[Sca-cooks] figgy pudding?

[Lonnie D. Harvel]

Well, this is not actually the figgy pudding of the carol fame, I was 
just kidding (because of the figs). 

I don't know if the comma you suggest is needed. I assumed they were 
talking about "hot water pastries". The basic Pate a Choux uses boiling 
water, as do many others. However, I am not sure how early these were 
used. The only reference I have is:

According to Claude Juillet in *Classic Patisserie: An A-Z Handbook*,
	"In 1533, when Catherine de Medici left Florence to marry the Duke of 
Orleans who was later to become Henry II, King of France from 1547, she 
brought with her to France her entire court, which included her chefs. 
Seven years later in 1540, her head chef, Panterelli, invented a hot, 
dried paste with which he made gateaux. He christened the paste /pâte à 
Panterelli./

The original recipe changed as the years passed, and so did the paste's 
name. It became known as /pâte à Popelini,/ which then became /pâte à 
Popelin./ Popelins were a form of cake made in the Middle Ages and were 
made in the shape of a woman's breasts. A /patissier/ called Avice 
perfected the paste in the middle of the eighteenth century and created 
choux buns. The /pâte à Popelin/ became known as /pâte à choux,/ since 
only choux buns were made from it. [And choux buns were the same shape 
as small cabbages. /Choux/ is the French word for cabbages.] Antoine 
Carême in the nineteenth century perfected the recipe, and this is the 
same recipe for choux pastry as is used today."


Since the recipe I quoted is from the 14th century, the above would not 
really apply.

Aoghann

Chris Stanifer wrote:

>--- "Lonnie D. Harvel" <ldh at ece.gatech.edu> wrote:
>
>  
>
>>63. Slices.
>>Take figs, raisins, boiled almond milk, hot water pastries, flat cakes 
>>and white bread crusts cut into small cubes. 
>>    
>>
>
>I'm assuming there is supposed to be a comma between water and pastries, correct?
>
>Sounds interesting, if one happens to have leftover pastries, cakes and white bread crusts lying
>about.  In my home there is no such thing as 'leftover cakes'.  I have heard of Figgy Pudding
>several times before, but have never made it.
>
>William de Grandfort
>
>=====
>Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.
>
>
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