SC - Bean Bread
Decker, Terry D.
TerryD at Health.State.OK.US
Sun Jul 19 14:03:10 PDT 1998
> , 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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