[Sca-cooks] Re plum pudding
Stefan li Rous
StefanliRous at austin.rr.com
Sun Nov 21 23:51:52 PST 2004
More on plum puddings from the Florilegium desserts-msg file.
Stefan
> Date: Mon, 29 Sep 1997 18:21:04 -0500
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: SC - Plum Pudding
>
> >Bear, may I please request a copy of that recipie? Pretty
> please??
> >
> >Dragonfyr
>
> Sure. You'll have to do your own redaction. I never got around to
> cooking it up.
>
> Plum Pudding
> Glasse, Hannah; The Art of Cookery, 1747
>
> Take a Pound of Suet cut in little Pieces, not too fine, a Pound of
> Currants, and a Pound of Raisins stone, eight Eggs, one half the
> Whites,
> the Crumb of a Penny-loaf grated fine, one half a Nutmeg grated, and a
> Tea Spoonful of beaten Ginger, a little Salt, a Pound of Flour, a Pint
> of Milk; beat the Eggs first, then one half the Milk, beat them
> together, and by degrees stir in the Flour and Bread together, then the
> suet, spice and Fruit, and as Milk as will mix it all well together and
> very thick; boil it five Hours.
>
> Notes:
>
> Gloss on recipe card says, plum pudding with dried plums Elizabethan in
> origin, later replaced by raisins and currants. (no attribution)
>
> Use a pudding cloth to cook. About a 15" square of tight weave cotton
> or linen. Wet thoroughly, dust with flour, put in bowl flour side up.
> Pour batter into the cloth lined bowl. gather the edges and tie closed
> with string just above where the pudding stops bulging. Cook in
> boiling
> water, totally submerged. Lift occasionally to keep from sticking.
> Add
> water as needed. Drain and cool slightly in collander before serving.
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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