[Sca-cooks] A Note on Steamed Puddings

[Carole Smith]

You put it in a metal mold?  How interesting.  I should get one.
 
All this time I have used a pottery or glass mixing bowl and covered the top with tin foil (with a big pleat in it for expansion purposes). And then used cotton string to hold the foil in place. The bowl has to have a lip on it for the string to stay in place, of course.
 
Cordelia Toser

Nancy Kiel <nancy_kiel at hotmail.com> wrote:
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 
To: SCA-Cooks maillist SCA-Cooks 
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
**** See Stefan's Florilegium files at: http://www.florilegium.org ****

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