[Sca-cooks] Re: fladen

[Terry Decker]

It is interesting to note that all of these ingredient lists, with the
exception of list 2, could meet the general definition of a custard.  List 2
leaves off milk or cream and is therefore may be custard-like rather than a
custard.  It would be interesting to see the recipes to see if these are
custards.

Looking at the spelling of the title, we are talking about the Dutch
cookbook.  The Netherlands, until shortly before this publication date, were
ruled by the Hapsburgs from Spain.   If these recipes are custards without
crusts, then we may be looking at evidence of the relationship between the
crusted German fladen and the modern Spanish flan.

Bear

>Recipe tease!
>--maire, drooling
>
>James Prescott wrote:
>>
>> The four 'vladen' recipes in Cocboeck (1593) are all baked in
>> presumably shallow dishes or cups, *without* the lower crust,
>> and tend towards the sweet end of the spectrum, with a firm
>> consistency, and with ingredients:
>>
>> 1) milk, eggs; small amounts of flour, butter, salt, sugar
>>
>> 2) mashed cooked apples, bread crumbs, egg yolks; small amounts
>> of butter, wine, ginger, sugar, cinnamon
>>
>> 3) mashed cooked quinces, cream, eggs; small amounts of flour,
>> sugar, herbs
>>
>> 4) pounded almonds and rice cooked in milk, eggs, cream;
>> small amounts of rose water, sugar, butter, sprinkled
>> decoration