀ഊ for a lactose intolerant vegetarian (in this case ਀ 洀攀愀渀椀渀最 渀漀 昀椀猀栀 漀爀 挀栀椀挀欀攀渀Ⰰ 戀甀琀琀攀爀Ⰰ 挀栀攀攀猀攀 漀爀ഊ other dairy products). >> ਀ഊHow about using almond milk? ਀吀栀攀爀攀 愀爀攀 愀氀猀漀 ∀挀栀攀攀猀攀猀 漀昀 愀氀洀漀渀搀 洀椀氀欀∀⸀ 䤀✀洀 最攀琀琀椀渀最 爀攀愀搀礀 琀漀 氀攀愀瘀攀 琀栀攀 栀漀甀猀攀 ഊso here's just a cursory glance at my references. ਀吀栀攀爀攀 愀爀攀 猀攀瘀攀爀愀氀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀Ⰰ 椀攀ഊHarleian ms 4016 ਀ഊTaylours ਀吀愀欀攀 愀氀洀漀渀搀猀 愀渀搀 最爀椀渀搀 琀栀攀洀 爀愀眀 椀渀 愀 洀漀爀琀愀爀 愀渀搀 洀椀砀 琀椀 眀椀琀栀 眀椀渀攀 愀渀搀 愀 氀椀琀琀氀攀 ഊwater and d draw it through a strainer into a good stiff milk (I would ਀猀甀戀猀椀琀甀琀攀 愀氀洀漀渀搀 洀椀氀欀 栀攀爀攀⤀椀渀琀漀 愀 瀀漀琀 愀渀搀 挀愀猀琀 琀栀攀爀攀琀漀 爀愀椀猀椀渀猀 漀昀 䌀漀爀椀渀琀栀Ⰰ ഊand great raisins, minced dates, cloves maces powder of pepper, chinnamon ਀猀愀昀昀爀漀渀 愀 最漀漀搀 焀甀愀渀琀椀琀礀Ⰰ 愀渀搀 猀愀氀琀 愀渀搀 猀攀琀 琀栀攀洀 漀瘀攀爀 琀栀攀 昀椀爀攀Ⰰ 愀渀搀 氀攀琀 愀氀氀 ഊboil together awhile, and mix it up with flour of rice or else grated bread, ਀愀渀搀 挀愀猀琀 琀栀攀爀攀琀漀 猀甀最愀爀 愀渀搀 猀愀氀琀 愀渀搀 猀攀爀瘀攀 昀漀爀琀栀 椀渀 洀愀渀渀攀爀 漀昀 洀漀爀琀爀攀眀猀 愀渀搀 ഊcast thereon powdered ginger in the dish.(found this one in TATEOM by Cindy ਀刀攀渀昀爀漀眀⤀ഊ ਀䴀漀爀琀爀攀眀猀 猀攀攀洀 琀漀 戀攀 琀栀椀挀欀攀渀攀搀 洀椀渀挀攀搀 搀椀猀栀攀猀Ⰰ 愀猀 琀漀 栀漀眀 琀栀攀礀 愀爀攀 猀攀爀瘀攀搀Ⰰ 琀栀攀礀 ഊall refer to each other as in, "serve as mortrews of flesh", which says serve ਀愀猀 洀漀爀琀爀攀眀猀Ⰰ 漀爀 猀攀爀瘀攀 愀猀 漀琀栀攀爀 洀漀爀琀爀攀眀猀⸀ 䄀渀礀 椀渀猀椀最栀琀 栀攀爀攀 愀渀礀漀渀攀㼀㼀ഊ ਀䠀愀甀瘀椀攀琀琀攀ഊ ਀ഊDate: Mon, 28 Aug 2000 17:33:50 EDT ਀䘀爀漀洀㨀 匀攀琀漀渀㄀㌀㔀㔀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Elderflower tart ਀ഊHere is elderflower pudding which you could make up and put in a tart. ਀ഊPhillipa ਀ഊIn the name of the Holy Trinity I, Sabina Welserin, begin this cookbook. God ਀最爀愀渀琀 洀攀 䠀椀猀 栀漀氀礀 最爀愀挀攀 愀渀搀 眀椀猀搀漀洀 愀渀搀 甀渀搀攀爀猀琀愀渀搀椀渀最 愀渀搀 樀甀搀最洀攀渀琀 眀椀琀栀 眀栀椀挀栀 ഊI through His Holy will live here in this time and with Him forever. Amen. ਀愀渀渀漀 ㄀㔀㔀㌀ ഊ ਀㌀㠀 吀漀 洀愀欀攀 攀氀搀攀爀昀氀漀眀攀爀 瀀甀搀搀椀渀最 ഊ ਀吀愀欀攀 攀氀搀攀爀 昀氀漀眀攀爀猀Ⰰ 戀漀椀氀 琀栀攀洀 椀渀 洀椀氀欀 愀渀搀 猀琀爀愀椀渀 琀栀攀洀Ⰰ 洀愀欀攀 愀 昀椀爀洀 搀漀甀最栀 昀爀漀洀 ഊeggs and flour and roll it into a thin flat cake, cut it into the shape of ਀氀椀琀琀氀攀 眀漀爀洀猀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀琀漀 琀栀攀 洀椀氀欀Ⰰ 猀愀氀琀 椀琀 愀渀搀 瀀甀琀 昀愀琀 椀渀琀漀 椀琀 愀渀搀 氀攀琀 ഊit cook ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㄀ 匀攀瀀 ㈀　　　 　㜀㨀㈀　㨀㄀㈀ ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 夀漀爀欀猀栀椀爀攀 倀甀搀搀椀渀最ഊ ਀䌀栀爀椀猀琀椀渀愀 一攀瘀椀渀 眀爀漀琀攀㨀ഊ> I have a query from a friend I hope someone can answer. My initial reaction ਀㸀 眀愀猀 渀漀Ⰰ 䤀 琀栀椀渀欀 椀琀✀猀 愀 䜀攀漀爀最椀愀渀 椀渀瘀攀渀琀椀漀渀Ⰰ 戀甀琀 椀昀 愀渀礀漀渀攀 挀漀甀氀搀 戀愀挀欀 洀攀ഊ> up/tell me I'm wrong, please jump in! ਀㸀 ഊ> Query: ਀㸀 ∀䄀栀℀ 吀栀愀琀 爀攀洀椀渀搀猀 洀攀℀ 䤀猀 琀栀攀 琀栀椀渀最 琀栀愀琀 眀攀 洀漀搀攀爀渀猀 挀愀氀氀 ∀夀漀爀欀猀栀椀爀攀 倀甀搀搀椀渀最∀ഊ> - a thinnish batter poured into a hot roasting pan and cooked either in the ਀㸀 漀瘀攀渀 漀爀 椀渀 昀爀漀渀琀 漀昀 愀 昀氀愀洀攀 琀椀氀氀 椀琀 瀀甀昀昀猀 甀瀀 愀渀搀 戀爀漀眀渀猀 ⴀ 攀瘀攀渀 爀攀洀漀琀攀氀礀 匀䌀䄀ഊ> period? I have a modern Italian recipe for squab with veges presented in a ਀㸀 ∀夀漀爀欀猀栀椀爀攀∀ 瀀甀搀搀椀渀最 ⠀琀栀漀甀最栀 琀栀攀 爀攀挀椀瀀攀 搀漀攀猀渀✀琀 挀愀氀氀 椀琀 琀栀愀琀⤀ 琀栀愀琀 䤀✀搀 氀椀欀攀ഊ> to do for a small SCA dinner if I can justify it." ਀ഊBird-in-the-hole, eh? ਀ഊI haven't seen any indication that any kind of baked pudding, sweet or ਀猀愀瘀漀爀礀Ⰰ 椀猀 昀漀甀渀搀 椀渀 愀 瀀攀爀椀漀搀 猀漀甀爀挀攀⸀ 伀渀攀 琀栀椀渀最 琀漀 戀攀愀爀 椀渀 洀椀渀搀 椀猀 琀栀愀琀ഊovens seem to figure less in medieval cookery than they do subsequently, ਀攀砀挀攀瀀琀 昀漀爀 漀戀瘀椀漀甀猀 琀栀椀渀最猀 氀椀欀攀 戀爀攀愀搀Ⰰ 瀀椀攀猀Ⰰ 愀渀搀 琀愀爀琀猀⸀ 䘀漀爀 挀漀漀欀椀渀最 琀栀攀洀ഊin front of a fire, well, as I say I've seen no evidence of it. Also, ਀漀渀攀 猀栀漀甀氀搀 挀漀渀猀椀搀攀爀 琀栀愀琀 椀昀 琀栀椀猀 搀椀猀栀 搀椀搀 攀砀椀猀琀 椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀Ⰰ 椀琀ഊcertainly wouldn't be classified by a name which refers to guts, which is ਀戀愀猀椀挀愀氀氀礀 眀栀愀琀 ∀瀀甀搀搀椀渀最∀ 洀攀愀渀猀⸀ഊ ਀吀栀攀爀攀 开愀爀攀开 猀漀洀攀 䔀渀最氀椀猀栀 戀愀欀攀搀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀猀 ⠀椀渀 戀漀琀栀 渀愀洀攀 愀渀搀 昀漀爀洀⤀ഊbeginning, I'd guess, in the late 16th, early 17th centuries, but none ਀焀甀椀琀攀 氀椀欀攀 夀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最Ⰰ 䄀䘀䄀䤀䬀⸀ 吀栀攀爀攀 洀愀礀 戀攀 愀渀 椀猀猀甀攀 爀攀最愀爀搀椀渀最 琀栀攀ഊavailability of hardish wheat flours in England at whatever time we're ਀琀愀氀欀椀渀最 愀戀漀甀琀⸀ 夀漀甀 渀攀攀搀 愀琀 氀攀愀猀琀 猀漀洀攀 最氀甀琀攀渀 琀漀 最攀琀 琀栀愀琀 搀爀愀洀愀琀椀挀 爀椀猀攀⸀ഊOf course, if there is an Italian precedent, that may not matter. ਀ഊIt probably is Georgian. Anybody have a copy of Hannah Glasse handy? ਀ഊObligatory good research note, which I now feel obliged to insert ਀眀栀攀渀攀瘀攀爀 愀渀礀戀漀搀礀 愀猀欀猀 愀 焀甀攀猀琀椀漀渀 氀椀欀攀 琀栀椀猀㨀 愀猀 愀 眀愀礀 漀昀 氀攀愀爀渀椀渀最 愀渀搀ഊteaching about period food, is it not better to research period foods ਀愀渀搀 昀椀渀搀 漀渀攀 琀栀愀琀 礀漀甀 氀椀欀攀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 琀爀礀椀渀最 琀漀 洀愀欀攀 愀 昀漀漀搀 眀栀椀挀栀 洀愀礀ഊbe modern fit a period description? ਀ഊOf course, gentle Lucretzia, I know this isn't your project and you ਀搀漀渀✀琀 爀攀猀攀愀爀挀栀 椀渀 琀栀椀猀 眀愀礀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀Ⰰ 搀攀猀瀀攀爀愀琀攀氀礀 猀攀攀欀椀渀最 搀漀挀甀洀攀渀琀愀琀椀漀渀 昀漀爀 猀攀愀昀漀漀搀 挀漀挀欀琀愀椀氀 猀愀甀挀攀ഊin period... ਀ⴀ ⴀⴀ ഊPhil & Susan Troy ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 䴀愀爀 ㈀　　㄀ ㈀㄀㨀㐀　㨀　㠀 䔀匀吀ഊFrom: Devra at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 猀挀愀ⴀ挀漀漀欀猀 䌀栀椀挀欀攀渀 猀漀甀瀀 ☀ 焀甀愀欀椀渀最 瀀甀搀搀椀渀最ഊ ਀吀栀攀爀攀 椀猀 愀 渀椀挀攀 爀攀挀椀瀀攀 昀漀爀 焀甀愀欀椀渀最 瀀甀搀搀椀渀最 椀渀 䴀愀搀最攀 䰀漀爀眀椀渀✀猀 ∀䐀椀渀椀渀最 眀椀琀栀 ഊWilliam Shakespeare" ਀ഊ From Robert May's "The Accomplish't Cook": Slice the crumbs of a penny ਀洀愀渀挀栀攀琀Ⰰ 愀渀搀 椀渀昀甀猀攀 椀琀 琀栀爀攀攀 漀爀 昀漀甀爀 栀漀甀爀猀 椀渀 愀 瀀椀渀琀 漀昀 猀挀愀氀搀椀渀最 栀漀琀 挀爀攀愀洀Ⰰ ഊcovering it close, then break the bread with a spoon very small, and put to ਀椀琀 愀 瀀漀甀渀搀 漀昀 眀愀氀渀甀琀猀 戀攀愀琀攀渀 猀洀愀氀氀 眀椀琀栀 爀漀猀攀眀愀琀攀爀 椀渀 愀 猀琀攀漀渀 洀漀爀琀愀爀Ⰰ 愀渀搀 ഊseason it with sugar, nutmeg, salt, the yolks of six eggs, a quarter of a ਀瀀漀甀渀搀 漀昀 搀愀琀攀猀 猀氀椀挀✀琀 愀渀搀 挀甀琀 猀洀愀氀氀Ⰰ 愀 栀愀渀搀昀甀氀 漀昀 挀甀爀爀愀渀猀 戀漀椀氀攀搀Ⰰ 猀漀洀攀 洀愀爀爀漀眀 ഊminced. Beat them all together and bake it. Put to it butter, rosewater, ਀愀渀搀 猀甀最愀爀Ⰰ 愀渀搀 猀攀爀瘀攀 椀琀 甀瀀 琀漀 琀栀攀 琀愀戀氀攀⸀∀ഊ ਀䠀攀爀攀 椀猀 䰀漀爀眀椀渀✀ 爀攀搀愀挀琀椀漀渀㨀   ഊ3 egg yolks ਀㄀ 䌀 氀椀最栀琀 挀爀攀愀洀ഊ2 Tbls sugar ਀㈀ 吀戀氀猀 爀漀猀攀眀愀琀攀爀ഊ1/8 teaspoon salt ਀㄀⼀㈀ 琀攀愀猀瀀漀漀渀 渀甀琀洀攀最ഊ1 C soft bread crumbs ਀㈀ 吀戀猀瀀 戀攀攀昀 洀愀爀爀漀眀 漀爀 戀甀琀琀攀爀Ⰰ 搀椀挀攀搀ഊ2 Tbls currants, parboiled ਀㘀 搀愀琀攀猀Ⰰ 搀椀挀攀搀ഊ 1/2 C walnuts, grated ਀ഊ3 Tbls butter ਀㈀ 吀戀氀猀 爀漀猀攀眀愀琀攀爀ഊ2 Tbls brown sugar ਀ഊBeat the egg yolks with the cream. Add the sugar, rose water, salt, nutmeg, ਀☀ 戀爀攀愀搀 挀爀甀洀戀猀Ⰰ 愀渀搀 戀攀愀琀 甀渀琀椀氀 琀栀攀 挀爀甀洀戀猀 愀爀攀 猀漀昀琀攀渀攀搀⸀ 匀琀椀爀 椀渀 琀栀攀 戀攀攀昀 ഊmarrow or butter, the currants, dates, and the walnuts. Cover and set aside ਀琀漀 愀氀氀漀眀 琀栀攀 昀氀愀瘀漀爀猀 琀漀 戀氀攀渀搀 昀漀爀 琀栀爀攀攀 栀漀甀爀猀⸀ ഊPour the mixture into a quart-sized oven-proof casserole and bake at 350 degrees for 45 minutes. ਀圀栀椀氀攀 琀栀攀 瀀甀搀搀椀渀最 椀猀 戀愀欀椀渀最Ⰰ 洀愀欀攀 琀栀攀 猀愀甀挀攀 戀礀 猀椀洀洀攀爀椀渀最 琀栀攀 爀漀猀攀 眀愀琀攀爀Ⰰ ഊsugar, and butter together, stirring until the butter melts, for five ਀洀椀渀甀琀攀猀⸀  䬀攀攀瀀 琀栀攀 猀愀甀挀攀 眀愀爀洀⸀  匀攀爀瘀攀 琀栀攀 瀀甀搀搀椀渀最 椀渀 琀栀攀 搀椀猀栀 椀渀 眀栀椀挀栀 椀琀 眀愀猀 ഊbaked and pour the sauce over it. ਀ഊI've made this, and it's very pleasant (even though I don't particularly like ਀爀漀猀攀眀愀琀攀爀 洀礀猀攀氀昀⸀⤀  䄀昀琀攀爀 氀椀猀琀攀渀椀渀最 琀漀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀洀攀渀琀猀 漀渀 爀攀搀愀挀琀椀漀渀 漀渀 ഊthe list, I can't understand myself why she decided to add the eggs and ਀昀氀愀瘀漀爀椀渀最猀 戀攀昀漀爀攀 猀漀愀欀椀渀最 琀栀攀 挀爀甀洀戀猀⸀⸀⸀⸀⸀ഊDevra the Baker ਀ഊDevra Langsam ਀眀眀眀⸀瀀漀椀猀漀渀瀀攀渀瀀爀攀猀猀⸀挀漀洀ഊ ਀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 戀氀愀挀欀 瀀甀搀搀椀渀最猀ഊFrom: Kirrily Robert ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 　㠀 䨀甀渀 ㈀　　㄀ 　　㨀㈀　㨀㔀㔀 ⴀ　㐀　　ഊ ਀㸀䔀氀礀猀愀渀琀 愀渀猀眀攀爀攀搀 洀礀 焀甀攀猀琀椀漀渀 愀戀漀甀琀 栀漀眀 戀氀愀挀欀 瀀甀搀搀椀渀最 眀愀猀 瀀愀挀欀愀最攀搀ഊ>and then said: ਀㸀㸀 吀漀 挀漀漀欀 戀氀愀挀欀 瀀甀搀搀椀渀最 礀漀甀 猀氀椀挀攀 椀琀 愀渀搀 昀爀礀 漀爀 最爀椀氀氀 椀琀⸀  夀甀洀洀礀 㨀ⴀ⤀ഊ> ਀㸀䤀猀 琀栀椀猀 栀漀眀 椀琀 眀愀猀 搀漀渀攀 椀渀 瀀攀爀椀漀搀㼀 䐀漀 眀攀 栀愀瘀攀 攀瘀椀搀攀渀挀攀 昀漀爀 琀栀椀猀㼀 伀爀ഊ>was it simply boiled? ਀ഊAlmost all the pudding recipes in "The English Huswife" (1615) mention ਀戀爀漀椀氀椀渀最⼀最爀椀氀氀椀渀最 琀栀攀 瀀甀搀搀椀渀最 戀攀昀漀爀攀 猀攀爀瘀椀渀最⸀ഊ-- ਀䬀椀爀爀椀氀礀 ✀匀欀甀搀✀ 刀漀戀攀爀琀 ⴀ 猀欀甀搀 愀琀 椀渀昀漀琀爀漀瀀攀⸀渀攀琀 ⴀ 栀琀琀瀀㨀⼀⼀椀渀昀漀琀爀漀瀀攀⸀渀攀琀⼀ഊ ਀ഊFrom: "Hrolf Douglasson" ਀吀漀㨀 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ഊSubject: Re: [Sca-cooks] Cauldron cooking ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㐀 䨀甀氀 ㈀　　㄀ ㈀㈀㨀㈀　㨀㌀㐀 ⬀　㄀　　ഊ ਀㸀 ⸀  䠀愀猀 愀渀礀漀渀攀ഊ> worked with the type of cauldron cooking where you cook things in pudding ਀㸀 戀愀最猀 漀爀 椀渀 挀爀漀挀欀 椀渀 琀栀攀 挀愀甀氀搀爀漀渀㼀ഊ ਀夀攀猀 爀攀最甀氀愀爀氀礀⸀ഊI cook both in pudding bags....especially sweet things like spotted dick ans ਀挀氀漀漀琀椀攀 搀甀洀瀀氀椀渀最⸀ഊBoiled suet puddings with fruit in them I use vegatarian suet to cater for ਀猀漀洀攀 漀昀 洀礀 最爀漀甀瀀 戀攀椀渀最 愀氀氀攀爀最椀挀 琀漀 洀攀愀琀⸀ഊIf I use a crock in the cauldron I tend to put a cloth or trivet in the ਀戀漀琀琀漀洀 琀漀 猀琀漀瀀 琀栀攀 挀爀漀挀欀 戀愀渀最椀渀最 漀渀 琀栀攀 戀愀猀攀⸀ഊI didn't once and ended up with a broken pot. ਀䤀 琀攀渀搀 琀漀 搀漀 琀栀椀猀 猀漀爀琀 漀昀 爀攀挀椀瀀椀攀 眀栀攀渀 䤀 愀洀 最漀椀渀最 琀漀 戀攀 戀甀猀礀 攀氀猀攀眀栀攀爀攀 愀渀搀ഊhave someone I can trust to keep the cauldron topped up with water. ਀䤀 愀氀猀漀 猀甀瀀瀀漀爀琀 琀栀攀 挀氀漀琀栀 琀椀攀搀 猀琀甀昀昀 椀渀 琀栀攀 眀愀琀攀爀 戀礀 琀礀椀渀最 椀琀 漀渀琀漀 琀栀攀 挀栀愀椀渀ഊholding the cauldron. it stops it sticking to the bottom. ਀ഊvara ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㘀 一漀瘀 ㈀　　㄀ ㈀　㨀㌀㔀㨀㌀㐀 ⴀ　㔀　　ഊFrom: johnna holloway ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: Re: [Sca-cooks] Steamed Puddings... ਀ഊC. Anne Wilson spends pages 315-322 of her ਀䘀漀漀搀 愀渀搀 䐀爀椀渀欀 椀渀 䈀爀椀琀愀椀渀 搀椀猀挀甀猀猀椀渀最 瀀甀搀搀椀渀最猀ഊand their history in England. Boiled suet ਀瀀甀搀搀椀渀最猀 琀漀漀欀 漀昀昀 眀椀琀栀 琀栀攀 椀渀瘀攀渀琀椀漀渀 漀昀 琀栀攀ഊpudding cloth which she dates to a mention in ਀㄀㘀㄀㜀⸀ 䈀攀昀漀爀攀 琀栀愀琀 琀椀洀攀 琀栀攀礀 栀愀搀 甀猀攀搀 愀渀椀洀愀氀 最甀琀猀⸀ഊThe other Tudor alternative was to do the pudding ਀椀渀 愀 瀀椀攀 挀爀甀猀琀 椀渀 愀 猀椀搀攀 漀瘀攀渀⸀ 䌀栀攀挀欀 昀漀爀 爀攀挀椀瀀攀猀ഊin English works beg. in the 17th century. Karen ਀䠀攀猀猀 瀀爀漀瘀椀搀攀猀 愀 昀甀氀氀 挀漀洀洀攀渀琀愀爀礀 琀漀 最漀 愀氀漀渀最 眀椀琀栀ഊthe pudding recipes contained in Martha Washington's ਀䈀漀漀欀攀 漀昀 䌀漀漀欀攀爀礀⸀ 匀攀攀 瀀愀最攀猀 ㄀　㄀ⴀ㄀㄀㈀⸀ഊ ਀䨀漀栀渀渀愀攀 氀氀礀渀 䰀攀眀椀猀  䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀ഊ ਀ഊTo: sca-cooks at ansteorra.org, sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀琀攀愀洀攀搀 倀甀搀搀椀渀最猀⸀⸀⸀ഊFrom: Kirrily Robert ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 一漀瘀 ㈀　　㄀ ㄀　㨀㔀㔀㨀㄀㘀 ⴀ　㔀　　ഊ ਀吀栀攀爀攀 愀爀攀 猀漀洀攀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀猀 昀爀漀洀 ∀吀栀攀 䔀渀最氀椀猀栀 䠀甀猀眀椀昀攀∀ 愀琀ഊhttp://infotrope.net/sca/texts/english-housewife/puddings.html ਀ⴀⴀഊLady Katherine Robillard (mka Kirrily "Skud" Robert) ਀欀愀琀栀攀爀椀渀攀 愀琀 椀渀昀漀琀爀漀瀀攀⸀渀攀琀  栀琀琀瀀㨀⼀⼀椀渀昀漀琀爀漀瀀攀⸀渀攀琀⼀猀挀愀⼀ഊCaldrithig, Skraeling Althing, Ealdormere ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 一漀瘀 ㈀　　㄀ ㄀㘀㨀㔀㔀㨀　㔀 ⴀ　㔀　　ഊTo: sca-cooks at ansteorra.org ਀䘀爀漀洀㨀 ∀䌀椀渀搀礀 䴀⸀ 刀攀渀昀爀漀眀∀ 㰀挀椀渀搀礀 愀琀 琀栀漀甀猀愀渀搀攀最最猀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Steamed Puddings... ਀ഊHere's one using a clay pot. The pot is broken to remove the Appraylere. ਀ഊHarleian MS. 279 - Leche Vyaundez ਀砀砀瘀椀樀⸀  䄀瀀瀀爀愀礀氀攀爀攀⸀  吀愀欀攀 嬀琀栀崀攀 昀氀攀礀猀猀栀攀 漀昀 嬀琀栀崀攀 氀攀渀攀 倀漀爀欀攀Ⰰ ☀ 猀攀嬀琀栀崀攀 椀琀ഊwel: & whan it is so[th]e, hew it smal; nym [th]an Safroun, Gyngere, ਀䌀愀渀攀氀Ⰰ 匀愀氀琀Ⰰ 䜀愀氀礀渀最愀氀攀Ⰰ 漀氀搀 挀栀攀猀攀Ⰰ 洀礀椀搀 䈀爀攀搀攀Ⰰ ☀ 戀爀愀礀 椀琀 猀洀愀氀 漀渀 愀 洀漀爀琀攀爀㬀ഊcaste [th]in fleysshe in to [th]e spicery, & loke [th]at it be wil ਀礀ⴀ最爀漀甀渀搀Ⰰ ☀ 琀攀洀瀀攀爀 椀琀 瘀瀀瀀攀 眀椀琀栀 爀愀眀 䔀礀爀漀甀渀㬀 嬀琀栀崀愀渀 琀愀欀攀 愀 氀漀渀最攀 倀攀挀栀攀爀Ⰰ 愀氀ഊa-bowte ouer alle [th]at it be ransched; [th]an held out [th]in grece, & ਀昀甀氀氀攀 嬀琀栀崀椀 倀攀挀栀椀爀 漀昀 嬀琀栀崀椀渀 昀愀爀猀甀爀攀Ⰰ ☀ 琀愀欀攀 愀 瀀攀猀攀 漀昀 昀愀礀爀攀 䌀愀渀渀攀甀愀猀Ⰰ ☀ഊdoble it as moche as [th]ou may ceuyr [th]e mou[th]e with-al, & bynd it ਀昀愀猀琀 愀ⴀ戀漀眀琀攀 嬀琀栀崀攀 戀攀爀搀攀Ⰰ ☀ 挀愀猀琀攀 栀礀洀 琀漀 猀攀嬀琀栀崀攀 眀椀琀栀 嬀琀栀崀椀渀 最爀攀琀攀ഊFleysshe, in lede o[th]er in Cauderoun, for it be wyl so[th]in; take [th]en ਀瘀瀀瀀攀 嬀琀栀崀椀渀 倀攀挀栀攀爀Ⰰ ☀ 戀爀攀欀攀 椀琀Ⰰ 愀渀 猀愀昀 嬀琀栀崀椀渀 昀愀爀猀甀爀攀㬀 ☀ 栀愀甀攀 愀 昀愀礀爀攀ഊbroche, & broche it [th]orw, & lay it to [th]e fyre; & [th]an haue a gode ਀䈀愀琀甀爀攀 漀昀 匀瀀椀挀攀爀礀攀Ⰰ 匀愀昀爀漀甀渀Ⰰ 䜀愀氀礀渀最愀氀攀Ⰰ 䌀愀渀攀氀Ⰰ ☀ 嬀琀栀崀攀爀ⴀ漀昀 礀ⴀ渀漀眀Ⰰ ☀ 昀氀漀眀爀攀Ⰰഊ& grynd smal in a morter, & temper it vp with raw Eyroun, & do [th]er-to ਀匀甀最爀攀 漀昀 䄀氀椀猀愀甀渀搀攀爀 礀ⴀ渀漀眀㬀 ☀ 攀甀攀爀 愀猀 椀琀 搀爀礀椀琀Ⰰ 戀愀猀琀攀 椀琀 眀椀琀栀 戀愀琀甀爀攀Ⰰ ☀ഊsette forth in seruyce. ਀ഊCindy ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㄀ 䨀甀渀 ㈀　　㌀ ㄀㌀㨀㄀㐀㨀㈀㈀ ⴀ　㐀　　ഊFrom: "Carol Eskesen Smith" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 昀椀猀栀 猀愀猀愀最攀猀 爀攀挀椀瀀攀 瀀氀攀愀猀攀ഊTo: "Cooks within the SCA" ਀ഊPhil (and the world), I have it - and here it is! ਀刀攀最愀爀搀猀ⰀഊBrekke ਀ഊWhite Pudding of Fish ਀ഊMaster Gideanus Tacitus Adamantius ਀ഊ ਀吀栀椀猀 爀攀挀椀瀀攀 眀愀猀Ⰰ 攀猀猀攀渀琀椀愀氀氀礀Ⰰ 搀攀瘀攀氀漀瀀攀搀 戀礀 挀漀洀洀椀琀琀攀攀 挀漀渀猀椀猀琀椀渀最 漀昀  ഊGideanus Tacitus , Countess Brekke Franksdottir, Lord Audric Eisenherz, ਀愀渀搀 氀愀搀礀 䴀漀爀最愀椀渀攀 漀昀 䰀礀渀渀攀⸀  䤀琀 椀猀 愀 猀礀渀琀栀攀猀椀猀 挀漀洀戀椀渀椀渀最 愀猀瀀攀挀琀猀 漀  ഊvarious 17th century English white pudding recipes (from sources like ਀䐀愀眀猀漀渀Ⰰ 䴀愀爀欀栀愀洀Ⰰ 愀渀搀 䐀椀最戀礀⤀ 眀椀琀栀 愀 一漀爀洀愀渀 爀攀挀椀瀀攀Ⰰ 瀀爀漀戀愀戀氀礀 ㄀㠀琀栀ⴀ㄀㤀琀栀  ഊcentury. Unlike most sausages, they are not designed for long shelf ਀氀椀昀攀⸀  䠀漀眀攀瘀攀爀Ⰰ 琀栀攀礀 挀愀渀 戀攀 昀爀漀稀攀渀 愀昀琀攀爀 琀栀攀椀爀 瀀爀攀氀椀洀椀渀愀爀礀 瀀漀愀挀栀椀渀最⸀   ഊThe same mixture can also be cooked as a loaf, in the oven. ਀ഊServes 8 or more ਀㔀 猀氀椀挀攀猀 昀椀爀洀 眀栀椀琀攀 戀爀攀愀搀Ⰰ 挀爀甀猀琀猀 爀攀洀漀瘀攀搀ഊ1.5 Cups heavy cream ਀　⸀㜀㔀 瀀漀甀渀搀 猀欀椀渀氀攀猀猀Ⰰ 戀漀渀攀氀攀猀猀 䌀漀搀 昀椀氀氀攀琀ഊ0.75 lb sea scallops ਀㘀 攀最最 眀栀椀琀攀猀 漀爀 ㌀ 眀漀氀攀 攀最最猀ഊSalt ਀圀栀椀琀攀 瀀攀瀀瀀攀爀ഊFresh grated nutmeg ਀䄀瀀瀀爀漀砀⸀ 㘀 昀攀攀琀 瀀漀爀欀 猀愀甀猀愀最攀 挀愀猀椀渀最Ⰰ 猀漀愀欀攀搀 봀 栀漀甀爀⸀ഊ ਀匀琀愀爀琀 愀 氀愀爀最攀 瀀漀琀 漀昀 猀愀氀琀攀搀 瀀漀愀挀栀椀渀最 眀愀琀攀爀 最漀椀渀最⸀  䤀琀 猀栀漀甀氀搀 琀愀猀琀攀 漀昀  ഊthe salt. ਀ഊMeanwhile, in a food processor, whiz the bread slices into crumbs. You should have about 2 cups or so. In a bowl, stir ½ - ¾ C cream into the ਀戀爀攀愀搀 挀爀甀洀戀猀Ⰰ 甀渀琀椀氀 琀栀攀礀 愀爀攀 洀漀椀猀琀 愀渀搀 戀攀最椀渀渀椀渀最 琀漀 猀漀昀琀攀渀⸀  䰀攀琀 琀栀攀洀  ഊsit while you grind the cod and scallops. Rough chop them in the food ਀瀀爀漀挀攀猀猀漀爀 猀攀琀 漀渀 瀀甀氀猀攀⸀  唀猀攀 愀 爀攀甀戀戀爀 猀瀀愀琀甀氀愀 攀瘀攀爀礀 猀漀 漀昀琀攀渀 琀漀 猀挀爀愀瀀攀  ഊdown the sides of the food processor bowl, making sure there are no ਀氀愀爀最攀 挀栀甀渀欀猀 氀攀昀琀⸀  䄀搀搀 琀栀攀 猀漀愀欀攀搀 戀爀攀愀搀 挀爀甀洀戀猀 愀渀搀 瀀爀漀挀攀猀猀Ⰰ 愀搀搀椀渀最   ഊthe eggs or whites in increments, until the mixture is a puree. Add ਀琀栀攀 爀攀洀愀椀渀椀渀最 挀爀攀愀洀 眀栀椀氀攀 挀漀渀琀椀渀甀椀渀最 琀漀 瀀甀爀攀攀⸀  䄀搀搀 愀戀漀甀琀 ㄀ 爀漀甀渀搀攀搀  ഊteaspoon of salt, 1 rounded ¼ tsp white pepper, and 1 level ¼ teaspoon ਀漀昀 猀愀氀琀⸀  吀爀礀 最爀椀渀搀椀渀最⼀最爀愀琀椀渀最 琀栀攀 猀瀀椀挀攀猀 漀渀琀漀 愀 猀栀攀攀琀 漀昀 昀漀椀氀 漀爀 瀀愀瀀攀爀  ഊto measure. Make sure the mixture is smooth. ਀匀琀甀昀昀 琀栀攀 洀椀砀琀甀爀攀 椀渀琀漀 挀愀猀椀渀最猀 ⠀圀攀 爀攀挀漀洀洀攀渀搀 琀栀椀猀 渀漀琀 戀攀 琀栀攀 昀椀爀猀琀  ഊsausage recipe you try; a little experience goes a long way on this ਀漀渀攀⤀⸀  唀猀攀 攀椀琀栀攀爀 愀 瀀椀猀琀漀渀ⴀ搀爀椀瘀攀渀 猀愀甀猀愀最攀 猀琀甀昀昀椀渀最 洀愀挀栀椀渀攀Ⰰ 眀栀椀挀栀 瀀甀洀瀀猀  ഊthe mixture into the casing, or a large-bre funnel, using gravity and ਀琀栀攀 栀愀渀搀氀攀 漀昀 愀 眀漀漀搀攀渀 猀瀀漀漀渀 琀漀 瀀甀猀栀 琀栀攀 昀椀猀栀 琀栀爀漀甀最栀⸀  吀椀攀 猀愀甀猀愀最攀猀  ഊoff in 4 - 6 inch lengths, or make loops like kielbasa. When picking ਀琀栀攀洀 甀瀀Ⰰ 猀甀瀀瀀漀爀琀 琀栀攀洀 攀瘀攀渀氀礀Ⰰ 氀椀欀攀 愀 戀愀戀礀⸀  唀渀氀椀欀攀 洀漀猀琀 猀愀甀猀愀最攀猀Ⰰ 琀栀攀礀  ഊare heav but not stiff enough to support any of their own weight, and ਀椀琀 椀猀 攀愀猀礀 琀漀 琀攀愀爀 琀栀攀 挀愀猀椀渀最猀 椀昀 礀漀甀 漀瘀攀爀猀琀爀攀猀猀 琀栀攀洀⸀ഊ ਀䴀愀欀椀渀最 猀甀爀攀 琀栀攀 瀀漀琀 漀昀 眀愀琀攀爀 椀猀 愀琀 渀漀 洀漀爀攀 琀栀愀渀 瀀漀愀挀栀椀渀最 栀攀愀琀 ⠀㄀㘀　뀀 䘀⸀Ⰰ  ഊwith small bubbles on the sides and bottom of the pot, steam ut no ਀戀甀戀戀氀攀猀 爀椀猀椀渀最Ⰰ 昀漀爀 琀栀漀猀攀 眀椀琀栀漀甀琀 琀栀攀爀洀漀洀攀琀攀爀猀⤀  䜀䔀一吀䰀夀 瀀氀愀挀攀 琀栀攀  ഊsausages in the water. Don't let the water reach anything but a low ਀猀椀洀洀攀爀⸀  䈀漀椀氀椀渀最 椀猀 刀䤀䜀䠀吀 伀唀吀℀  吀栀攀礀 眀椀氀氀 攀砀瀀氀漀搀攀 愀渀搀 礀漀甀✀氀氀 栀愀瘀攀 挀爀攀愀洀  ഊof fish soup, and a not very good xample of it, either! Poach the ਀猀愀甀猀愀最攀猀 昀漀爀 愀戀漀甀琀 ㈀　 洀椀渀甀琀攀猀⸀ 䔀愀琀 椀洀洀攀搀椀愀琀攀氀礀 漀爀 爀攀栀攀愀琀 椀渀 琀栀攀 眀愀琀攀爀Ⰰ  ഊthe oven, or with butter in a saute pan over medium heat. ਀ഊA more Scandinavian, but also more modern, method is to cook the ਀洀椀砀琀甀爀攀 愀猀 愀 氀漀愀昀 漀爀 猀 搀甀洀瀀氀椀渀最猀Ⰰ 昀漀爀洀椀渀最 氀椀琀琀氀攀 戀愀氀氀猀 眀椀琀栀 琀眀漀 眀攀琀  ഊspoons and lowering them gently into the poaching water. Cook as loaf ਀椀渀 愀 ㌀㔀　뀀 漀瘀攀渀Ⰰ 眀椀琀栀 琀栀攀 瀀愀渀 椀渀猀椀搀攀 愀渀漀琀栀攀爀 瀀愀渀Ⰰ 眀椀琀栀 戀漀椀氀椀渀最 眀愀琀攀爀  ഊcoming ¾ up the side of the loaf pan, for about 1 hour and 20 mnutes, ਀漀爀 甀渀琀椀氀 愀渀 椀渀猀攀爀琀攀搀 欀渀椀昀攀 挀漀洀攀猀 漀甀琀 挀氀攀愀渀⸀  䘀漀爀 搀甀洀瀀氀椀渀最猀Ⰰ 瀀漀愀挀栀 琀栀攀  ഊballs till they float, and leave them to simmer gently for two or three ਀洀椀渀甀琀攀猀 愀昀琀攀爀 琀栀攀礀 愀爀攀 昀氀漀愀琀椀渀最⸀  刀攀洀漀瘀攀 眀椀琀栀 愀 猀氀漀琀琀攀搀 猀瀀漀漀渀⸀ഊ ਀   ⴀⴀⴀⴀⴀ 伀爀椀最椀渀愀氀 䴀攀猀猀愀最攀 ⴀⴀⴀⴀⴀഊ Fom: Phil Troy / G. Tacitus Adamantius ਀   吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ Sent: Friday, June 20, 2003 1:19 PM ਀   匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 昀椀猀栀 猀愀甀猀愀最攀猀 爀攀挀椀瀀攀 瀀氀攀愀猀攀ഊ ਀   伀渀 䘀爀椀搀愀礀Ⰰ 䨀甀渀攀 ㈀　Ⰰ ㈀　　㌀Ⰰ 愀琀 ㄀　㨀　㜀  䄀䴀Ⰰ 伀氀眀攀渀 琀栀攀 伀搀搀 眀爀漀琀攀㨀ഊ> I was reading horugh the illusions food section in the Florilethingy ਀㸀 愀渀搀 猀愀眀 愀 瀀漀猀琀 昀爀漀洀 䄀搀愀洀愀渀琀椀甀猀 愀戀漀甀琀 昀椀猀栀 猀愀甀猀愀最攀猀⸀  䤀昀 礀漀甀 愀爀攀 栀攀爀攀Ⰰഊ> could you please post the recipe and any special notes on technique? ਀ഊ This is a staple of modern Normandy, although I can think of at least ਀   漀渀攀 眀栀椀琀攀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀 琀栀愀琀 椀渀瘀漀氀瘀攀猀 愀 洀攀愀琀氀攀猀猀 昀椀氀氀椀渀最 猀琀甀昀昀攀搀 椀渀琀漀ഊ a sturgeon gut (Ising Puddings, in, I think, John Murrell) from ਀   椀渀ⴀ漀爀ⴀ渀攀愀爀ⴀ瀀攀椀漀搀Ⰰ 猀漀 䤀 椀洀愀最椀渀攀 搀椀猀栀攀猀 氀椀欀攀 琀栀椀猀 搀椀搀 攀砀椀猀琀 椀渀 爀攀最椀漀渀愀氀ഊ cuisines if not in Ye Olde Offysshyll Periode Courte Cookery. Of ਀   挀漀甀爀猀攀Ⰰ 琀栀椀猀 椀猀 猀瀀攀挀甀氀愀琀椀漀渀 漀渀 洀礀 瀀愀爀琀⸀ഊ ਀   䄀猀 䤀 爀攀挀愀氀氀 琀栀攀 氀愀猀琀 琀椀洀攀 眀攀 搀椀搀 琀栀椀猀Ⰰ 眀攀 甀猀攀搀 挀漀搀Ⰰ 猀挀愀氀氀漀瀀猀Ⰰ 愀 猀洀愀氀氀ഊ amount of hite bread (fresh crumb, no crust) soaked in heavy cream, ਀   愀渀搀 攀最最 眀栀椀琀攀猀⸀ 䄀 氀椀琀琀氀攀 挀栀攀爀瘀椀氀Ⰰ 䤀 琀栀椀渀欀⸀ 倀漀爀欀 挀愀猀椀渀最猀Ⰰ 愀氀琀栀漀甀最栀 琀栀攀爀攀ഊ are other options for those wishing to avoid the meat aspect. They come ਀   漀甀琀 愀 戀攀愀甀琀椀昀甀氀 椀瘀漀爀礀 眀栀椀琀攀 椀昀 礀漀甀 搀漀渀✀琀甀猀攀 愀渀礀 猀栀攀氀氀昀椀猀栀 琀栀愀琀 琀甀爀渀ഊ pink when you cook them. I would advise against using frozen seafood ਀   昀漀爀 琀栀椀猀㬀 椀琀 爀攀氀攀愀猀攀猀 愀 氀漀琀 漀昀 眀愀琀攀爀 椀渀 琀栀攀 挀漀漀欀椀渀最 瀀爀漀挀攀猀猀Ⰰ 眀栀椀挀栀ഊ affects the texture. ਀ഊ Countess Brekke may have the recipe closer to hand at the moment; ਀   瀀攀爀栀愀瀀猀 猀栀攀 挀愀渀 瀀漀猀琀 椀昀 猀栀攀 最攀琀猀 琀栀椀猀 洀攀猀猀愀最攀 戀攀昀漀爀攀 䤀 昀椀渀搀 洀礀 挀漀瀀礀⸀ഊ ਀   䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Sat, 21 Jun 2003 22:55:12 -0400 ਀䘀爀漀洀㨀 䄀渀最椀攀 䴀愀氀漀渀攀 㰀愀氀洀㐀 愀琀 挀漀爀渀攀氀氀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] fish sausages recipe please ਀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 ਀㸀 䤀 眀愀猀 爀攀愀搀椀渀最 琀栀漀爀甀最栀 琀栀攀 椀氀氀甀猀椀漀渀猀 昀漀漀搀 猀攀挀琀椀漀渀 椀渀 琀栀攀 䘀氀漀爀椀氀攀琀栀椀渀最礀 愀渀搀ഊ> saw a post from Adamantius about fish sausages. If you are here, could ਀㸀 礀漀甀 瀀氀攀愀猀攀 瀀漀猀琀 琀栀攀 爀攀挀椀瀀攀 愀渀搀 愀渀礀 猀瀀攀挀椀愀氀 渀漀琀攀猀 漀渀 琀攀挀栀渀椀焀甀攀㼀ഊ> ਀㸀 吀䠀䰀愀搀礀 伀氀眀攀渀 琀栀攀 伀搀搀ഊ ਀伀氀眀攀渀Ⰰഊ ਀     䤀 眀愀猀 爀攀愀搀椀渀最 猀漀洀攀 漀昀 琀栀攀 氀愀琀攀猀琀 瀀漀猀琀椀渀最猀 愀渀搀 猀愀眀 礀漀甀爀猀 愀戀漀甀琀 昀椀猀栀  ഊsausage. ਀ഊMistress Catalina Alvarez from my group did a feast sometime ago with ਀䘀椀猀栀 猀愀甀猀愀最攀 琀栀愀琀 䤀 爀攀洀攀洀戀攀爀  眀攀爀攀 瘀攀爀礀 琀愀猀琀礀⸀ഊ ਀䠀攀爀攀✀猀 琀栀攀 甀爀氀㨀 ⠀䤀 猀攀愀爀挀栀攀搀 最漀漀最氀攀Ⰰ 愀渀搀 昀漀甀渀搀 琀栀攀 甀爀氀⤀ഊhttp://lemur.cit.cornell.edu/~jules/fish_sausage.html ਀ഊ Angeline ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㌀ 䨀甀渀 ㈀　　㌀ ㈀　㨀　㜀㨀　㘀 ⴀ　㐀　　ഊFrom: "Carol Eskesen Smith" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 昀椀猀栀 猀愀甀猀愀最攀猀 爀攀挀椀攀 瀀氀攀愀猀攀ഊTo: "Cooks within the SCA" ਀ഊOOPS! Phil's right; just check the context. So much for my ਀瀀爀漀漀昀ⴀ爀攀愀搀椀渀最㬀 洀礀 猀愀甀猀愀最攀 栀愀渀漀甀琀✀猀 栀愀搀 椀琀 氀椀欀攀 琀栀愀琀 昀漀爀 漀瘀攀爀 愀 礀攀愀爀℀ഊRegards, ਀䈀爀攀欀欀攀ഊ ----- Original Message ----- ਀   䘀爀漀洀㨀 倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀ഊ To: Cooks within the SCA ਀   匀攀渀琀㨀 匀愀琀甀爀搀愀礀Ⰰ 䨀甀渀攀 ㈀㄀Ⰰ ㈀　　㌀ 㐀㨀㄀　 倀䴀ഊ Subject: Re: [Sca-cooks] fish sausages recipe please ਀ഊ ਀   伀渀 匀愀琀甀爀搀愀礀Ⰰ 䨀甀渀攀 ㈀㄀Ⰰ ㈀　　㌀Ⰰ 愀琀 　㄀㨀㄀㐀 倀䴀Ⰰ 䌀愀爀漀氀 䔀猀欀攀猀攀渀 匀洀椀琀栀 眀爀漀琀攀㨀ഊ ਀ഊ Add about 1 rounded teaspoon of salt, 1 rounded ¼ tsp white pepper, ਀愀渀搀 ㄀ 氀攀瘀攀氀 밀 琀攀愀猀瀀漀漀渀 漀昀 猀愀氀琀⸀ഊ ਀ഊ Hey, cool feature of Mac Mail! (And about time I discovered one, ਀漀漀℀⤀ 匀攀氀攀挀琀 愀 瀀愀猀猀愀最攀 愀渀搀 栀椀琀 ∀爀攀瀀氀礀∀Ⰰ 愀渀搀 琀栀愀琀✀猀 攀砀愀挀琀氀礀 眀栀愀琀 礀漀甀  ഊget, properly formatted and part of the thread. No pasting needed. Who ਀欀渀攀眀㼀 䴀愀礀戀攀 䤀 樀甀猀琀 渀攀瘀攀爀 琀爀椀攀搀 琀栀椀猀 戀攀昀漀爀攀⸀ഊ ਀   䈀甀琀 䤀 搀椀最爀攀猀猀⸀⸀⸀ഊ ਀   匀攀攀 愀戀漀瘀攀⸀ 䈀爀攀欀欀攀Ⰰ 愀爀攀 礀漀甀 猀甀爀攀 琀栀椀猀 椀猀 挀漀爀爀挀琀㼀 䌀漀甀氀搀 琀栀愀琀 氀愀猀琀  ഊrounded 1/4 teaspoon be nutmeg? It seems unlikely that salt was used ਀琀眀椀挀攀 椀渀 琀栀椀猀 眀愀礀⸀ഊ ਀   䤀䤀刀䌀Ⰰ 搀椀搀渀✀琀 眀攀 猀攀爀瘀攀 琀栀椀猀 漀渀 琀漀瀀 漀昀 愀 戀攀搀 漀昀 猀愀甀琀攀攀搀 眀愀琀攀爀挀爀攀猀猀 琀漀  ഊgive the proper Ostgardrian green and white? ਀ഊ Adamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㈀ 伀挀琀 ㈀　　㌀ ㄀㄀㨀㔀㤀㨀㌀㈀ ⴀ　㜀　　ഊFrom: lilinah at earthlink.net ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 䠀漀洀攀 䘀爀漀洀 䜀爀攀愀琀 圀攀猀琀攀爀渀 圀愀爀ഊTo: sca-cooks at ansteorra.org ਀ഊIt was "An Eastern Sweet" from the Anonymous Andalusian Cookbook - ਀洀愀搀攀 愀琀 琀栀攀 攀瘀攀渀琀 漀昀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 愀瀀瀀氀攀 樀甀椀挀攀Ⰰ 瀀漀洀攀最爀愀渀愀琀攀 ഊ"molasses", white sugar, rice flour, and rosewater. ਀ഊHere is the recipe: ਀吀栀椀猀 椀猀 最椀瘀攀渀 琀漀 昀攀瘀攀爀椀猀栀 瀀攀漀瀀氀攀 愀猀 愀 昀漀漀搀 愀渀搀 琀愀欀攀猀 琀栀攀 瀀氀愀挀攀 漀昀 ഊmedicine. Take sweet, peeled almonds and pound them fine. Then ਀攀砀琀爀愀挀琀 琀栀攀椀爀 洀椀氀欀 眀椀琀栀 愀 猀椀攀瘀攀 漀爀 挀氀攀愀渀 挀氀漀琀栀Ⰰ 甀渀琀椀氀 椀琀 戀攀挀漀洀攀猀 氀椀欀攀 ഊmilk. Add pomegranate and tart apple juice, pear juice, juice of ਀焀甀椀渀挀攀 愀渀搀 漀昀 爀漀愀猀琀攀搀 最漀甀爀搀Ⰰ 眀栀愀琀攀瘀攀爀 洀愀礀 戀攀 愀瘀愀椀氀愀戀氀攀 漀昀 琀栀攀猀攀⸀ ഊPrepare them like the juice squeezed from the almonds and like the ਀洀椀砀琀甀爀攀 漀昀 眀栀椀琀攀 猀甀最愀爀⸀ 倀甀琀 椀渀 愀 最氀愀稀攀搀 攀愀爀琀栀攀渀眀愀爀攀 琀椀渀樀椀爀 愀渀搀 氀椀最栀琀 ഊa gentle fire under it. After boiling, add some dissolved starch ਀瀀愀猀琀攀 愀渀搀 眀栀攀渀 椀琀 琀栀椀挀欀攀渀猀Ⰰ 瀀甀琀 琀漀最攀琀栀攀爀 爀漀猀攀 漀椀氀 愀渀搀 昀爀攀猀栀 漀椀氀 愀渀搀 ഊlight under it a gentle fire until it thickens. Then take off the ਀昀椀爀攀 愀渀搀 琀愀欀攀 椀琀 漀甀琀⸀ 䤀昀 琀栀攀 猀琀漀洀愀挀栀 椀猀 眀攀愀欀Ⰰ 愀搀搀 爀漀猀攀眀愀琀攀爀 洀椀砀攀搀 ഊwith camphor. ਀ഊThis was very yummy - a translucent not-quite pudding - rich, sweet, ਀琀愀爀琀Ⰰ 愀渀搀 栀椀最栀氀礀 昀氀愀瘀漀爀昀甀氀⸀ഊ ਀䄀渀愀栀椀琀愀ഊ ਀ഊDate: Sun, 14 Mar 2004 19:56:05 -0800 ਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: Re: [Sca-cooks] Re: [EK] recipe suggestions? ਀吀漀㨀 匀䌀䄀ⴀ䌀漀漀欀猀 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 ਀刀漀搀最爀漀搀 洀攀搀 䘀氀漀搀攀 ⴀ 刀攀搀 䈀攀爀爀礀 倀甀搀搀椀渀最 眀椀琀栀 䌀爀攀愀洀ഊ6 servings ਀ഊ4 cups red currants-- traditional but hard to ਀挀漀洀攀 戀礀Ⰰ 猀漀 漀渀攀 挀愀渀 猀甀戀猀琀椀琀甀琀攀 昀爀攀猀栀 漀爀 昀爀漀稀攀渀ഊstrawberries and/or raspberries ਀嬀䄀渀愀栀椀琀愀 渀漀琀攀猀㨀 洀愀礀戀攀 攀瘀攀渀 氀椀渀最漀渀戀攀爀爀椀攀猀 眀漀甀氀搀ഊwork - aren't they like tiny relatives of ਀䄀洀攀爀椀挀愀渀 挀爀愀渀戀攀爀爀椀攀猀㼀崀ഊ3 cups water ਀㄀ 挀甀瀀 猀甀最愀爀ഊ3/4 cup potato starch (or substitute cornstarch) ਀㄀⼀㈀ 挀甀瀀 挀漀氀搀 眀愀琀攀爀ഊSmall amount of sugar for sprinkling ਀䌀爀攀愀洀Ⰰ 愀猀 搀攀猀椀爀攀搀ഊ ਀倀甀琀 眀愀琀攀爀 愀渀搀 戀攀爀爀椀攀猀 椀渀 愀 瀀漀琀⸀ 䈀爀椀渀最 琀漀 愀 戀漀椀氀ഊand cook until the seeds separate from the fruit. ਀匀琀爀愀椀渀 琀栀爀漀甀最栀 挀栀攀攀猀攀挀氀漀琀栀 漀爀 愀 昀椀渀攀 猀椀攀瘀攀⸀ഊPour the red berry juice back into the pot and return to a boil. ਀䄀搀搀 猀甀最愀爀Ⰰ 猀琀椀爀爀椀渀最 甀渀琀椀氀 琀栀攀 猀甀最愀爀 椀猀 搀椀猀猀漀氀瘀攀搀⸀ഊIn a small bowl, mix the potato starch with cold water until it is ਀猀礀爀甀瀀礀⼀ഊAdd it to the berry juice, constantly stirring. ਀䄀猀 猀漀漀渀 愀猀 椀琀 琀栀椀挀欀攀渀猀Ⰰ 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 栀攀愀琀 愀渀搀ഊpour into individual glass dishes. ਀匀瀀爀椀渀欀氀攀 眀椀琀栀 猀甀最愀爀 琀漀 瀀爀攀瘀攀渀琀 愀 猀欀椀渀 昀爀漀洀 昀漀爀洀椀渀最⸀ഊLet cool. ਀吀漀瀀 眀椀琀栀 眀栀椀瀀瀀攀搀 挀爀攀愀洀⸀ഊ ਀ഊDate: Mon, 9 Aug 2004 21:31:45 -0400 ਀䘀爀漀洀㨀 匀栀愀爀漀渀 倀愀氀洀攀爀 㰀爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Irish Festival Feast Report ਀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 ਀㸀 伀渀 匀甀渀Ⰰ 㠀 䄀甀最 ㈀　　㐀 ㈀㌀㨀㈀㈀㨀㈀㤀 ⴀ　㐀　　ഊ> Sharon Palmer wrote: ਀㸀ഊ>> Littiu - Oat Pudding ਀㸀ഊ> any chance of a recipe? ਀ഊIt's not my recipe but one from our Authenticity ਀伀昀昀椀挀攀爀Ⰰ 吀椀最攀爀渀愀挀栀 洀欀愀 匀琀攀瀀栀愀渀 䠀愀礀攀猀ഊ--- My working recipe was: ਀伀愀琀 倀甀搀搀椀渀最 ⠀䰀椀琀琀椀切⤀ഊ2 c coarsely ground oats (run lightly through a food processor) ਀㈀ 挀 洀椀氀欀Ⰰ ㄀⼀㈀ 琀猀瀀 猀愀氀琀 漀爀 琀漀 琀愀猀琀攀Ⰰ 攀最最 礀漀氀欀猀 ⠀漀瀀琀椀漀渀愀氀⤀Ⰰ 戀甀琀琀攀爀ഊHeat milk to the simmering point without boiling, ਀猀漀 琀栀愀琀 猀洀愀氀氀 戀甀戀戀氀攀猀 昀漀爀洀 愀爀漀甀渀搀 琀栀攀 爀椀洀 漀昀 琀栀攀ഊpot. Add oats and salt. If you wish to make it ਀攀瘀攀渀 爀椀挀栀攀爀Ⰰ 礀漀甀 挀愀渀 愀搀搀 琀栀攀 攀最最 礀漀氀欀猀Ⰰ 眀攀氀氀ഊbeaten, to the mixture. Pour the mixture into ਀最爀攀愀猀攀搀 戀漀眀氀 漀爀 昀椀爀攀瀀爀漀漀昀 搀椀猀栀Ⰰ 愀渀搀 猀攀琀 椀琀Ⰰഊcovered, by the fire for about 45 minutes, ਀琀甀爀渀椀渀最 椀琀 爀攀最甀氀愀爀氀礀 猀漀 琀栀愀琀 椀琀 挀漀漀欀猀 攀瘀攀渀氀礀 愀渀搀ഊsolidly. Or bake at 300°. As it cooks, it will ਀瀀甀氀氀 愀眀愀礀 昀爀漀洀 琀栀攀 戀漀眀氀 愀 戀椀琀⸀ഊ ਀ⴀⴀⴀⴀ 䄀渀搀 琀栀攀 漀爀椀最椀渀愀氀㨀ഊThe other thing I think you're looking for is ਀✀䰀椀琀琀椀切∀Ⰰ 眀栀椀挀栀 椀猀 搀攀猀挀爀椀戀攀搀 愀猀 愀 瀀漀爀爀椀搀最攀 戀甀琀 琀漀ഊmy mind is more like a steamed pudding. ਀ഊIngredients: ਀伀愀琀猀 Ⰰ 挀漀愀爀猀攀氀礀 最爀漀甀渀搀 ⠀䤀 栀愀瘀攀 甀猀攀搀 爀漀氀氀攀搀 漀愀琀猀ഊmashed up in a mortar, or run lightly through a ਀昀漀漀搀 瀀爀漀挀攀猀猀漀爀 昀漀爀 琀栀椀猀⤀⸀ഊMilk ਀匀愀氀琀 琀漀 琀愀猀琀攀ഊEgg yolks (optional) ਀䈀甀琀琀攀爀ഊ ਀䴀攀琀栀漀搀㨀ഊHeat a quantity of milk to the simmering point ਀眀椀琀栀漀甀琀 戀漀椀氀椀渀最Ⰰ 猀漀 琀栀愀琀 猀洀愀氀氀 戀甀戀戀氀攀猀 昀漀爀洀ഊaround the rim of the pot. Remove the pot from ਀琀栀攀 栀攀愀琀⸀ 吀愀欀攀 愀渀 攀焀甀愀氀 瘀漀氀甀洀攀 漀昀 琀栀攀 挀漀愀爀猀攀氀礀ഊground oats, and makes them with the milk, adding ਀愀 戀椀琀 漀昀 猀愀氀琀⸀  䘀漀爀 ㈀ 挀⸀ 漀昀 漀愀琀猀 䤀 甀猀攀 愀戀漀甀琀 漀渀攀ഊhalf teaspoon of salt. If you wish to make it ਀攀瘀攀渀 爀椀挀栀攀爀Ⰰ 礀漀甀 挀愀渀 愀搀搀 琀栀攀 攀最最 礀漀氀欀猀Ⰰ 眀攀氀氀ഊbeaten, to the mixture. When the batter is ਀猀洀漀漀琀栀Ⰰ 瀀漀甀爀 琀栀攀 洀椀砀琀甀爀攀 椀渀琀漀 最爀攀愀猀攀搀 戀漀眀氀 漀爀ഊfireproof dish, and set it, covered, by the fire ਀昀漀爀 愀戀漀甀琀 㐀㔀 洀椀渀甀琀攀猀Ⰰ 琀甀爀渀椀渀最 椀琀 爀攀最甀氀愀爀氀礀 猀漀ഊthat it cooks evenly and solidly. In a regular ਀欀椀琀挀栀攀渀Ⰰ 礀漀甀 挀漀甀氀搀 猀椀洀瀀氀礀 瀀甀琀 琀栀椀猀 椀渀 愀 氀漀眀 漀瘀攀渀ഊ(300°). As it cooks, it will pull away from the ਀戀漀眀氀 愀 戀椀琀⸀ഊ ਀䤀琀 挀愀渀 戀攀 挀甀琀 椀渀 眀攀搀最攀猀 椀渀 琀栀攀 戀漀眀氀Ⰰ 漀爀 琀甀爀渀攀搀ഊout onto a plate. It's delicious as is, savory ਀眀椀琀栀 猀愀氀琀Ⰰ 愀渀搀 猀挀爀甀洀瀀琀椀漀甀猀 眀栀攀渀 愀挀挀漀洀瀀愀渀椀攀搀 戀礀ഊrich cream and drizzled honey. I imagine it ਀挀漀甀氀搀 戀攀 甀猀攀搀 愀猀 愀 猀椀搀攀 搀椀猀栀 眀椀琀栀 最爀愀瘀礀 愀猀 眀攀氀氀⸀ഊI have also thought of cutting up the bowl of ਀琀栀椀猀 椀渀琀漀 挀甀戀攀猀 猀瀀爀椀渀欀氀椀渀最 椀琀 氀椀戀攀爀愀氀氀礀 眀椀琀栀 戀椀琀猀ഊof butter and hard cheese, and setting it to bake ਀戀礀 琀栀攀 昀椀爀攀⸀ 吀栀攀 搀椀猀栀 椀猀 搀攀猀挀爀椀戀攀搀 椀渀 戀漀漀欀猀 漀昀ഊmonastic rules, and is prescribed in the Brehon ਀氀愀眀 愀猀 琀栀攀 愀瀀瀀爀漀瀀爀椀愀琀攀 昀漀漀搀 眀椀琀栀 眀栀椀挀栀 渀漀戀氀攀ഊhostages and foster sons are nourished by right. ਀ഊNotice that this is radically different from a ਀瀀漀爀爀椀搀最攀⸀  䤀渀 漀爀搀椀渀愀爀礀 瀀漀爀爀椀搀最攀Ⰰ 琀栀攀 瀀爀漀瀀漀爀琀椀漀渀猀ഊare four volumes of water to one of oatmeal, ਀眀栀椀氀攀 琀栀椀猀 漀渀攀 椀猀 攀焀甀愀氀 瘀漀氀甀洀攀 椀猀 漀昀 洀椀氀欀 愀渀搀ഊoatmeal. It sets up quite firmly. Too fine an ਀漀愀琀洀攀愀氀 洀愀欀攀猀 昀漀爀 愀 最氀甀攀礀 瀀爀漀搀甀挀琀⸀ഊ ਀吀椀最攀爀渀愀挀栀 洀愀挀 䔀最栀愀椀渀 甀愀 섀攀搀愀ഊ ਀ഊDate: Mon, 22 Nov 2004 00:00:00 -0500 ਀䘀爀漀洀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ഊ ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀 瀀氀甀洀 瀀甀搀搀椀渀最ഊTo: Cooks within the SCA ਀ഊAlso sprach Devra at aol.com: ਀㸀         䰀漀爀渀愀 匀愀猀猀 ⠀䐀椀渀渀攀爀 眀椀琀栀 吀漀洀 䨀漀渀攀猀⤀ 挀椀琀攀猀 愀 䠀愀渀渀愀栀 䜀氀愀猀猀攀 爀攀挀椀瀀攀 昀漀爀ഊ> this, but I seem to remember (in her historical Christmas feast book) a ਀㸀 猀漀洀攀眀栀愀琀 攀愀爀氀椀攀爀 爀攀挀椀瀀攀 昀漀爀 愀 瀀氀甀洀 瀀漀爀爀椀搀最攀⸀⸀⸀ഊ> Devra, with a mind like an old attic ਀ഊHannah Glasse has recipes for both plumb pudding (her spelling) and ਀瀀氀甀洀 瀀漀爀爀椀搀最攀 ⠀琀栀攀 氀愀琀琀攀爀 戀攀椀渀最 愀 戀愀爀氀攀礀 最爀甀攀氀 攀渀爀椀挀栀攀搀 愀渀搀 猀眀攀攀琀攀渀攀搀ഊwith dried fruit, spiced with mace). As I recall, what Sass says in ਀栀攀爀 䌀栀爀猀琀洀愀猀 䘀攀愀猀琀猀 戀漀漀欀 椀猀 琀栀愀琀 倀氀甀洀 倀甀搀搀椀渀最 瀀爀攀搀愀琀攀猀 琀栀攀 ㄀㤀琀栀ഊcentury (and Hannah Glasse seems to prove this), but that it was not ਀甀渀琀椀氀 琀栀攀 ㄀㤀琀栀 挀攀渀琀甀爀礀 琀栀愀琀 琀栀攀 瀀氀甀洀 瀀甀搀搀椀渀最 猀甀瀀瀀氀愀渀琀攀搀 琀栀攀 瀀氀甀洀ഊporridge as a widespread Christmas tradition in England. Neither recipe contains plums, BTW. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 一漀瘀 ㈀　　㐀 ㄀㈀㨀㄀㘀㨀㄀㠀 ⴀ　㔀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀氀甀洀 倀甀搀搀椀渀最ഊTo: Cooks within the SCA ਀ഊAlan Davidson mentions that the College Puddings ਀⠀洀愀搀攀 漀昀 猀甀攀琀Ⰰ 戀爀攀愀搀挀爀甀洀戀猀Ⰰ 愀渀搀 搀爀椀攀搀 昀爀甀椀琀猀⤀ 渀愀洀攀搀ഊafter the Cambridge and Oxford colleges go back to at least 1617. ਀䠀攀 洀攀渀琀椀漀渀猀 䌀⸀ 䄀渀渀攀 圀椀氀猀漀渀 愀猀 琀栀攀 猀漀甀爀挀攀⸀ 匀漀 漀渀琀漀ഊWilson and the source eventually becomes J. Murrell's ਀挀漀漀欀戀漀漀欀 漀昀 ㄀㘀㄀㜀 眀栀攀爀攀椀渀 椀猀 昀漀甀渀搀ഊ"A Cambridge Pudding" which calls for minced dates, flour, ਀猀瀀椀挀攀猀Ⰰ 攀琀挀⸀ 琀礀攀搀 椀渀 愀 昀愀椀爀攀 挀氀漀琀栀 愀渀搀 戀漀椀氀攀搀 甀渀琀椀氀 搀漀渀攀⸀ഊIvan Day is going to be putting up information on English Puddings ਀戀甀琀 琀栀攀 猀瀀漀琀 椀猀 攀洀瀀琀礀 愀猀 礀攀琀⸀ഊhttp://www.historicfood.com/English%20Puddings.htm ਀ഊLess helpful is OED. ਀伀䔀䐀 漀渀氀礀 琀愀欀攀猀 瀀氀甀洀 瀀甀搀搀椀渀最 戀愀挀欀 琀漀ഊ1711 Vind. Sacheverell 75 This is just as proper as I had a good ਀倀氀甀洀戀 倀甀搀搀攀渀 琀漀 搀愀礀 眀椀琀栀 愀 䴀椀砀琀甀爀攀 漀昀 䘀氀漀眀攀爀 愀渀搀 刀愀椀猀椀渀猀⸀ഊThis association of plums and puddings merged into the term plum pudding ਀猀攀攀洀猀 琀漀 戀攀 攀愀爀氀礀 ㄀㠀琀栀 挀攀渀琀甀爀礀⸀ 䄀搀搀椀渀最 䌀栀爀椀猀琀洀愀猀 椀渀 戀爀椀渀最猀 椀渀 琀栀攀 漀琀栀攀爀  ഊelement. ਀ഊJennifer Stead seems to agree with most sources as she says that ਀琀栀攀 瘀攀爀礀 爀椀挀栀 瀀氀甀洀 氀愀挀攀搀 瀀甀搀搀椀渀最猀 眀攀爀攀 漀渀氀礀 愀猀猀漀挀椀愀琀攀搀ഊwith Christmas late in the 17th century. Sara Paston-Williams ਀最漀攀猀 昀漀爀 ㄀㤀琀栀 挀攀渀琀甀爀礀 昀漀爀 䌀栀爀椀猀琀洀愀猀 瀀氀甀洀 瀀甀搀搀椀渀最 琀爀愀搀椀琀椀漀渀 戀攀最椀渀渀椀渀最⸀ഊNow adding the flaming custom--- Davidson is more ਀栀攀氀瀀昀甀氀 栀攀爀攀⸀ 䠀攀 猀愀礀猀 䴀爀猀⸀ 䈀攀攀琀漀渀 瀀爀漀洀漀琀攀搀 椀琀 椀渀 琀栀攀ഊ1860's, so it's probably only mid 19th century. ਀ഊJohnnae ਀ഊThe source for all things 12th Night in England as concerns cakes by ਀琀栀攀 眀愀礀 椀猀 猀琀椀氀氀 䌀愀欀攀猀 愀渀搀 䌀栀愀爀愀挀琀攀爀猀 戀礀 䈀爀椀搀最攀琀 䄀渀渀 䠀攀渀椀猀挀栀⸀ഊThe fact that it came out in 1984 and never sold well ਀椀渀 琀栀椀猀 挀漀甀渀琀爀礀 猀栀漀甀氀搀渀✀琀 搀攀琀攀爀 礀漀甀 昀爀漀洀 爀攀愀搀椀渀最 椀琀 愀渀渀甀愀氀氀礀 戀攀昀漀爀攀ഊcontemplating the season. ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 一漀瘀 ㈀　　㐀 　㤀㨀㐀㔀㨀㈀㤀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Huette von Ahrens ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀氀甀洀 瀀甀搀搀椀渀最ഊTo: Cooks within the SCA ਀ഊHere is what the Oxford Companion to Food says' ਀甀渀搀攀爀 琀栀攀 挀愀琀攀最漀爀礀 ✀䌀栀爀椀猀琀洀愀猀 瀀甀搀搀椀渀最✀㨀ഊ ਀䌀栀爀椀猀琀洀愀猀 瀀甀搀搀椀渀最Ⰰ 琀栀攀 爀椀挀栀 挀甀氀洀椀渀愀琀椀漀渀 漀昀 愀 氀漀渀最ഊprocess of development of 'plum puddings' which ਀挀愀渀 戀攀 琀爀愀挀攀搀 戀愀挀欀 琀漀 琀栀攀 攀愀爀氀礀 ㄀㔀琀栀 挀攀渀琀甀爀礀⸀ഊThe first types were not specifically associated ਀眀椀琀栀 䌀栀爀椀猀琀洀愀猀⸀  䰀椀欀攀 攀愀爀氀礀 洀椀渀挀攀 瀀椀攀猀Ⰰ 琀栀攀礀ഊcontained meat, of which a token remain in the ਀甀猀攀 漀昀 猀甀攀琀⸀  吀栀攀 漀爀椀最椀渀愀氀 昀漀爀洀Ⰰ 瀀氀甀洀 瀀漀琀琀愀最攀Ⰰഊwas made from chopped beef or mutton, onions and ਀瀀攀爀栀愀瀀猀 漀琀栀攀爀 爀漀漀琀 瘀攀最攀琀愀戀氀攀猀Ⰰ 愀渀搀 搀爀椀攀搀 昀爀甀椀琀Ⰰഊthickened with breadcrumbs, and flavoured with ਀眀椀渀攀Ⰰ 栀攀爀戀猀Ⰰ 愀渀搀 猀瀀椀挀攀猀⸀  䄀猀 琀栀攀 渀愀洀攀 猀甀最最攀猀琀猀Ⰰഊit is a fairly liquid preparation: this was ਀戀攀昀漀爀攀 琀栀攀 椀渀瘀攀渀琀椀漀渀 漀昀 琀栀攀 瀀甀搀搀椀渀最 挀氀漀琀栀 洀愀搀攀ഊlarge puddings feasible. As was usual with such ਀搀椀猀栀攀猀Ⰰ 椀琀 眀愀猀 猀攀爀瘀攀搀 愀琀 琀栀攀 戀攀最椀渀渀椀渀最 漀昀 愀 洀攀愀氀⸀ഊWhen new kinds of dried fruit became available ਀椀渀 䈀爀椀琀愀椀渀Ⰰ 昀椀爀猀琀 爀愀椀猀椀渀猀Ⰰ 琀栀攀渀 瀀爀甀渀攀猀 椀渀 琀栀攀ഊ16th century, they were added. The name 'plum' ਀爀攀昀攀爀猀 琀漀 愀 瀀爀甀渀攀㬀 戀甀琀 椀琀 猀漀漀渀 挀愀洀攀 琀漀 洀攀愀渀 愀渀礀ഊdried fruit. ਀ഊIn the 16th century variants were made with ਀眀栀椀琀攀 洀攀愀琀 猀甀挀栀 愀猀 挀栀椀挀欀攀渀 漀爀 瘀攀愀氀㬀 愀渀搀 最爀愀搀甀愀氀氀礀ഊthe meat came to be omitted, to be replaced by ਀猀甀攀琀⸀  吀栀攀 爀漀漀琀 瘀攀最攀琀愀戀氀攀猀 愀氀猀漀 搀椀猀愀瀀瀀攀愀爀攀搀Ⰰഊalthough even now Christmas pudding often still ਀椀渀挀氀甀搀攀猀 愀 琀漀欀攀渀 挀愀爀爀漀琀⸀  吀栀攀 爀椀挀栀 搀椀猀栀 眀愀猀ഊserved on feast days such as All Saints' Day, ਀䌀栀爀椀猀琀洀愀猀Ⰰ 愀渀搀 一攀眀 夀攀愀爀✀猀 䐀愀礀⸀  䈀礀 琀栀攀 ㄀㘀㜀　猀Ⰰഊit was associated with Christmas and called ਀✀䌀栀爀椀猀琀洀愀猀 瀀漀琀琀愀最攀✀⸀ 吀栀攀 漀氀搀 瀀氀甀洀 瀀漀琀琀愀最攀ഊcontinued to be made into the 18th century, and ਀戀漀琀栀 瘀攀爀猀椀漀渀猀 眀攀爀攀 猀琀椀氀氀 猀攀爀瘀攀搀 愀猀 愀 昀椀氀氀椀渀最ഊfirst course rather than a dessert. ਀ഊNot all plum puddings were rich, festive, or ਀挀攀爀攀洀漀渀椀愀氀⸀  倀氀甀洀 搀甀昀昀Ⰰ 攀猀猀攀渀琀椀愀氀氀礀 愀 猀甀攀琀ഊpudding with less fruit and other enrichment, ਀爀攀洀愀椀渀攀搀 瀀漀瀀甀氀愀爀 昀漀爀 挀攀渀琀甀爀椀攀猀⸀ഊ ਀䔀瘀攀渀 戀攀昀漀爀攀 䌀栀爀椀猀琀洀愀猀 瀀甀搀搀椀渀最 栀愀搀 愀琀琀愀椀渀攀搀 椀琀猀ഊmodern form, its consumption on Christmas Day ਀栀愀搀 戀攀攀渀 戀愀渀渀攀搀 戀礀 伀氀椀瘀攀爀 䌀爀漀洀眀攀氀氀⸀  吀栀椀猀 眀愀猀ഊnot simply a sign of his Puritan attitudes. The ਀䌀栀爀椀猀琀椀愀渀 䌀栀甀爀挀栀 攀瘀攀爀礀眀栀攀爀攀 眀愀猀 挀漀渀猀挀椀漀甀猀 琀栀愀琀ഊChristmas was merely a veneer of the old Celtic ਀眀椀渀琀攀爀 猀漀氀猀琀椀挀攀 昀椀爀攀 昀攀猀琀椀瘀愀氀 挀攀氀攀戀爀愀琀椀渀最 琀栀攀ഊ'rebirth' of the sun after the shortest day, ਀㈀㄀ 漀爀 ㈀㈀ 漀昀 䐀攀挀攀洀戀攀爀⸀  吀栀椀猀 椀猀 猀琀椀氀氀 昀爀愀渀欀氀礀ഊcelebrated in the Orkneys with the rite of Up ਀䠀攀氀氀礀 䄀Ⰰ 眀栀攀渀 愀 猀栀椀瀀 椀猀 戀甀爀渀琀⸀  匀椀最渀猀 漀昀 瀀愀最愀渀椀猀洀ഊkeep emerging: for example the Yule Log, a huge ਀氀漀最 眀栀椀挀栀 椀猀 欀攀瀀琀 戀甀爀渀椀渀最 昀漀爀 愀氀氀 琀眀攀氀瘀攀 搀愀礀猀 漀昀ഊthe festival, and is still commemorated in the ਀琀爀愀搀椀琀椀漀渀愀氀 䘀爀攀渀挀栀 氀漀最ⴀ猀栀愀瀀攀搀 䌀栀爀椀猀琀洀愀猀 挀愀欀攀⸀ഊOther relics are the candles on the Christmas ਀琀爀攀攀 ⠀椀洀瀀漀爀琀攀搀 昀爀漀洀 䜀攀爀洀愀渀礀 椀渀 琀栀攀 琀椀洀攀 漀昀 倀爀椀渀挀攀ഊAlbert), and the flaming pudding itself. There ਀栀愀搀 戀攀攀渀 愀 猀椀洀椀氀愀爀 漀昀昀椀挀椀愀氀 愀琀琀椀琀甀搀攀 椀渀 匀挀漀琀氀愀渀搀ഊtowards the consumption of the Black Run on ਀吀眀攀氀昀琀栀 一椀最栀琀⸀ഊ ਀圀栀愀琀 挀甀爀爀攀渀琀氀礀 挀漀甀渀琀猀 愀猀 琀栀攀 琀爀愀搀椀琀椀漀渀愀氀ഊChristmas pudding recipe has been more or less ਀攀猀琀愀戀氀椀猀栀攀搀 猀椀渀挀攀 琀栀攀 ㄀㤀琀栀 挀攀渀琀甀爀礀⸀ 唀猀甀愀氀ഊingredients are: suet, brown sugar (not always) ਀㬀 爀愀椀猀椀渀猀㬀 猀甀氀琀愀渀愀猀㬀 挀甀爀爀愀渀琀猀㬀 挀愀渀搀椀攀搀 瀀攀攀氀㬀ഊbreadcrumbs; eggs; spices such as cinnamon, ਀渀甀琀洀攀最Ⰰ 愀渀搀 挀氀漀瘀攀猀Ⰰ 漀爀 愀氀氀猀瀀椀挀攀 漀爀 洀椀砀攀搀 猀瀀椀挀攀㬀ഊand alcohol (e.g. stout, rum, brandy). Optional ਀椀渀最爀攀搀椀攀渀琀猀 椀渀挀氀甀搀攀 昀氀漀甀爀Ⰰ 昀爀攀猀栀 漀爀愀渀最攀 漀爀 氀攀洀漀渀ഊpeel, grated carrot or apple, almonds. The ਀爀攀猀甀氀琀 椀猀 愀 爀攀洀愀爀欀愀戀氀礀 猀漀氀椀搀 瀀甀搀搀椀渀最 眀栀椀挀栀 栀愀猀ഊto be boiled for many hours then preferably left ਀琀漀 洀愀琀甀爀攀 昀漀爀 甀瀀 琀漀 愀 礀攀愀爀 愀渀搀 爀攀戀漀椀氀攀搀 漀渀 琀栀攀ഊday. A large pudding resists this treatment ਀戀攀琀琀攀爀 琀栀愀渀 猀洀愀氀氀 漀渀攀猀ⴀⴀ琀栀漀甀最栀 昀攀眀 愀爀攀 愀猀 氀愀爀最攀ഊas the one made in Devon in 1819, which weighed ਀漀瘀攀爀 㐀　　 欀最 ⠀㤀　　 氀戀⤀⸀ഊ ਀吀栀攀 瀀甀搀搀椀渀最 椀猀 琀爀愀搀椀琀椀漀渀愀氀氀礀 猀攀爀瘀攀搀 眀椀琀栀 爀甀洀 漀爀ഊbrandy butter (US hard sauce) made from butter, ਀猀甀最愀爀Ⰰ 愀渀搀 猀瀀椀爀椀琀⸀  䤀琀 椀猀 琀漀瀀瀀攀搀 眀椀琀栀 愀 猀瀀爀椀最 漀昀ഊholly and set alight with rum or another spirit. ਀吀栀椀猀 瀀愀爀琀 漀昀 琀栀攀 琀爀愀搀椀琀椀漀渀 椀猀 猀琀椀氀氀 眀椀搀攀氀礀ഊobserved, but recipes for the pudding itself ਀栀愀瘀攀 戀攀攀渀 攀瘀漀氀瘀椀渀最 椀渀 琀栀攀 搀椀爀攀挀琀椀漀渀 漀昀 猀漀洀攀琀栀椀渀最ഊlighter and more digestible. ਀ഊThe shape of the pudding is traditionally ਀猀瀀栀攀爀椀挀愀氀Ⰰ 昀爀漀洀 戀攀椀渀最 琀椀攀搀 甀瀀 椀渀 愀 昀氀漀甀爀攀搀ഊpudding cloth. Most modern puddings are made ਀椀渀 愀 戀愀猀椀渀 挀漀瘀攀爀攀搀 眀椀琀栀 氀愀礀攀爀猀 漀昀 昀漀椀氀 愀渀搀ഊgreaseproof paper. ਀ഊHuette ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 一漀瘀 ㈀　　㐀 ㄀㌀㨀㈀㈀㨀㄀㌀ ⴀ　㔀　　ഊFrom: Daniel Myers ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀氀甀洀 瀀甀搀搀椀渀最ഊTo: Cooks within the SCA ਀ഊOn Nov 22, 2004, at 12:45 PM, Huette von Ahrens wrote: ਀㸀 䠀攀爀攀 椀猀 眀栀愀琀 琀栀攀 伀砀昀漀爀搀 䌀漀洀瀀愀渀椀漀渀 琀漀 䘀漀漀搀 猀愀礀猀✀ഊ> under the category 'Christmas pudding': ਀ഊ[snip] ਀ഊ>Christmas pudding, the rich culmination of a long ਀㸀 瀀爀漀挀攀猀猀 漀昀 搀攀瘀攀氀漀瀀洀攀渀琀 漀昀 ✀瀀氀甀洀 瀀甀搀搀椀渀最猀✀ 眀栀椀挀栀ഊ> can be traced back to the early 15th century. ਀ഊ[snip] ਀ഊ> When new kinds of dried fruit became available ਀㸀 椀渀 䈀爀椀琀愀椀渀Ⰰ 昀椀爀猀琀 爀愀椀猀椀渀猀Ⰰ 琀栀攀渀 瀀爀甀渀攀猀 椀渀 琀栀攀ഊ>16th century, they were added. ਀ഊEh? No prunes in England before the 16th century? I think that may be ਀椀渀 攀爀爀漀爀⸀ഊ ਀吀䄀刀吀䰀䔀吀䔀匀⸀ 堀堀⸀嘀䤀䤀䤀⸀ 䤀堀⸀ 吀愀欀攀 嘀攀攀氀 礀猀漀搀攀 愀渀搀 最爀椀渀搀攀 椀琀 猀洀愀氀攀⸀ 琀愀欀攀 栀愀爀搀攀ഊEyrenn isode and yground & do þerto with prunes hoole. dates. icorue ਀瀀礀渀攀猀 愀渀搀 刀愀椀猀漀甀渀猀 挀漀爀愀甀渀挀攀⸀ 栀漀漀氀 猀瀀椀挀攀猀 ☀ 瀀漀眀搀漀甀爀⸀ 猀甀最甀爀⸀ 猀愀氀琀Ⰰ 愀渀搀ഊmake a litell coffyn and do þis fars þerinne. & bake it & serue it ਀昀漀爀琀栀⸀ഊ[Forme of Cury (1390)] ਀ഊThis was one of 6 recipes calling for prunes in Forme of Cury. There ਀愀爀攀 愀氀猀漀 爀攀挀椀瀀攀猀 渀 䰀椀戀攀爀 挀甀爀攀 挀漀挀漀爀甀洀 愀渀搀 吀眀漀 䘀椀昀琀攀攀渀琀栀ⴀ䌀攀渀琀甀爀礀ഊCookery-Books that call for prunes as well. ਀ഊRaisins were also in use before the 15th century. I'd hazard a guess ਀琀栀愀琀 戀漀琀栀 氀漀渀最 瀀爀攀ⴀ搀愀琀攀 攀瘀攀渀 琀栀攀 洀漀猀琀 瀀爀椀洀椀琀椀瘀攀 瀀氀甀洀 瀀甀搀搀椀渀最⸀ഊ ਀ⴀ 䐀漀挀 ഊ-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=- ਀   䔀搀漀甀愀爀搀 䠀愀氀椀搀愀椀  ⠀䐀愀渀椀攀氀 䴀礀攀爀猀⤀ഊ Cum Grano Salis ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 一漀瘀 ㈀　　㐀 ㄀　㨀㌀㔀㨀　㐀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Huette von Ahrens ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀氀甀洀 瀀甀搀搀椀渀最ഊTo: Cooks within the SCA ਀ഊ--- Daniel Myers wrote: ਀㸀 伀渀 一漀瘀 ㈀㈀Ⰰ ㈀　　㐀Ⰰ 愀琀 ㄀㈀㨀㐀㔀 倀䴀Ⰰ 䠀甀攀琀琀攀 瘀漀渀 䄀栀爀攀渀猀 眀爀漀琀攀㨀ഊ> ਀㸀㸀 䠀攀爀攀 椀猀 眀栀愀琀 琀栀攀 伀砀昀漀爀搀 䌀漀洀愀渀椀漀渀 琀漀 䘀漀漀搀 猀愀礀猀✀ഊ>> under the category 'Christmas pudding': ਀㸀ഊ> [snip] ਀㸀ഊ>> Christmas pudding, the rich culmination of a long ਀㸀㸀 瀀爀漀挀攀猀猀 漀昀 搀攀瘀攀氀漀瀀洀攀渀琀 漀昀 ✀瀀氀甀洀 瀀甀搀搀椀渀最猀✀ 眀栀椀挀栀ഊ>> can be traced back to the early 15th century. ਀㸀ഊ> [snip] ਀㸀ഊ>> When new kinds of dried fruit became available ਀㸀㸀 椀渀 䈀爀椀琀愀椀渀Ⰰ 昀椀爀猀琀 爀愀椀猀椀渀猀Ⰰ 琀栀攀渀 瀀爀甀渀攀猀 椀渀 琀栀攀ഊ>> 16th century, they were added. ਀㸀ഊ> Eh? No prunes in England before the 16th ਀㸀 挀攀渀琀甀爀礀㼀  䤀 琀栀椀渀欀 琀栀愀琀 洀愀礀 戀攀 椀渀 攀爀爀漀爀⸀ഊ ਀䠀洀洀洀⸀  䤀 眀愀猀 樀甀猀琀 挀漀瀀礀椀渀最 眀栀愀琀 眀愀猀 瀀爀渀琀攀搀⸀ഊI took it to mean that prunes were added to ਀瀀氀甀洀 瀀甀搀搀椀渀最 椀渀 琀栀攀 ㄀㘀琀栀 挀攀渀琀甀爀礀Ⰰ 渀漀琀 琀栀愀琀ഊthey weren't known until the 16th century. ਀䈀甀琀Ⰰ 礀漀甀 愀爀攀 爀椀最栀琀Ⰰ 琀栀攀 眀漀爀搀椀渀最 椀猀 挀漀渀昀甀猀椀渀最⸀ഊI will have to find my Penguin edition of the ਀伀䌀䘀 愀渀搀 猀攀攀 椀昀 琀栀椀猀 眀愀猀 挀栀愀渀最攀搀 漀爀 渀漀琀⸀ഊ ਀吀栀攀 愀爀琀椀挀氀攀 眀愀猀 眀爀椀琀琀攀渀 戀礀 刀愀氀瀀栀 䠀愀渀挀漀挀欀Ⰰഊ"an encyclopedist with a special interest in ਀昀漀漀搀 栀椀猀琀漀爀礀 愀渀搀 昀漀漀搀 猀挀椀攀渀挀攀⸀∀ഊ ਀䠀甀攀琀琀攀ഊ ਀ഊDate: Fri, 17 Dec 2004 15:59:41 -0500 ਀䘀爀漀洀㨀 ∀䰀漀渀渀椀攀 䐀⸀ 䠀愀爀瘀攀氀∀ 㰀氀搀栀 愀琀 攀挀攀⸀最愀琀攀挀栀⸀攀搀甀㸀ഊSubject: [Sca-cooks] figgy pudding? ਀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 ਀䄀挀琀甀愀氀氀礀 椀琀 氀漀漀欀猀 欀椀渀搀 漀昀 氀椀欀攀 戀爀攀愀搀 瀀甀搀搀椀渀最Ⰰ 甀猀椀渀最 氀攀昀琀漀瘀攀爀 瀀愀猀琀爀礀 愀渀搀ഊbreads, but it is boiled in the final stage instead of being baked. ਀ഊ From //Le Viandier de Taillevent, //James Prescott trans. ਀ഊ63. Slices. ਀吀愀欀攀 昀椀最猀Ⰰ 爀愀椀猀椀渀猀Ⰰ 戀漀椀氀攀搀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 栀漀琀 眀愀琀攀爀 瀀愀猀琀爀椀攀猀Ⰰ 昀氀愀琀 挀愀欀攀猀ഊand white bread crusts cut into small cubes. Boil your milk, add saffron ਀⠀琀漀 最椀瘀攀 椀琀 挀漀氀漀甀爀⤀ 愀渀搀 猀甀最愀爀Ⰰ 愀渀搀 戀漀椀氀 攀瘀攀爀礀琀栀椀渀最 琀漀最攀琀栀攀爀 甀渀琀椀氀 椀琀ഊbecomes thick enough to slice. Put it into bowls. ਀ഊAoghann ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㜀 䐀攀挀 ㈀　　㐀 ㈀㄀㨀㄀㤀㨀㌀㔀 ⴀ　㔀　　ഊFrom: "Lonnie D. Harvel" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 昀椀最最礀 瀀甀搀搀椀渀最㼀ഊTo: Cooks within the SCA ਀ഊChris Stanifer wrote: ਀㸀 ⴀⴀⴀ ∀䰀漀渀渀椀攀 䐀⸀ 䠀愀爀瘀攀氀∀ 㰀氀搀栀 愀琀 攀挀攀⸀最愀琀攀挀栀⸀攀搀甀㸀 眀爀漀琀攀㨀ഊ>> 63. Slices. ਀㸀㸀 吀愀欀攀 昀椀最猀Ⰰ 爀愀椀猀椀渀猀Ⰰ 戀漀椀氀攀搀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 栀漀琀 眀愀琀攀爀 瀀愀猀琀爀椀攀猀Ⰰ 昀氀愀琀 挀愀欀攀猀ഊ>> and white bread crusts cut into small cubes. ਀㸀ഊ> I'm assuming there is supposed to be a comma between water and ਀㸀 瀀愀猀琀爀椀攀猀Ⰰ 挀漀爀爀攀挀琀㼀ഊ> ਀㸀 圀椀氀氀椀愀洀 搀攀 䜀爀愀渀搀昀漀爀琀ഊ ਀圀攀氀氀Ⰰ 琀栀椀猀 椀猀 渀漀琀 愀挀琀甀愀氀氀礀 琀栀攀 昀椀最最礀 瀀甀搀搀椀渀最 漀昀 琀栀攀 挀愀爀漀氀 昀愀洀攀Ⰰ 䤀 眀愀猀ഊjust kidding (because of the figs). ਀ഊI don't know if the comma you suggest is needed. I assumed they were ਀琀愀氀欀椀渀最 愀戀漀甀琀 ∀栀漀琀 眀愀琀攀爀 瀀愀猀琀爀椀攀猀∀⸀ 吀栀攀 戀愀猀椀挀 倀愀琀攀 愀 䌀栀漀甀砀 甀猀攀猀 戀漀椀氀椀渀最ഊwater, as do many others. However, I am not sure how early these were ਀甀猀攀搀⸀ 吀栀攀 漀渀氀礀 爀攀昀攀爀攀渀挀攀 䤀 栀愀瘀攀 椀猀㨀ഊ ਀䄀挀挀漀爀搀椀渀最 琀漀 䌀氀愀甀搀攀 䨀甀椀氀氀攀琀 椀渀 ⨀䌀氀愀猀猀椀挀 倀愀琀椀猀猀攀爀椀攀㨀 䄀渀 䄀ⴀ娀 䠀愀渀搀戀漀漀欀⨀Ⰰഊ "In 1533, when Catherine de Medici left Florence to marry the Duke of ਀伀爀氀攀愀渀猀 眀栀漀 眀愀猀 氀愀琀攀爀 琀漀 戀攀挀漀洀攀 䠀攀渀爀礀 䤀䤀Ⰰ 䬀椀渀最 漀昀 䘀爀愀渀挀攀 昀爀漀洀 ㄀㔀㐀㜀Ⰰ 猀栀攀ഊbrought with her to France her entire court, which included her chefs. ਀匀攀瘀攀渀 礀攀愀爀猀 氀愀琀攀爀 椀渀 ㄀㔀㐀　Ⰰ 栀攀爀 栀攀愀搀 挀栀攀昀Ⰰ 倀愀渀琀攀爀攀氀氀椀Ⰰ 椀渀瘀攀渀琀攀搀 愀 栀漀琀Ⰰഊdried paste with which he made gateaux. He christened the paste /pâte à ਀倀愀渀琀攀爀攀氀氀椀⸀⼀ഊ ਀吀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 挀栀愀渀最攀搀 愀猀 琀栀攀 礀攀愀爀猀 瀀愀猀猀攀搀Ⰰ 愀渀搀 猀漀 搀椀搀 琀栀攀 瀀愀猀琀攀✀猀ഊname. It became known as /pâte à Popelini,/ which then became /pâte à ਀倀漀瀀攀氀椀渀⸀⼀ 倀漀瀀攀氀椀渀猀 眀攀爀攀 愀 昀漀爀洀 漀昀 挀愀欀攀 洀愀搀攀 椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀 愀渀搀 眀攀爀攀ഊmade in the shape of a woman's breasts. A /patissier/ called Avice ਀瀀攀爀昀攀挀琀攀搀 琀栀攀 瀀愀猀琀攀 椀渀 琀栀攀 洀椀搀搀氀攀 漀昀 琀栀攀 攀椀最栀琀攀攀渀琀栀 挀攀渀琀甀爀礀 愀渀搀 挀爀攀愀琀攀搀ഊchoux buns. The /pâte à Popelin/ became known as /pâte à choux,/ since ਀漀渀氀礀 挀栀漀甀砀 戀甀渀猀 眀攀爀攀 洀愀搀攀 昀爀漀洀 椀琀⸀ 嬀䄀渀搀 挀栀漀甀砀 戀甀渀猀 眀攀爀攀 琀栀攀 猀愀洀攀 猀栀愀瀀攀ഊas small cabbages. /Choux/ is the French word for cabbages.] Antoine ਀䌀愀爀洀攀 椀渀 琀栀攀 渀椀渀攀琀攀攀渀琀栀 挀攀渀琀甀爀礀 瀀攀爀昀攀挀琀攀搀 琀栀攀 爀攀挀椀瀀攀Ⰰ 愀渀搀 琀栀椀猀 椀猀 琀栀攀ഊsame recipe for choux pastry as is used today." ਀ഊSince the recipe I quoted is from the 14th century, the above would not ਀爀攀愀氀氀礀 愀瀀瀀氀礀⸀ഊ ਀䄀漀最栀愀渀渀ഊ ਀ഊDate: Tue, 17 May 2005 09:10:44 EDT ਀䘀爀漀洀㨀 䬀爀椀猀琀椀圀栀礀䬀攀氀氀礀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: [Sca-cooks] cakes ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䠀愀瘀攀 礀漀甀 猀攀攀渀  琀栀攀 爀攀挀椀瀀攀 昀漀爀 挀愀爀爀漀琀 瀀甀搀搀椀渀最 椀渀 䨀漀栀渀 䔀瘀攀氀礀渀✀猀 戀漀漀欀   ഊ_Cook_? ਀ഊ #221 A Carrot Pudding ਀ഊTake a topeny#loafe grate it halfe this quantity of Carots grated being ਀昀椀爀猀琀 猀挀爀愀瀀攀搀 㘀 䔀最最猀 氀攀愀瘀攀 漀甀琀 ㌀ 眀栀椀琀攀猀 漀渀攀 瀀椀渀琀 漀昀 渀攀眀 洀椀氀欀 栀愀氀昀 愀 瀀漀甀渀搀 漀昀ഊButter neere halfe a pound of sugar a little salt some grated Nutmeg mingle all ਀眀攀氀氀 琀漀最攀琀栀攀爀 戀甀琀琀攀爀 愀 瀀愀渀渀 瀀甀琀椀琀 椀渀 戀愀欀攀 椀琀 眀攀氀氀⸀ഊ ਀䤀 挀愀渀 瀀漀猀琀 洀礀 爀攀搀愀挀琀椀漀渀 椀昀 礀漀甀 愀爀攀 椀渀琀攀爀攀猀琀攀搀⸀ഊ ਀吀栀攀 瀀甀搀搀椀渀最 琀甀爀渀猀 漀甀琀 瘀攀爀礀 洀甀挀栀 氀椀欀攀 愀 搀攀渀猀攀 挀漀昀昀攀攀 挀愀欀攀⸀  䤀 眀愀猀  琀栀椀渀欀椀渀最 漀昀ഊposting a question of adding raisins to the recipe on this list. ਀ഊGrace ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㜀 䴀愀礀 ㈀　　㔀 ㄀㠀㨀　㠀㨀㈀㜀 ⴀ　㐀　　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 挀愀欀攀猀ഊTo: Cooks within the SCA ਀ഊKristiWhyKelly at aol.com wrote: ਀㸀 䠀愀瘀攀 礀漀甀 猀攀攀渀  琀栀攀 爀攀挀椀瀀攀 昀漀爀 挀愀爀爀漀琀 瀀甀搀搀椀渀最 椀渀 䨀漀栀渀 䔀瘀攀氀礀渀✀猀 戀漀漀欀  ഊ> _Cook_? ਀ഊThis is Christopher Driver's volume titled ਀䨀漀栀渀 䔀瘀攀氀礀渀Ⰰ 䌀漀漀欀 眀栀椀挀栀 眀愀猀 瀀甀戀氀椀猀栀攀搀 戀礀 倀爀漀猀瀀攀挀琀 䈀漀漀欀猀ഊin 1997. It's the first publication of Evelyn's culinary manuscript. ਀⠀䨀甀猀琀 椀渀 挀愀猀攀 愀渀礀漀渀攀 眀愀猀 眀漀渀搀攀爀椀渀最⸀⤀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Wed, 18 May 2005 08:06:46 -0500 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] cakes ਀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 ਀㸀 䤀 琀漀漀Ⰰ 眀漀甀氀搀 戀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 猀攀攀椀渀最 礀漀甀爀 爀攀搀愀挀琀椀漀渀Ⰰ 愀氀琀栀漀甀最栀 䤀 琀栀椀渀欀 䤀✀瘀攀ഊ> figured most of it out, with the exception of just how big, and of what, ਀㸀 椀猀 愀 ✀琀眀漀ⴀ瀀攀渀渀礀✀ 氀漀愀昀⸀ ⠀吀愀欀攀 愀 琀漀瀀攀渀礀⌀氀漀愀昀攀⸀⸀⸀⤀⸀ 䤀✀瘀攀 愀氀猀漀 最漀琀 渀漀 椀搀攀愀 栀漀眀ഊ> long to bake it, but I imagine there are similar modern recipes. I thought ਀㸀 瀀甀搀搀椀渀最猀 眀攀爀攀 甀猀甀愀氀氀礀 戀漀椀氀攀搀Ⰰ 琀栀漀甀最栀⸀ഊ> ਀㸀 匀琀攀昀愀渀ഊ ਀䄀 琀眀漀 瀀攀渀渀礀 氀漀愀昀 椀猀 愀 氀漀愀昀 琀栀愀琀 挀愀渀 戀攀 瀀甀爀挀栀愀猀攀搀 昀漀爀 琀眀漀 瀀攀渀挀攀⸀  唀渀搀攀爀 琀栀攀ഊAssize of Bread, the weight of the loaf varied by the market p at of the ਀最爀愀椀渀 愀渀搀 琀栀攀 焀甀愀氀椀琀礀 漀昀 琀栀攀 昀氀漀甀爀⸀  䘀漀爀 攀砀愀洀瀀氀攀Ⰰ 椀渀 ㄀㌀㈀㤀 愀 琀眀漀 瀀攀渀渀礀 氀漀愀昀ഊof white bread would have been 7 pounds 10 ounces a voirdupois. It would ਀栀愀瘀攀 戀攀攀渀 猀漀洀攀眀栀愀琀 氀攀猀猀 椀渀 琀栀攀 氀愀琀琀攀爀 栀愀氀昀 漀昀 琀栀攀 ㄀㜀琀栀 䌀攀渀琀甀爀礀 眀栀攀渀 䔀瘀攀氀礀渀ഊwas cooking. ਀ഊPuddings can be boiled, steamed or baked. Most of the ones I've encountered ਀琀栀愀琀 愀爀攀 挀氀漀猀攀 琀漀 䔀氀椀稀愀戀攀琀栀攀愀渀 挀愀氀氀 昀漀爀 愀 瀀甀搀搀椀渀最 挀氀漀琀栀 愀渀搀 戀漀椀氀椀渀最⸀  吀栀椀猀ഊrecipe, however, is over fifty years later and consideration must be given ਀琀漀 栀漀眀 洀甀挀栀 琀栀攀 䘀爀攀渀挀栀 挀甀氀椀渀愀爀礀 琀爀愀搀椀琀椀漀渀猀 椀渀昀氀甀攀渀挀攀搀 䔀瘀攀氀礀渀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Fri, 20 May 2005 21:37:21 -0500 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] cakes ਀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 ਀䘀爀漀洀㨀 ∀一愀渀挀礀 䬀椀攀氀∀ 㰀渀愀渀挀礀开欀椀攀氀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊ> I thought steamed puddings were later than our time period...you don't see ਀㸀  琀栀攀 琀攀挀栀渀椀焀甀攀 攀瘀攀渀 椀渀 琀栀攀 ㄀㠀琀栀 挀攀渀琀甀爀礀 爀攀愀氀氀礀Ⰰ 愀氀琀栀漀甀最栀 䤀 栀愀瘀攀 愀 瘀愀最甀攀ഊ> recollection of trying custards in little cups in a bake kettle/Dutch oven ਀㸀  眀椀琀栀 眀愀琀攀爀⸀⸀⸀⸀⸀ഊ ਀夀漀甀 挀愀渀 猀琀攀愀洀 愀 瀀甀搀搀椀渀最 椀渀 愀 瀀甀搀搀椀渀最 挀氀漀琀栀 愀渀搀 琀栀攀 椀渀猀琀爀甀挀琀椀漀渀猀 椀渀 猀漀洀攀ഊcases are unclear as to whether the pudding is to be immersed or not. ਀䄀猀 愀 瀀爀愀挀琀椀挀愀氀 瀀漀椀渀琀 椀琀 洀愀礀 渀漀琀 洀愀琀琀攀爀Ⰰ 戀甀琀 䤀 栀愀瘀攀渀✀琀 琀爀椀攀搀 愀渀礀 攀砀瀀攀爀椀洀攀渀琀猀 ഊTo see if it does. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㈀ 䴀愀礀 ㈀　　㔀 ㄀㤀㨀㈀㜀㨀㈀㄀ ⴀ　㐀　　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 倀甀搀搀椀渀最猀 眀愀猀 挀愀欀攀猀ഊTo: Cooks within the SCA ਀ഊ> OK, now you've made me curious. I always understood "steaming" of ਀㸀 瀀甀搀搀椀渀最猀 琀漀 戀攀 瀀甀琀琀椀渀最 礀漀甀爀 昀椀氀氀攀搀Ⰰ 挀氀漀猀攀搀 瀀甀搀搀椀渀最 洀漀氀搀 椀渀琀漀 愀 瀀漀琀 漀昀ഊ> boiling water, but not submerging it completely. snipped ਀㸀 一愀渀挀礀 䬀椀攀氀ഊ ਀䤀瘀愀渀 䐀愀礀 栀愀猀 瀀甀搀搀椀渀最猀 漀渀 栀椀猀 眀攀戀猀椀琀攀ⴀⴀⴀഊhttp://www.historicfood.com/English%20Puddings.htm ਀∀匀漀洀攀 䤀渀琀攀爀攀猀琀椀渀最 䔀渀最氀椀猀栀 倀甀搀搀椀渀最猀∀ 椀渀挀氀甀搀攀猀ഊpuddings in skins ਀瀀甀搀搀椀渀最猀 戀漀椀氀攀搀 椀渀 愀 挀氀漀琀栀ഊdripping pan puddings ਀戀愀欀攀搀 瀀甀搀搀椀渀最猀ഊwith colour pictures! ਀ഊWilson is also rather good to read on puddings. ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㜀 䨀甀渀 ㈀　　㔀 ㄀㈀㨀㄀㘀㨀　㔀 ⴀ　㔀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀 一漀琀攀 漀渀 匀琀攀愀洀攀搀 倀甀搀搀椀渀最猀ഊTo: "Cooks within the SCA" ਀ഊSince there was a bit of question on when doughs began being steamed rather ਀琀栀愀渀 戀漀椀氀攀搀Ⰰ 䤀 挀愀渀 猀愀礀 琀栀愀琀 椀琀 漀挀挀甀爀爀攀搀 椀渀 䄀渀琀椀焀甀椀琀礀⸀  ∀䔀爀渀攀甀洀∀ 椀猀 愀 瀀愀猀琀爀礀ഊsimilar to Cato's "placenta." It was made in an earthenware jar which was ਀戀漀椀氀攀搀 椀渀 愀 挀漀瀀瀀攀爀 挀愀甀氀搀爀漀渀Ⰰ 愀 洀攀琀栀漀搀 猀椀洀椀氀愀爀 琀漀 猀漀洀攀 漀昀 琀栀攀 氀愀琀攀爀 瀀甀搀搀椀渀最ഊrecipes. To extract the cake, the jar was broken. ਀ഊThis doesn't mean that the method was used in period, just that it was known ਀戀攀昀漀爀攀 瀀攀爀椀漀搀⸀ഊ ਀吀栀攀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 最椀瘀攀渀 椀渀 䌀⸀ 䄀渀渀攀 圀椀氀猀漀渀✀猀 ∀䤀✀氀氀 琀漀 吀栀攀攀 愀 匀椀洀渀攀氀 䈀爀椀渀最∀ഊfrom PPC 19, 1985. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㠀 䨀甀渀 ㈀　　㔀 ㄀㄀㨀　㤀㨀　㤀 ⴀ　㔀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀 一漀琀攀 漀渀 匀琀攀愀洀攀搀 倀甀搀搀椀渀最猀ഊTo: "Jenn Strobel" , "Cooks within the SCA" ਀ऀ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 ਀㸀 䤀✀洀 渀漀琀 昀愀洀椀氀椀愀爀 眀椀琀栀 䌀愀琀漀✀猀 ∀瀀氀愀挀攀渀琀愀∀ 猀漀 䤀 氀漀漀欀攀搀 愀爀漀甀渀搀 愀 戀椀琀 愀渀搀ഊ> found the original recipe and some discusson on it, but i'm not ਀㸀 攀渀琀椀爀攀氀礀 挀氀攀愀爀 愀猀 琀漀 栀漀眀 漀渀攀 眀漀甀氀搀 ∀戀甀椀氀搀∀ 椀琀⸀  䠀愀猀 愀渀礀漀渀攀 愀挀琀甀愀氀氀礀ഊ> made this recipe and have any insight? ਀㸀ഊ> Odriana ਀ഊIt's a fairly complex construction. There is a hard outer pie shell ਀攀渀挀氀漀猀椀渀最 猀漀昀琀 搀漀甀最栀 戀愀氀氀猀 ⠀琀爀愀挀琀愀⤀ 猀甀爀爀漀甀渀搀攀搀 戀礀 愀 昀椀氀氀椀渀最 漀昀 挀栀攀攀猀攀 愀渀搀ഊhoney. You might try thinking of it as dumplings in a honey and cheese ਀琀愀爀琀⸀ഊ ਀吀愀欀攀 愀 瀀椀攀 漀爀 挀愀欀攀 瀀愀渀Ⰰ 爀漀氀氀 漀甀琀 琀栀攀 栀愀爀搀 搀漀甀最栀 氀愀爀最攀爀 琀栀愀琀 琀栀攀 瀀愀渀⸀ 倀甀琀ഊthe rolled out dough in the pan, letting the excess hang over the edges. ਀倀甀琀 愀 氀愀礀攀爀 漀昀 搀漀甀最栀 戀愀氀氀猀 椀渀 琀栀攀 瀀椀攀 猀栀攀氀氀 愀渀搀 猀甀爀爀漀甀渀搀 琀栀攀洀 眀椀琀栀 昀椀氀氀椀渀最⸀ഊRepeat with a second layer of dough balls. Fold over the excessdough to ਀昀漀爀洀 愀 琀漀瀀 挀爀甀猀琀⸀  䈀愀欀攀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Tue, 25 Apr 2006 12:25:57 -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: [Sca-cooks] Puddings was sausages ਀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 ਀吀漀 愀氀氀 琀栀漀猀攀 琀栀愀琀 眀攀爀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 猀愀甀猀愀最攀猀 愀渀搀 猀琀甀昀昀椀渀最 琀栀攀洀ഊinto casings and such... Something new is up on Ivan Day's site-- ਀倀甀搀搀椀渀最猀ⴀⴀഊhttp://www.historicfood.com/English%20Puddings.htm ਀䤀昀 礀漀甀 最漀 搀漀眀渀 琀栀攀 瀀愀最攀 礀漀甀 眀椀氀氀 猀攀攀 氀愀爀最攀 瀀椀挀琀甀爀攀猀 漀昀 琀眀漀ഊitems being one a funnel and one a forcer. ਀吀栀攀猀攀 攀砀愀挀琀 椀琀攀洀猀 愀爀攀 眀栀愀琀 眀攀 甀猀攀搀 眀栀攀渀 眀攀 洀愀搀攀 琀栀攀 爀椀挀攀 瀀甀搀搀椀渀最猀 椀渀 昀漀爀洀猀ഊrecipe from Markham. They are actually quite good, esp. with cream. ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ 㔀 䨀甀氀 ㈀　　㠀 ㄀㈀㨀㈀㌀㨀㔀㈀ ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: Susan Fox ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀甀戀樀攀挀琀㨀 刀攀㨀  䔀渀最氀椀猀栀 䘀漀漀搀ഊTo: Cooks within the SCA ਀ഊ<<< I don't have the recipe here but my biggest hit is my auntie's ਀夀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最⸀ 吀栀攀爀攀 椀猀 渀漀琀栀椀渀最 琀栀愀琀 挀愀渀 戀攀琀 琀栀愀琀 愀渀搀 椀琀 椀猀 ഊmedieval in my book. Also people cannot believe how cheap it is. ਀匀甀攀礀 㸀㸀㸀ഊ ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀 眀爀漀琀攀㨀ഊBy "medieval in my book" do you mean you have a medeval recipe for ਀椀琀Ⰰ 礀漀甀 挀漀渀樀攀挀琀甀爀攀 椀琀 椀猀 洀攀搀椀攀瘀愀氀Ⰰ 漀爀 礀漀甀 琀栀椀渀欀 椀琀 昀攀攀氀猀 猀甀昀昀椀挀椀攀渀琀氀礀 ഊmedieval not to spoil the ambiance? ਀ⴀⴀⴀⴀⴀⴀⴀഊ ਀䤀 猀甀猀瀀攀挀琀 猀栀攀 洀攀愀渀琀 琀栀攀 猀攀挀漀渀搀 漀爀 琀栀椀爀搀⸀  䠀漀眀攀瘀攀爀Ⰰ 夀漀爀欀猀栀椀爀攀 倀甀搀搀椀渀最 搀漀攀猀 渀漀琀 猀攀攀洀 琀漀 愀瀀瀀攀愀爀 椀渀 挀漀漀欀椀渀最 氀椀琀攀爀愀琀甀爀攀 甀渀琀椀氀 ㄀㜀㌀㜀⸀  圀栀椀挀栀 椀猀 琀漀漀 戀愀搀Ⰰ 椀琀 椀猀 椀渀搀攀攀搀 挀栀攀愀瀀 愀渀搀 礀甀洀洀礀⸀  䄀洀攀爀椀挀愀渀猀 樀甀猀琀 搀漀渀✀琀 栀愀瘀攀 攀渀漀甀最栀 攀砀挀甀猀攀猀 琀漀 攀愀琀 搀爀椀瀀瀀椀渀最猀℀ഊ ਀匀漀洀攀 搀漀挀甀洀攀渀琀愀琀椀漀渀 椀猀 栀攀爀攀㨀  栀琀琀瀀㨀⼀⼀眀眀眀⸀昀漀漀搀琀椀洀攀氀椀渀攀⸀漀爀最⼀昀漀漀搀瀀甀搀搀椀渀最猀⸀栀琀洀氀ഊ ਀匀甀猀愀渀⼀匀攀氀攀渀攀ഊ ਀ഊDate: Sun, 06 Jul 2008 19:46:45 -0400 ਀䘀爀漀洀㨀 匀愀渀搀爀愀 䬀椀猀渀攀爀 㰀猀樀欀㌀ 愀琀 挀漀爀渀攀氀氀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] yorkshire pudding ਀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 ਀∀吀栀攀爀攀 开愀爀攀开 猀漀洀攀 䔀渀最氀椀猀栀 戀愀欀攀搀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀猀 ⠀椀渀 戀漀琀栀 渀愀洀攀 愀渀搀 昀漀爀洀⤀ഊbeginning, I'd guess, in the late 16th, early 17th centuries, but none ਀焀甀椀琀攀 氀椀欀攀 夀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最Ⰰ 䄀䘀䄀䤀䬀⸀ 吀栀攀爀攀 洀愀礀 戀攀 愀渀 椀猀猀甀攀 爀攀最愀爀搀椀渀最 琀栀攀ഊavailability of hardish wheat flours in England at whatever time we're ਀琀愀氀欀椀渀最 愀戀漀甀琀⸀ 夀漀甀 渀攀攀搀 愀琀 氀攀愀猀琀 猀漀洀攀 最氀甀琀攀渀 琀漀 最攀琀 琀栀愀琀 搀爀愀洀愀琀椀挀 爀椀猀攀⸀ഊOf course, if there is an Italian precedent, that may not matter. ਀ഊIt probably is Georgian. Anybody have a copy of Hannah Glasse handy? ਀ഊAdamantius" ਀ഊ From Randolph C. Williams' reprint of the 1796 edition of Hannah Glasse ਀⠀氀漀渀最 猀 爀攀琀愀椀渀攀搀⤀㨀ഊ ਀瀀⸀ ㄀㤀　ഊA Yorkfhire Pudding. ਀吀愀欀攀 愀 焀甀愀爀琀 漀昀 洀椀氀欀 愀渀搀 昀椀瘀攀 攀最最猀Ⰰ 戀攀愀琀 琀栀攀洀 甀瀀 眀攀氀氀 琀漀最攀琀栀攀爀Ⰰ 愀渀搀 洀椀砀 ഊthem with flour until it is of a good pancake batter, and very fmooth; put ਀椀渀 愀 氀椀琀琀氀攀 昀愀氀琀Ⰰ 猀漀洀攀 最爀愀琀攀搀 渀甀琀洀攀最Ⰰ 愀渀搀 最椀渀最攀爀㬀 戀甀琀琀攀爀 愀 搀爀椀瀀瀀椀渀最 漀爀 ഊfrying pan and put it under a piece of beef, mutton, or a loin of veal that ਀椀猀 爀漀愀昀琀椀渀最Ⰰ 愀渀搀 琀栀攀渀 瀀甀琀 椀渀 礀漀甀爀 戀愀琀琀攀爀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀 琀漀瀀 昀椀搀攀 椀猀 戀爀漀眀渀Ⰰ ഊcut it in fquare pieces, and turn it, and then let the under fide be brown; ਀琀栀攀渀 瀀甀琀 椀琀 椀渀 愀 栀漀琀 搀椀昀栀 愀猀 挀氀攀愀渀 漀昀 昀愀琀 愀猀 礀漀甀 挀愀渀Ⰰ 愀渀搀 昀攀渀搀 椀琀 琀漀 琀愀戀氀攀 栀漀琀⸀ഊ ਀倀栀攀眀 ⴀ 愀氀氀 漀渀攀 猀攀渀琀攀渀挀攀℀  匀漀 琀栀椀猀 椀猀渀✀琀 愀 ⠀洀漀搀攀爀渀⤀ ∀瀀甀琀 琀栀攀 戀愀琀琀攀爀 椀渀 愀 瀀愀渀 ഊfull of hot dripping and bake it" recipe, but something similar to older ਀爀攀挀椀瀀攀猀 漀昀 挀愀琀挀栀椀渀最 琀栀攀 樀甀椀挀攀 搀爀椀瀀瀀椀渀最 昀爀漀洀 洀攀愀琀 愀猀 椀琀 爀漀愀猀琀猀Ⰰ 戀甀琀 眀椀琀栀 ഊbatter in the pan instead of bread. Also OOP, but older than I had been ਀愀眀愀爀攀 琀栀攀 渀愀洀攀 眀愀猀 椀渀 甀猀攀⸀ഊ ਀匀愀渀搀爀愀 ഊ ਀ഊDate: Fri, 11 Jul 2008 14:27:46 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] yorkshire pudding ਀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 ਀吀栀攀猀攀 愀爀攀 戀愀琀琀攀爀 漀爀 搀爀椀瀀瀀椀渀最 瀀甀搀搀椀渀最猀 愀渀搀 䤀 栀愀瘀攀 琀漀 眀漀渀搀攀爀 椀昀 琀栀攀礀 洀椀最栀琀 ഊnot have made their way out of a recipe like this one for spit roasted pudding-- ਀戀攀挀愀甀猀攀 䜀攀爀瘀愀椀猀攀 䴀愀爀欀栀愀洀  椀渀 栀椀猀 ㄀㘀㈀㌀ 䌀漀甀渀琀爀攀礀 䌀漀渀琀攀渀琀洀攀渀琀猀 愀渀搀 氀愀琀攀爀 椀渀 栀椀猀 ഊEnglish House-vvife of 1631 says: ਀ഊTo roast a pudding on a spit. ਀ഊTo roast a pudding vpon a spit, you shall mixe the pudding before spoken ਀漀昀 椀渀 琀栀攀 氀攀最最攀 漀昀 䴀甀琀琀漀渀Ⰰ 渀攀椀琀栀攀爀 漀洀椀琀琀椀渀最 栀攀愀爀戀攀猀Ⰰ 渀漀爀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 ഊput to a little sweete butter and mixe it very stiffe: then fold it ਀愀戀漀甀琀 琀栀攀 猀瀀椀琀Ⰰ 愀渀搀 栀愀甀攀 爀攀愀搀礀 椀渀 愀渀漀琀栀攀爀 搀椀猀栀 猀漀洀攀 漀昀 琀栀攀 猀愀洀攀 洀椀砀琀甀爀攀 ഊwell seasoned, but a great deale thinner, and no butter at all in it, ਀愀渀搀 眀栀攀渀 琀栀攀 瀀甀搀搀椀渀最 搀漀琀栀 戀攀最椀渀渀攀 琀漀 爀漀愀猀琀Ⰰ 愀渀搀 琀栀愀琀 琀栀攀 戀甀琀琀攀爀 ഊappeares, then with a spoone couer it all ouer with the thinner mixture, ਀愀渀搀 猀漀 氀攀琀 椀琀 爀漀愀猀琀㨀 琀栀攀渀 椀昀 礀漀甀 猀攀攀 渀漀 洀漀爀攀 戀甀琀琀攀爀 愀瀀瀀攀愀爀攀Ⰰ 琀栀攀渀 戀愀猀琀攀 ഊit as you did the Pigge, and lay more of the mixture on, and so continue ਀琀椀氀氀 愀氀氀 戀攀 猀瀀攀渀琀㨀 䄀渀搀 琀栀攀渀 爀漀愀猀琀 椀琀 戀爀漀眀渀攀Ⰰ 愀渀搀 猀漀 猀攀爀甀攀 椀琀 瘀瀀⸀ഊ ਀䔀瘀攀渀琀甀愀氀氀礀Ⰰ 礀漀甀 最攀琀 琀椀爀攀搀 漀昀 琀栀攀 戀愀猀琀椀渀最 愀渀搀 樀甀猀琀 挀漀漀欀 琀栀攀 瀀甀搀搀椀渀最 ഊbeneath the spitted roast. ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㜀 䨀甀氀 ㈀　　㠀 　　㨀㌀㐀㨀㔀㘀 ⴀ　㜀　　ഊFrom: Lilinah ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 礀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最ഊTo: sca-cooks at ansteorra.org ਀ഊSandra posted, in reply to Adamantius: ਀㰀㰀㰀 䘀爀漀洀 刀愀渀搀漀氀瀀栀 䌀⸀ 圀椀氀氀椀愀洀猀✀ 爀攀瀀爀椀渀琀 漀昀 琀栀攀 ㄀㜀㤀㘀 攀搀椀琀椀漀渀 漀昀 䠀愀渀渀愀栀 䜀氀愀猀猀攀ഊ(long s retained): ਀ഊp. 190 ਀䄀 夀漀爀欀昀栀椀爀攀 倀甀搀搀椀渀最⸀ഊTake a quart of milk and five eggs, beat them up well together, and mix ਀琀栀攀洀 眀椀琀栀 昀氀漀甀爀 甀渀琀椀氀 椀琀 椀猀 漀昀 愀 最漀漀搀 瀀愀渀挀愀欀攀 戀愀琀琀攀爀Ⰰ 愀渀搀 瘀攀爀礀 昀洀漀漀琀栀㬀 瀀甀琀ഊin a little falt, some grated nutmeg, and ginger; butter a dripping or ਀昀爀礀椀渀最 瀀愀渀 愀渀搀 瀀甀琀 椀琀 甀渀搀攀爀 愀 瀀椀攀挀攀 漀昀 戀攀攀昀Ⰰ 洀甀琀琀漀渀Ⰰ 漀爀 愀 氀漀椀渀 漀昀 瘀攀愀氀 琀栀愀琀ഊis roafting, and then put in your batter, and when the top fide is brown, ਀挀甀琀 椀琀 椀渀 昀焀甀愀爀攀 瀀椀攀挀攀猀Ⰰ 愀渀搀 琀甀爀渀 椀琀Ⰰ 愀渀搀 琀栀攀渀 氀攀琀 琀栀攀 甀渀搀攀爀 昀椀搀攀 戀攀 戀爀漀眀渀㬀ഊthen put it in a hot difh as clean of fat as you can, and fend it to ਀琀愀戀氀攀 栀漀琀⸀ഊ ਀倀栀攀眀 ⴀ 愀氀氀 漀渀攀 猀攀渀琀攀渀挀攀℀  匀漀 琀栀椀猀 椀猀渀✀琀 愀 ⠀洀漀搀攀爀渀⤀ ∀瀀甀琀 琀栀攀 戀愀琀琀攀爀 椀渀 愀 瀀愀渀ഊfull of hot dripping and bake it" recipe, but something similar to older ਀爀攀挀椀瀀攀猀 漀昀 挀愀琀挀栀椀渀最 琀栀攀 樀甀椀挀攀 搀爀椀瀀瀀椀渀最 昀爀漀洀 洀攀愀琀 愀猀 椀琀 爀漀愀猀琀猀Ⰰ 戀甀琀 眀椀琀栀ഊbatter in the pan instead of bread. Also OOP, but older than I had been ਀愀眀愀爀攀 琀栀攀 渀愀洀攀 眀愀猀 椀渀 甀猀攀⸀ 㸀㸀㸀ഊ ਀伀䬀Ⰰ 椀 愀洀 洀礀猀琀椀昀椀攀搀 ⠀圀栀愀琀㼀℀ 䄀最愀椀渀㼀℀⤀ഊ ਀吀栀攀 漀渀氀礀 眀愀礀 椀 栀愀瘀攀 攀瘀攀爀 欀渀漀眀渀 琀漀 洀愀欀攀 夀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最 椀猀 琀漀 洀椀砀 ഊeggs, milk, flour, and seasonings and put it in a pan on a rack ਀戀攀渀攀愀琀栀 愀 爀漀愀猀琀 猀漀 琀栀攀 搀爀椀瀀瀀椀渀最猀 昀愀氀氀 椀渀琀漀 椀琀⸀ 䤀 搀漀渀✀琀 爀攀洀攀洀戀攀爀 眀栀攀爀攀 ഊi got the recipe i used, but i know it didn't have all the spices ਀琀栀愀琀 䠀愀渀渀愀栀 瀀甀琀 椀渀 栀攀爀猀⸀ 匀琀椀氀氀Ⰰ 椀琀 眀愀猀 琀愀猀琀礀⸀ഊ ਀䤀 搀椀搀 琀栀椀猀 戀愀挀欀 眀栀攀渀 椀 眀愀猀 氀攀愀爀渀椀渀最 琀漀 挀漀漀欀 ⠀愀渀搀 椀琀 眀愀猀 愀 爀愀琀栀攀爀 ഊsmall roast) in the winter of 1967 and had my first apartment (in ਀䴀愀渀栀愀琀琀愀渀⤀⸀ 䴀攀愀渀琀 椀 栀愀搀 猀漀洀攀 挀氀攀愀渀椀渀最 琀漀 搀漀 椀渀 琀栀愀琀 漀瘀攀渀Ⰰ 戀甀琀 椀琀 眀愀猀 ഊan interesting experiment. I only ever had eaten roast beef and ਀夀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最 椀渀 琀栀攀 猀瀀爀椀渀最 漀昀 ㄀㤀㘀㈀ 椀渀 䰀漀渀搀漀渀 愀琀 䌀氀愀爀椀搀最攀✀猀Ⰰ 愀氀氀 ഊrich woods and Victorian atmosphere... ਀ഊI had no idea that people have been just baking batter mixed with ਀搀爀椀瀀瀀椀渀最猀 漀渀 椀琀猀 漀眀渀℀ 吀栀愀琀 猀攀攀洀猀 氀椀欀攀⸀⸀⸀ 氀椀欀攀⸀⸀⸀ 眀攀氀氀Ⰰ 氀椀欀攀 ഊcheating... ਀ഊBut, thanks for posting the recipe, Sandra. If i ever decided to do ਀愀渀漀琀栀攀爀 爀漀愀猀琀 愀琀 栀漀洀攀Ⰰ 椀✀氀氀 最椀瘀攀 椀琀 愀 琀爀礀 眀椀琀栀 愀氀氀 琀栀漀猀攀 攀砀琀爀愀 猀瀀椀挀攀猀⸀ഊ-- ਀唀爀琀愀琀椀洀 ⠀琀栀愀琀✀猀 攀爀爀ⴀ琀愀栀ⴀ吀䔀䔀䴀⤀ഊthe persona formerly known as Anahita ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 　㠀 䨀甀氀 ㈀　　㠀 　㤀㨀㈀㜀㨀㐀㄀ ⬀㄀㈀　　ഊFrom: Antonia Calvo ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 礀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最ഊTo: Cooks within the SCA ਀ഊLilinah wrote: ਀㰀㰀㰀 吀栀攀 漀渀氀礀 眀愀礀 椀 栀愀瘀攀 攀瘀攀爀 欀渀漀眀渀 琀漀 洀愀欀攀 夀漀爀欀猀栀椀爀攀 瀀甀搀搀椀渀最 椀猀 琀漀 洀椀砀 ഊeggs, milk, flour, and seasonings and put it in a pan on a rack ਀戀攀渀攀愀琀栀 愀 爀漀愀猀琀 猀漀 琀栀攀 搀爀椀瀀瀀椀渀最猀 昀愀氀氀 椀渀琀漀 椀琀⸀ 䤀 搀漀渀✀琀 爀攀洀攀洀戀攀爀 眀栀攀爀攀 ഊi got the recipe i used, but i know it didn't have all the spices that ਀䠀愀渀渀愀栀 瀀甀琀 椀渀 栀攀爀猀⸀ 匀琀椀氀氀Ⰰ 椀琀 眀愀猀 琀愀猀琀礀⸀ഊ ਀㰀猀渀椀瀀℀㸀ഊ ਀䤀 栀愀搀 渀漀 椀搀攀愀 琀栀愀琀 瀀攀漀瀀氀攀 栀愀瘀攀 戀攀攀渀 樀甀猀琀 戀愀欀椀渀最 戀愀琀琀攀爀 洀椀砀攀搀 眀椀琀栀 ഊdrippings on its own! That seems like... like... well, like cheating... ਀ഊBut, thanks for posting the recipe, Sandra. If i ever decided to do ਀愀渀漀琀栀攀爀 爀漀愀猀琀 愀琀 栀漀洀攀Ⰰ 椀✀氀氀 最椀瘀攀 椀琀 愀 琀爀礀 眀椀琀栀 愀氀氀 琀栀漀猀攀 攀砀琀爀愀 猀瀀椀挀攀猀⸀ 㸀㸀㸀ഊ ਀夀漀甀 搀漀渀✀琀 洀椀砀 椀琀 眀椀琀栀 琀栀攀 搀爀椀瀀瀀椀渀最猀Ⰰ 愀挀琀甀愀氀氀礀⸀  夀漀甀 樀甀猀琀 瀀甀琀 猀漀洀攀 漀昀 琀栀攀 ഊfat dripping in a pan and pour the batter on top of it ਀ⴀⴀ ഊAntonia di Benedetto Calvo ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㘀 䄀甀最 ㈀　　㠀 ㄀㈀㨀㔀㠀㨀㄀㐀 ⴀ　㔀　　ഊFrom: "Alexandria Doyle" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀 瀀甀搀搀椀渀最 椀渀 攀最最攀猀ഊTo: "Cooks within the SCA" ਀ഊI came across two receipts that I'm curious about and am looking for ਀挀氀愀爀椀昀椀挀愀琀椀漀渀猀⸀  吀栀攀 猀漀甀爀挀攀猀 愀爀攀 愀猀 昀漀氀氀漀眀猀㨀ഊA Book of Cookrye, by A. W., London, 1591. Originally published ਀㄀㔀㠀㐀⸀  匀吀䌀 ㈀㐀㠀㤀㜀 ⴀⴀ 䔀愀爀氀礀 䔀渀最氀椀猀栀 吀攀砀琀 洀椀挀爀漀昀椀氀洀猀 爀攀攀氀 ㄀㘀㄀㌀㨀㤀⸀ഊTranscribed by Mark and Jane Waks ਀ഊFound at http://jducoeur.org/Cookbook/Cookrye.html ਀ഊReceipt #1 ਀䄀 倀甀搀搀椀渀最 椀渀 䔀最最攀猀⸀ഊTake and boyle your Egges hard, and blanch them, and cut off the ਀䌀爀漀眀渀攀 漀昀 琀栀攀洀Ⰰ 愀渀搀 琀愀欀攀 琀栀攀渀 漀昀 琀栀攀 礀漀氀欀猀 愀渀搀 挀栀漀瀀 琀栀攀洀Ⰰ 䈀攀攀琀攀猀ഊboyled, and yolkes of hard egges, grated Bread, and Corance, Salte ਀匀甀最愀爀Ⰰ 匀椀渀愀洀漀渀Ⰰ 愀渀搀 䜀椀渀最攀爀Ⰰ 愀渀搀 琀栀攀渀 瀀甀琀 琀栀攀 礀漀氀欀攀猀 漀昀 爀愀眀攀 䔀最最攀猀Ⰰ 愀渀搀ഊmingle them altogither, then put in your Egges, then for your broth ਀琀愀欀攀 愀 氀椀琀琀氀攀 䴀甀琀琀漀渀 戀爀漀琀栀Ⰰ 䌀漀爀愀渀挀攀Ⰰ 䐀愀琀攀猀Ⰰ 匀甀最愀爀Ⰰ 愀 氀椀琀琀氀攀 猀愀氀琀 愀渀搀ഊbutter, thicken it with yolks of Egs, vergious and a little sugar, so ਀猀攀爀瘀攀 椀琀 椀渀⸀ഊ ਀爀攀挀攀椀瀀琀 ⌀㈀ഊA Pudding in a Cowcumber. ਀吀愀欀攀 礀漀甀爀 䌀漀眀挀甀洀戀攀爀 愀渀搀 挀甀琀 漀甀琀 愀氀氀 琀栀攀 洀攀愀琀 琀栀愀琀 椀猀 眀椀琀栀椀渀 椀琀Ⰰ 琀栀攀渀ഊtake a Liver of a Lamb or Pigge, and Grapes or Gooceberies, and grated ਀戀爀攀愀搀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀愀氀琀Ⰰ 䌀氀漀瘀攀猀 愀渀搀 洀愀挀攀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 猀甀攀琀Ⰰ 愀渀搀 琀栀攀ഊyolkes of three Egs, and mingle altogither and put in the Cowcumber, ਀愀渀搀 氀攀琀 礀漀甀爀 戀爀漀琀栀 戀漀椀氀攀 漀爀 攀瘀攀爀 礀漀甀 瀀甀琀 椀琀 椀渀㨀 琀栀攀 戀爀漀琀栀 洀甀猀琀 戀攀 洀愀搀攀ഊof Mutton broth, Vinagre, and Butter, strained bread, and Salt, and so ਀猀攀爀瘀攀 椀琀 漀甀琀⸀ഊ ਀䈀攀挀愀甀猀攀 琀栀攀猀攀 爀攀挀椀瀀攀猀 眀攀爀攀 椀渀 琀栀攀 猀攀挀琀椀漀渀 眀椀琀栀 戀漀椀氀椀渀最 琀栀椀渀最猀Ⰰ 䤀✀洀ഊassuming that once the egg or cucumber is stuffed it is then boiled? ਀ഊIf one doesn't have mutton broth, what is a good substitute? ਀ഊIf one doesn't have suet, what is a good substitute? ਀ഊI have beef liver in the freezer, but no lamb or pig's liver. Would ਀琀栀愀琀 戀攀 愀渀 漀欀愀礀 猀甀戀猀琀椀琀甀琀攀㼀ഊ ਀䤀✀瘀攀 渀漀琀 洀愀搀攀 愀渀礀琀栀椀渀最 氀椀欀攀 琀栀攀猀攀 戀攀昀漀爀攀 戀甀琀 䤀✀洀 焀甀椀琀攀 挀甀爀椀漀甀猀⸀⸀⸀ഊ ਀愀氀攀砀ഊ ਀ഊDate: Wed, 06 Aug 2008 19:59:11 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] A pudding in egges ਀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 ਀䄀氀攀砀愀渀搀爀椀愀 䐀漀礀氀攀 眀爀漀琀攀㨀ഊI came across two receipts that I'm curious about and am looking for ਀挀氀愀爀椀昀椀挀愀琀椀漀渀猀⸀  吀栀攀 猀漀甀爀挀攀猀 愀爀攀 愀猀 昀漀氀氀漀眀猀㨀ഊA Book of Cookrye, by A. W., London, 1591. Originally published ਀㄀㔀㠀㐀⸀  匀吀䌀 ㈀㐀㠀㤀㜀 ഊFound at http://jducoeur.org/Cookbook/Cookrye.html ਀ഊReceipt #1 ਀䄀 倀甀搀搀椀渀最 椀渀 䔀最最攀猀⸀猀渀椀瀀瀀攀搀ഊ ਀爀攀挀攀椀瀀琀 ⌀㈀ഊA Pudding in a Cowcumber.snipped ਀ഊBecause these recipes were in the section with boiling things, I'm ਀愀猀猀甀洀椀渀最 琀栀愀琀 漀渀挀攀 琀栀攀 攀最最 漀爀 挀甀挀甀洀戀攀爀 椀猀 猀琀甀昀昀攀搀 椀琀 椀猀 琀栀攀渀 戀漀椀氀攀搀㼀ഊ ਀䴀愀礀戀攀 猀椀洀洀攀爀攀搀 最攀渀琀氀礀 洀椀最栀琀 戀攀 戀攀琀琀攀爀⸀ഊIf one doesn't have mutton broth, what is a good substitute? ਀ഊHow about beef stock? Or get lamb bones and make a lamb stock. ਀䤀昀 漀渀攀 搀漀攀猀渀✀琀 栀愀瘀攀 猀甀攀琀Ⰰ 眀栀愀琀 椀猀 愀 最漀漀搀 猀甀戀猀琀椀琀甀琀攀㼀ഊ ਀䄀猀欀 愀琀 琀栀攀 氀漀挀愀氀 洀攀愀琀 洀愀爀欀攀琀 椀昀 琀栀攀礀 栀愀瘀攀 猀甀攀琀⸀ 䤀琀 洀愀礀 戀攀 愀瘀愀椀氀愀戀氀攀⸀ഊI have beef liver in the freezer, but no lamb or pig's liver. Would ਀琀栀愀琀 戀攀 愀渀 漀欀愀礀 猀甀戀猀琀椀琀甀琀攀㼀ഊ ਀吀栀愀琀 眀漀甀氀搀 戀攀 愀 猀琀愀爀琀 愀渀搀 甀猀攀 甀瀀 猀漀洀攀琀栀椀渀最 礀漀甀 愀氀爀攀愀搀礀 栀愀瘀攀⸀ഊI've not made anything like these before but I'm quite curious... ਀ഊalex ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ ਀䠀攀爀攀 愀爀攀 猀漀洀攀 漀琀栀攀爀 瀀甀搀搀椀渀最 爀攀挀椀瀀攀猀 昀漀爀 挀漀洀瀀愀爀椀猀漀渀 猀愀欀攀㨀ഊ ਀吀栀椀猀 椀猀 愀渀 攀砀挀攀爀瀀琀 昀爀漀洀 ⨀䄀 一䔀嘀嘀 䈀伀伀䬀䔀 漀昀 䌀漀漀欀攀爀椀攀⨀ഊ(England, 1615) ਀吀栀攀 漀爀椀最椀渀愀氀 猀漀甀爀挀攀 挀愀渀 戀攀 昀漀甀渀搀 愀琀 吀栀漀洀愀猀 䜀氀漀渀椀渀最✀猀 眀攀戀猀椀琀攀 ഊ ਀ഊA Liueridge or Hogges Pudding. BOyle a Hogges Liuer well, let it be ਀琀栀爀漀甀最栀 挀漀氀搀攀㨀 琀栀攀渀 最爀愀琀攀 椀琀 氀椀欀攀 䈀爀攀愀搀㨀 最爀愀琀攀 䈀爀攀愀搀Ⰰ 琀愀欀攀 渀攀眀 䴀椀氀欀攀Ⰰ ഊthe fat of the Hogge minst fine, put it to the bread, and the Liuer, the ਀洀漀爀攀 琀栀攀 戀攀琀琀攀爀Ⰰ 搀攀甀椀搀攀 椀琀 椀渀琀漀 琀眀漀 瀀愀爀琀猀⸀ 吀愀欀攀 猀琀漀爀攀 漀昀 搀爀礀攀 䠀攀愀爀戀攀猀Ⰰ ഊthat are very well dryed, mince them fine, put the Hearbes into one ਀瀀愀爀琀Ⰰ 眀椀琀栀 一甀琀洀攀最Ⰰ 䴀愀挀攀Ⰰ 倀攀瀀瀀攀爀Ⰰ 䄀渀渀椀猀猀攀攀搀攀猀Ⰰ 刀漀猀攀 眀愀琀攀爀Ⰰ 䌀爀攀愀洀攀Ⰰ 愀渀搀 ഊEgs, wash the skinnes, and then fill them vp, and let them boyle enough. ਀吀漀 琀栀攀 漀琀栀攀爀 猀漀爀琀 瀀甀琀 䈀愀爀戀攀爀爀礀攀猀Ⰰ 猀氀椀挀攀搀 䐀愀琀攀猀Ⰰ 䌀甀爀爀椀渀猀Ⰰ 渀攀眀 䴀椀氀欀攀 愀渀搀 ഊEgs, worke them as the other. ਀ഊThis is an excerpt from *A NEVV BOOKE of Cookerie* ਀⠀䔀渀最氀愀渀搀Ⰰ ㄀㘀㄀㔀⤀ഊThe original source can be found at Thomas Gloning's website ਀㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀甀渀椀ⴀ最椀攀猀猀攀渀⸀搀攀⼀最氀漀渀椀渀最⼀琀砀⼀㄀㘀㄀㔀洀甀爀爀⸀栀琀洀㸀ഊ ਀䄀 倀甀搀搀椀渀最 猀琀甀攀搀 戀攀琀眀攀攀渀攀 琀眀漀 䐀椀猀栀攀猀⸀ 吀䄀欀攀 琀栀攀 礀漀氀欀攀猀 漀昀 琀栀爀攀攀 䔀最最攀猀Ⰰ 愀渀搀 ഊthe white of one, halfe a dozen spoonefuls of sweet Creame, a Nutmeg ਀最爀愀琀攀搀Ⰰ 愀 昀攀眀 䌀氀漀愀甀攀猀 愀渀搀 洀愀挀攀Ⰰ 愀 焀甀愀爀琀攀爀 漀昀 愀 瀀漀甀渀搀 漀昀 䈀攀攀昀攀 匀甀椀琀 洀椀渀猀琀 ഊsmall, a quarter of a pound of Currens, temper it like a Pudding with ਀最爀愀琀攀搀 戀爀攀愀搀Ⰰ 愀渀搀 愀 猀瀀漀漀渀攀昀甀氀氀 漀昀 刀漀猀攀眀愀琀攀爀⸀ 吀栀攀渀 琀愀欀攀 愀 䬀攀氀氀 漀昀 唀攀愀氀攀Ⰰ ഊcut it in square pieces like Trenchers, lay three spoonefuls of the ਀戀愀琀琀攀爀 瘀瀀漀渀 漀渀攀 猀椀搀攀Ⰰ 琀栀攀渀 爀漀甀氀攀 椀琀 瘀瀀 椀渀 琀栀攀 䌀愀眀氀攀㨀 瀀椀渀 漀渀攀 猀椀搀攀 漀甀攀爀 ഊthe other with two small prickes, and tie each end with a threed. You ਀洀愀礀 瀀甀琀 琀眀漀Ⰰ 琀栀爀攀攀Ⰰ 漀爀 昀漀甀爀攀 漀昀 琀栀攀洀 椀渀 愀 䐀椀猀栀Ⰰ 琀栀攀渀 琀愀欀攀 栀愀氀昀攀 愀 瀀椀渀琀攀 ഊof strong Mutton broth, and halfe a dozen spoonefuls of Uinegar, three ਀漀爀 昀漀甀爀攀 戀氀愀搀攀猀 漀昀 氀愀爀最攀 䴀愀挀攀Ⰰ 愀渀搀 愀渀 伀甀渀挀攀 漀昀 匀甀最愀爀⸀ 䴀愀欀攀 琀栀椀猀 戀爀漀琀栀 琀漀 ഊboyle vpon a Chafingdish of coales, and then put in your Pudding: when ਀椀琀 戀漀礀氀攀猀 挀漀甀攀爀 椀琀 眀椀琀栀 愀渀 漀琀栀攀爀 䐀椀猀栀Ⰰ 愀渀搀 氀攀琀 椀琀 猀琀甀攀 愀 焀甀愀爀琀攀爀 漀昀 愀渀 ഊhoure longer. Turne them for burning, then take vp your Pudding, and lay ਀椀琀 瘀瀀漀渀 猀椀瀀瀀攀琀猀Ⰰ 愀渀搀 瀀漀甀爀攀 琀栀攀 戀爀漀琀栀 瘀瀀漀渀 琀栀攀 琀漀瀀瀀攀⸀ 䜀愀爀渀椀猀栀 礀漀甀爀 䐀椀猀栀 ഊwith the coare of a Lemmon, and Barberryes: serue them hot, eyther at ਀䐀椀渀渀攀爀 漀爀 匀甀瀀瀀攀爀⸀ഊ ਀吀栀椀猀 椀猀 愀渀 攀砀挀攀爀瀀琀 昀爀漀洀 ⨀䄀 一䔀嘀嘀 䈀伀伀䬀䔀 漀昀 䌀漀漀欀攀爀椀攀⨀ഊ(England, 1615) ਀吀栀攀 漀爀椀最椀渀愀氀 猀漀甀爀挀攀 挀愀渀 戀攀 昀漀甀渀搀 愀琀 吀栀漀洀愀猀 䜀氀漀渀椀渀最✀猀 眀攀戀猀椀琀攀 ഊ ਀ഊTo make a Pudding in a Frying-panne. TAke foure Egges, two spoonefuls of ਀刀漀猀攀眀愀琀攀爀Ⰰ 一甀琀洀攀最 最爀愀琀攀搀Ⰰ 匀甀最愀爀Ⰰ 最爀愀琀攀搀 䈀爀攀愀搀Ⰰ 琀栀攀 焀甀愀渀琀椀琀椀攀 漀昀 愀 瀀攀渀渀礀 ഊLoafe, halfe a pound of Beefe Suit minst fine: worke them as stiffe as a ਀倀甀搀搀椀渀最 眀椀琀栀 礀漀甀爀 栀愀渀搀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀 愀 䘀爀礀椀渀最ⴀ瀀愀渀 眀椀琀栀 猀眀攀攀琀 䈀甀琀琀攀爀Ⰰ ഊfrye it browne, cut it in quarters, and serue it hot, eyther at Dinner ਀漀爀 匀甀瀀瀀攀爀⸀ 䨀昀 椀琀 戀攀 漀渀 愀 昀愀猀琀椀渀最 搀愀礀 氀攀愀甀攀 漀甀琀 琀栀攀 匀甀椀琀Ⰰ 愀渀搀 琀栀攀 ഊCurrens, and put in two or three Pomewaters minst small, or any other ਀猀漀昀琀 䄀瀀瀀氀攀 琀栀愀琀 栀愀琀栀 愀 最漀漀搀 爀攀氀椀猀栀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris file-msg Page 42 of 42 ਀ഊ