[Sca-cooks] A Note on Steamed Puddings
Nancy Kiel
nancy_kiel at hotmail.com
Sat Jun 11 07:36:46 PDT 2005
I always think of a steamed pudding as being completely enclosed in a metal mold, which is placed in a pan of boiling water and then covered. But now I think on it, I'm really not sure. More research!
----- Original Message -----
From: Stefan li Rous<mailto:StefanliRous at austin.rr.com>
To: SCA-Cooks maillist SCA-Cooks<mailto:SCA-Cooks at ansteorra.org>
Sent: Wednesday, June 08, 2005 11:41 PM
Subject: [Sca-cooks] A Note on Steamed Puddings
Bear pointed out to us:
> Since there was a bit of question on when doughs began being steamed
> rather
> than boiled, I can say that it occurred in Antiquity. "Erneum" is a
> pastry
> similar to Cato's "placenta." It was made in an earthenware jar which
> was
> boiled in a copper cauldron, a method similar to some of the later
> pudding
> recipes. To extract the cake, the jar was broken.
Huh? Now you've got me confused. Maybe you don't steam a pudding the
way I thought you were supposed to.
This description sounds more like boiling a pudding since you put the
earthernware jar into water and boiled it. As in a double boiler. I've
always imagined that to steam a pudding you held it in the steam of
boiling water in a net or cloth bag rather than in the boiling water
itself. So if this is a description of a steamed pudding how is a
boiled pudding different?
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com<mailto:StefanliRous at austin.rr.com>
**** See Stefan's Florilegium files at: http://www.florilegium.org<http://www.florilegium.org/> ****
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