SC - Recipes: King Arthur's Tea

[Ann Sasahara]

Greetings

Here are some OOP recipes I found that correspond to those listed in the
holiday song.  I am still seeking "teisennau bach".  If anyone out there
has it, please post it.

Enjoy,

Ariann
___________________________
Presented for educational purposes from:
_Welsh Fare_, S. Minwell Tibbot, National Museum of Wales, 1979
ISBN: 0-85485-040-6
___________________________
Welsh Cakes

one pound plain flour
six ounces lard
half a teaspoonful salt
one cupful sugar
one cupful currants
half a teaspoonful bicarbonate of soda
half a pint sour buttermilk

Rub the lard into the flour and add all the other dry ingredients.
Dissolve the bicarbonate of soda in the sour buttermilk and work into the
dry ingredients to make a soft dough.  Turn out on to a floured board,
roll out until it is about a quarter of an inch thick and cut into small
rounds. Bake both sides on a very lightly greased bakestone over a
moderate heat.

___________________________
Crempog (Pancakes)

ten ounces plain flour
half a teaspoonful salt
two ounces butter
three quarters of a pint of warm buttermilk
two eggs, well beaten
three ounces sugar
one teaspoonful bicarbonate of soda
one tablespoonful vinegar

Melt the butter in the warm buttermilk, pour gradually into the flour and
beat well.  Allow this mixture to stand for a few hours, if possible.

When ready to bake the pancakes, stir the sugar, the bicarbonate of soda
and the vinegar into the beaten eggs.  Pour this second mixture into the
first one and beat well to make a smooth batter. Drop the batter from a
tablespoon on to a well greased and hot bakestone or griddle.  Bake over
a moderate heat until the pancakes are golden brown on both sides.

Then spread butter on each pancake whilst hot and serve warm.  (A cupful
of sour cream stirred
into the batter acts as a further raising agent.)
from Llanfachraeth, Anglesey

Pancakes were an essential part of the welcome given to visitors when
invited for afternoon tea in the counties of Caernarvon and Anglesey.
They were also prepared there on Shrove Tuesday.  On this occasion three
kinds of pancakes were prepared in the farmhouses. For the master and his
family crempog wen and crempog furum were served, while the servants were
given crempog surgeirch (see respective recipes). It was also a general
custom in the Lleyn peninsula on Shrove Tuesday for the children to go
around from house to house singing a suitable verse at the door while
begging for pancakes:

                Sgwelwch chi'n dda ga i grempog?
                 Mae 'ngheg i'n grimpin grempog
            Mae Mam rhy dlawd i dlawd i brynu blawd
                 Mae 'Nhad rhy ddiog i weithio
                'Sgwelwch chi'n dda ga i grempog
                                
               (Please may I have some pancakes?
                My mouth is parched for pancakes
               My mother is too poor to buy flour
                 My father is too lazy to work
               Please may I have some pancakes?)
_______________________________________________                                
Bara Birth ("speckled" bread: Currant Bread)

two pounds plain flour
one ounce yeast
twelve ounces butter
six ounces soft brown sugar
six ounces currants
six ounces sultanas (yellow raisins)
three ounces raisins
two ounces candied peel
quarter teaspoonful nutmeg or mixed spice
half a teaspoonful salt
two eggs
one dessertspoonful black treacle
a little warm milk and warm water

Put the flour in a mixing bowl and allow to stand in a warm place for a
short while.  Rub the butter into the flour, add all the other dry
ingredients and mix thoroughly.  Cream the yeast with a little sugar in a
smaller basin and blend it with half a cupful of warm milk.  Make a well
in the center of the dry ingredients, pour the yeast mixture into it and
sprinkle a little flour over it. 

Cover and allow to stand in a warm place for a few minutes.  Beat the
eggs, pour them on the yeast mixture and proceed to knead the ingredients
to a soft dough.  Melt the treacle in a warm water and gradually add it to
the dough, as required, when kneading.

Cover the bowl and allow the dough to rise for and hour and a half in a
warm place. Then turn out on to a well-floured board, divide it in equal
parts and put into warm greased tins.

Bake the loaves in a moderately hot over for an hour to an hour and a 
half.
from Bala, Merioneth

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Pwdin Lwmp (Christmas Pudding)

one basinful plain flour
one basinful suet
one basinful currants
one basinful sugar
one basinful candied peel
a little salt
one tablespoonful treacle
one or two eggs, well beaten
warm buttermilk
one teaspoonful bicarbonate of soda

Dice the suet finely and work it into the flour.  Add all the other dry
ingredients and mix thoroughly.  Pour the eggs into a hole in the center
of this dry mixture. Dissolve the treacle and soda in the warm buttermilk
and add gradually to the other ingredients to give a moist consistency,
stirring well with a wooden spoon.  Put the mixture into greased bowls,
cover with greaseproof paper and clean cloths, and tie securely.  Boil in
the usual way for four of five hours.
from Mynytho, Caernarvonshire.

The old traditional method was to boil the mixture in one large lump in a
linen bag the custom that gave it the names pwdin lwmp (lump pudding),
pwdin clwt (rag pudding) or pwdin cwd (bag pudding).  The mixture was
placed on a large damp cloth, the edges of which were then bunched
together and tied securely with strong cord to form a bag.  This
bag was then suspended from a stick placed across the top of the boiler or
cauldron and immersed in boiling water.

This pudding was prepared for dinner on corn threshing day on the farms,
as well as for Christmas day.  As a second course on threshing day, it was
served with warm rice pudding, whereas it was served with menyn melys
(sweet butter) on Christmas day.

_________________________
Bara Sinsir (Gingerbread)

half a pound plain flour
two teaspoonfuls ground ginger
one teaspoonful mixed spice
two ounces butter
eight tablespoonfuls black treacle or syrup
one ounce soft brown sugar
one egg
quarter pint milk
half a teaspoonful bicarbonate of soda

Melt the treacle, butter and sugar over a low heat.  Sift the flour,
ginger, spice, and soda into a bowl and pour in the melted treacle
mixture.  Beat the egg and milk together, add them to the
other ingredients in the bowl and mix all together thoroughly.

Grease a shallow cake tin and line with greaseproof paper.  Put the
mixture into it, spread evenly and bake in a moderately hot oven for
approximately forty minutes.
Llanybyther, Carmarthenshire.
__________________________________________
Presented for educational purposes from:
_Celtic Cookbook_, Helen Smith Twiddy, Y Lolfa, 1979
ISBN: 0 904864-50-2

Pwdin Mynwy (Monmouth Pudding)

1/2 lb. white breadcrumbs
4 small eggs
4 tablespoons sugar (flavored with 4 drops of vanilla essence)
1/4 scant cup of hot milk
1/2 lb. strawberry jam
3 tablespoons melted butter
1/2 lb. chopped dried fruit
a little sherry

Pour the milk and sugar over the breadcrumbs.  Leave to absorb the milk.
Separate the yolks and whites of eggs.  Whisk whites with half the sugar.
Pour half the breadcrumb mixture into pudding dish -- spread the base of
the dish with the sherried soaked dried fruit (soak overnight for best
results).  Spread the jam over the breadcrumbs and finish off with the
final amount of breadcrumb mixture.  

Bake in a slow oven for 30 minutes or till set.  Bring out and pour over
whisked whites of eggs. 

Bake in very hot oven for 5 minutes until meringue is browned. 


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