[Sca-cooks] Re: fladen

[Terry Decker]

>Thorvald commented:
>> > Ein Buch von guter spise has several recipes for morella cherries,
>> including
>> > Einen fladen von wisseln (A fladen of morella cherries)
>> >
>> > Just what is a fladen? This recipe seems to be more or less a fruit
>> leather,
>> > but the other recipes for fladen include meat/chicken, cheese and
>> eggs
>> > on a leaf of dough.
>>
>> I reckon it's a crustless flan, also spelled 'vlade' and 'vladen',
>> with any of a variety of fillings.
>Oh? The only "flan" that I've seen has been the Mexican flan. Usually
>served as a round disk of custard stuff with a small pool of caramel?
>on top and around the edge. There were probably period ancestors,
>although any that have been given I've probably filed under pudding.
>So, is there a difference between a flan and a pudding?
>
>Stefan

Pudding is a soft dessert usually containing flour (or a cereal product)
which has been boiled or baked.  Flan is commonly a custard based dessert or
a tart filled with custard, fruit or cheese.  The American usage of
"pudding" for a custard is more modern.

Flan derives fron the Latin "fladon-" meaning "flat cake" and comes to
English from the German.

I suspect the "fruit leather" fladen is actually cooked only to the
consistency of a pie filling.  In my opinion, it is likely that it is meant
to be put in a shell based on the understanding of the word "fladen" and
that the author omitted the instructions on that basis.

Bear