SC - My Upcoming feast... An Idea
Gedney, Jeff
gedje01 at mail.cai.com
Thu Oct 15 13:27:52 PDT 1998
Angeline said: (Chopped a bunch out) How many 'modern' cooks would
think to make a cherry pudding with cherries and bread crumbs?(the
recipe out of pleyn delit). It tasted really good!
Leanna of Sparrowhaven answers: The first time I picked up "Pleyn
Delit," I caught myself looking for "familiar" food. I can't tell you
how many times my mom made bread pudding while I was growing up. This
recipe was so familiar. The only difference was/is that Mom chunked
up the bread, she didn't turn it into crumbs. Depending on our
resources, the pudding was enhanced with nuts, dried fruit and various
spices. Mom would cook fresh fruit with a bit of sugar to make a
"fruit sauce." I'll bet the chocolate gravy would be wonderful.
Since I was underage at the time, she wouldn't let me taste the hard
sauce.
I'm testing my period cooking on my family first. If they don't like
it, no one will. But I make no announcements that might prejudice
their taste. For example: at a revel, I tasted a barly/mushroom
dish, but it must have been overcooked (or maybe scorched). It tasted
bland and had an almost slimy texture. At the next feast, there was a
similar looking dish served. I hesitated, but tried it anyway.
Wonderful! Not slimy, sticky or gooey. Of course, when I asked the
cook, she said the wonderful recipe came from "The Frugal Gourmet; On
Our Immigrant Ancestors."
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