SC - 12th nite delicacies

[Marisa Herzog]

Lady Beatrix (blessed be she for talking about cooking <g>), posts:

> Cambridge Pudding

> Searce grated Bread through a Cullinder, mince it with flower, minct
> Dates, Currins, Nutmeg,Sinamon, and Pepper, minct Suit, new Milke warme,


Wow!  Could "new Milke warme" actually refer to milk straight from the cow, so to speak?  I mean, that's as new as it gets; and it's certainly warm at the time (don't know exact cow temperature, but assume prolly 90+ degrees)...

Did they do that???


> fine Sugar, and Egges: Take away some of their whites, worke all
> together. Take halfe the Pudding on the one side, and the other on the
> other side, and make it round like a loafe. Then take Butter, and put it
> in the middest of the Pudding, and the other halfe aloft. Let your Liquor
> boyle, and throw your Pudding in, being tyed in a faire cloth: when it is
> boyled enough cut it in the middest and so serve it in.

Mmmmm... sounds a lot like a modern English boiled pudding.  

Curious, that word "Liquor."  I don't think it refers to alcohol, but to some other sort of fluid (brings to mind my father's expression, "pot likker," referring to the water left in the pot after the asparagus/peas/whatever has been cooked and removed).

Anyone have any insight on the meaning of the term "Liquor" at this time period?

	- kat, who would kill for an OED...  


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