SC - Bean Bread

[Decker, Terry D.]

> , allilyn at juno.com
> writes:
> 
> <<  What other sorts of puddings would
>  use any kind of wheat?  >>
> 
> I'm not quite sure what you're asking here but bread puddings come
> instantly
> to mind. There is also a recipe in Two Fifteenth Century Cookery Bokes"
> called
> "Cheryons" that is basically cherry juice/pulp thickened with rice flour,
> IIRC.
> 
> Ras (spelled A'aql)
> 
Plum pudding which is Elizabethan in origin and Mrs. Tashis' Little Puddings
from the Receipt Book of Mrs. Ann Blencowe 1694.  These are a cross between
a custard and a leavened bread and most resemble brioche.

Bear
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