SC - Generic, No-Frills SCA-Cooks' universal rant

[LrdRas]

At 22:38 8-1-98 +0000, Lady Beatrix wrote:
>to get back on the subject of cooking:
>I found a pudding recipe copied from A New Booke of Cookerie, by
>J.Murrell, 1615 (a little opp, but not by much)
>
>Cambridge Pudding
>
>Searce grated Bread through a Cullinder, mince it with flower, minct
>Dates, Currins, Nutmeg,Sinamon, and Pepper, minct Suit, new Milke warme,
>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.
>
>Redaction Please!


My mother-in-law was reading over my shoulder when I got to this post - she
said it sounds a lot like spotted dick.  Anybody have a modern recipe for
comparison?


Alasdair mac Iain

- -----------------------------
James and/or Nancy Gilly
katiemorag at worldnet.att.net

****  REUNITE GONDWANALAND!!

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