Ang: [Sca-cooks] bread puddings
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Sat Feb 26 09:07:55 PST 2005
Also sprach agora at algonet.se:
>This is a recipe we has been using in my family for several generations.
>Ana
>
>Take bread from yesterday and soak it in warm milk.
>Let it calm for several hours.
>Beat some eggs (I dont have any proportions, I am recreating from memory
>only)
>and add it to the mixture.
The standard formula for baked custards (with or without other
ingredients, but in this case the eggs and milk constitute a de facto
custard) is six whole eggs or twelve yolks for a quart of liquid, so
I guess one could measure or otherwise be aware of how much milk was
used to soak the bread, and use the above formula to determine how
many eggs you need.
>Cut candied fruits in small pieces and add it to the mixture.
>Add cinammon and vanilla as well.
>Make a caramel sauce.
"Burnt" sugar syrup, straight up, or mixed with something (say,
cream) to give it a sauce consistency? In the US a caramel sauce
tends to be the latter, as opposed to a caramel syrup, or simply,
caramel (which can also be diluted, but to a lesser extent).
>Put the mixture in the oven and bake it.
>When its almost ready take it out the oven and pour the caramel sauce over
>the pudding.
>Put in the oven for five minutes more until the caramel has melted in the
>mixture.
>You can also have cognac or calvados in the mixture.
>Bon appetit!
>Ana
Adamantius (mmmm... flan...)
>
>
>----Ursprungligt meddelande----
>Från: StefanliRous at austin.rr.com
>Datum: Feb 26, 2005 7:36:24 AM
>Till: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
>Ärende: [Sca-cooks] bread puddings
>
>Lady Ysabeau mentioned in her review of the recent Bryn Gwlad Candlemas
>feast:
>> The dessert was a spiced bread pudding with sauteed apples and
>> pears. The bread pudding was very different from any bread pudding
>> I've ever had and was made with red wine (instead of milk, I
>> think). It wasn't like bread, it was kind of flat and sticky but
>> really really good.
>Yes, this was one of my favorite dishes of the feast, although I liked
>most of them. Unfortunately, I've not see the cook, Mistress Maedhbh,
>post any of the recipes to the local or Ansteorra list, yet. I guess
>I'm going to have to decide which dishes I liked the best and make a
>request.
>
>The apples and pears were a bit firmer than I might have chosen, but
>Maedhbh told me that she specifically wanted them firm. So, that is
>probably a matter of personal taste.
>
>I also don't remember bread puddings being discussed much on this list,
>although I do have perhaps a few scattered through the Florilegium.
>However at this time, I have no file dedicated specifically to these.
>
>Does anyone have any particular period bread pudding recipes/redactions
>which they like? For that matter, since I seem to like bread puddings
>(I've only had them twice, that I remember), I wouldn't mind getting
>any non-period bread puddings that you particularly like.
>
>Thanks,
> Stefan
>--------
>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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--
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques
Rousseau, "Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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