[Sca-cooks] plum pudding
Daniel Myers
edouard at medievalcookery.com
Mon Nov 22 10:22:13 PST 2004
On Nov 22, 2004, at 12:45 PM, Huette von Ahrens wrote:
> Here is what the Oxford Companion to Food says'
> under the category 'Christmas pudding':
[snip]
> Christmas pudding, the rich culmination of a long
> process of development of 'plum puddings' which
> can be traced back to the early 15th century.
[snip]
> When new kinds of dried fruit became available
> in Britain, first raisins, then prunes in the
> 16th century, they were added.
Eh? No prunes in England before the 16th century? I think that may be
in error.
TARTLETES. XX.VIII. IX. Take Veel ysode and grinde it smale. take harde
Eyrenn isode and yground & do þerto with prunes hoole. dates. icorue.
pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and
make a litell coffyn and do þis fars þerinne. & bake it & serue it
forth.
[Forme of Cury (1390)]
This was one of 6 recipes calling for prunes in Forme of Cury. There
are also recipes in Liber cure cocorum and Two Fifteenth-Century
Cookery-Books that call for prunes as well.
Raisins were also in use before the 15th century. I'd hazard a guess
that both long pre-date even the most primitive plum pudding.
- Doc
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Edouard Halidai (Daniel Myers)
Cum Grano Salis
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