[Sca-cooks] Resubscribed & Bread Pudding

[Bronwynmgn at aol.com]

--
[ Picked text/plain from multipart/alternative ]
In a message dated 6/6/2002 11:03:26 AM Eastern Daylight Time,
jallen at multipro.com writes:


> If you've made it this far, thanks.  So, does this bear any
> resemblance to a known period dish?  Perhaps a better question would
> be:  Is there a period dish that has the particular charms of flavor
> and texture that this dish provides?
>

Well, it's bread custard, not bread pudding, but fairly close none-the-less.
The modern English translation and the Redaction are from Take A Thousand
Eggs or More.

Harleian MS. 279 - Potage Dyvers (c. 1430)

Xiij.  Crème Boylede.  Take crème or mylke, & brede of paynemayn, or ellys of
tendyr brede, and breke it on þe crème, or elles in þe mylke, an set it on þe
fyre tyl it be warme hot; and þorw a straynour þrowe it, and put it in-to a
fayre potte, an sette it on þe fyre, an stere euermore: an whan it is almost
y-boylyd, take fayre ?olkys of eyron, and draw hem þorw a straynowr, and
caste hem þer-to, and let hem stonde ouer the fyre tyl it boyle almost, an
till it be skylfully þikke; þan caste a ladel-ful or more or lasse, or botor
þer-to, an a good quantitie of whyte sugre, and a litel salt, an þan dress it
on a dysshe in maner of mortrewys.

13. Cream Boiled.  Take cream or milk, & bread of paindemaine, or else of
tender bread, and break it in the crème, or else in the milk, and set it on
the fire till it is warm hot; and through a strainer throw it, and put it
into a fair pot, and set it on the fire, and stir evermore:  and when it is
almost boiled, take fair yolks of eggs, and draw them through a strainer, and
cast them thereto, and let them stand over the fire till it boils almost, and
till it is reasonably thick; then cast a ladleful, or more of less, of butter
thereto, and a good quantity of white sugar, and a little salt, and then
dress it on a dish in the manner of mortrewys.

CRÈME BOYLEDE

A light and delicate bread custard, Crème Boylede is excellent served hot or
chilled, garnished with a dash of cinnamon or nutmeg.

·   1 cup milk
·   2 slices white bread
·   2 egg yolks, beaten
·   2 teaspoons sugar
·   dash salt
·   1 Tablespoon butter

Put the milk and bread in a small pot.  Place over medium heat until warm.
Press the mixture through a strainer and return it to the pot.  Heat gently.
Add the beaten egg yolks and stir until the mixture is thickened.  Do not
boil.  If you wish to chill this overnight for a cold custard, stir the
mixture until it is very thick. Add butter, sugar, and salt.  Stir.  Pour the
custard into shallow serving dishes.  Serve hot or cold.

Makes about 1 cup.
2 servings.


Brangwayna Morgan