[Sca-cooks] Re: rice pudding & marrow

[Seton1355 at aol.com]

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[ Picked text/plain from multipart/alternative ]
Would a medieval / Renaissance white pudding have half a cup of sugar? and I
am confused about the suasage bit in this recipe.  Where would that tie in?
Phillipa


> So, do you think Lorna Sass has missed the fact that these are supposed
> to be white-pudding-type sausages, or just figured it would be easier to
> handle this way? For whatever reason, she seems to have shifted the
> ingredients and method away from a white-pudding recipe toward a more
> standard dessert-type rice pudding recipe. Which is not to say it
> wouldn't be good that way... .
>
> Adamantius
>