OOP Re: SC - bread pudding

[pat fee]

  I have a period recipe that uses bread and "dundee cake"  A oop mane for a 
soaked fruit cake. From my familie's recipes.  If anybody is interested.

    Lady Katherine McGuire

>From: Huette von Ahrens <ahrenshav at yahoo.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: OOP Re: SC - bread pudding
>Date: Mon, 24 Apr 2000 18:51:40 -0700 (PDT)
>
>Why omit the raisins and nuts from the chocolate
>version?
>
>I have made chocolate bread pudding with stale
>chocolate muffins or pound cake and it tastes
>wonderful with raisins and nuts; and a little whipped
>cream, a maraschino cherry and hot fudge.
>
>I have also made chocolate bread pudding as you
>suggested and used stale pumpernickel.  It also comes
>out great.
>
>I will look up the recipe for the whiskey sauce, which
>is "nummy", not "nunny".  Of course, this is a modern
>recipe, which should be obvious.
>
>Huette
>
>
>--- "Brian L. Rygg or Laura Barbee-Rygg"
><rygbee at montana.com> wrote:
> > Bread Pudding
> >
> > 2 eggs
> > 1-1/2 C. bread crumbs (I just dice stale bread)
> > 3 C. hot milk
> > 3/4 C. sugar
> > 1/4 tsp. salt
> > 1/2 tsp. vanilla
> > 2 Tble. butter (use the real thing)
> > 1/2 C. raisins or currants
> > 1/4 tsp.nutmeg
> > 1/2 C. nuts, chopped (optional)
> >
> > Beat the eggs well. Add the bread, milk, sugar,
> > salt, and vanilla, and mix
> > well.  Add the nut (if desired) and the raisins, mix
> > again.  Put into
> > greased baking dish, dot with pieces of butter,
> > sprinkle with nutmeg, and
> > bake in a moderate (325) oven for about 45 min., or
> > until firm.
> >
> > Chocolate bread pudding -- Add 3 squares melted
> > cooking chocolate and omit
> > raisins and nuts.
> >
> >
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