SC - Grewe's books

[rcmann4@earthlink.net]

My family always tried to include a couple of nice meaty soup bones (the kind 
with the marrow in them) in the chicken soup pot and we always used what they 
call here in NYC "soup greens".  This is a prepackaged bundle of : onion, 
leek, celery, carrot, turnip, parsnip, petriska (a parsley root?), and a good 
solid handful of fresh dill, parsley, and maybe the parsnip top.  I 
understand that you're supposed to remove the dill etc, but I always enjoyed 
eating it too.

With this we used to serve our (non-Pesadik) matzoh balls, which include 
(horrors!) baking powder, and are light as a feather as a result.

There is a nice recipe for quaking pudding in Madge Lorwin's "Dining with 
William Shakespeare"

    From Robert May's "The Accomplish't Cook":  Slice the crumbs of a penny 
manchet, and infuse it three or four hours in a pint of scalding hot cream, 
covering it close, then break the bread with a spoon very small, and put to 
it a pound of walnuts beaten small with rosewater in a steon mortar, and 
season it with sugar, nutmeg, salt, the yolks of six eggs, a quarter of a 
pound of dates slic't and cut small, a handful of currans boiled, some marrow 
minced.  Beat them all together and bake it.  Put to it butter, rosewater, 
and sugar, and serve it up to the table."

Here is Lorwin' redaction:   
3 egg yolks
1 C light cream
2 Tbls sugar
2 Tbls rosewater
1/8 teaspoon salt
1/2 teaspoon nutmeg
1 C soft bread crumbs
2 Tbsp beef marrow or butter, diced
2 Tbls currants, parboiled
6 dates, diced
 1/2 C walnuts, grated

3 Tbls butter
2 Tbls rosewater
2 Tbls brown sugar 

Beat the egg yolks with the cream.  Add the sugar, rose water, salt, nutmeg, 
& bread crumbs, and beat until the crumbs are softened. Stir in the beef 
marrow or butter, the currants, dates, and the walnuts. Cover and set aside 
to allow the flavors to blend for three hours. 
Pour the mixture into a quart-sized oven-proof casserole and bake at 250* for 
45 minutes.
While the pudding is baking, make the sauce by simmering the rose water, 
sugar, and butter together, stirring until the butter melts, for five 
minutes.  Keep the sauce warm.  Serve the pudding in the dish in which it was 
baked and pour the sauce over it.

I've made this, and it's very pleasant (even though I don't particularly like 
rosewater myself.)  After listening to the various comments on redaction on 
the list, I can't understand myself why she decided to add the eggs and 
flavorings before soaking the crumbs.....
Devra the Baker

Devra



Devra Langsam
www.poisonpenpress.com
devra at aol.com