[Sca-cooks] cakes

[Stefan li Rous]

Alexa commented:
> As far as the redaction for this carrot pudding, yes,
> I would be very interested.

I too, would be interested in seeing your redaction, although I think 
I've figured most of it out, with the exception of just how big, and of 
what, is a 'two-penny' loaf. (Take a topeny#loafe...). I've also got no 
idea how long to bake it, but I imagine there are similar modern 
recipes. I thought puddings were usually boiled, though.

> I am still new to the redaction process.

Alexa, you might be interested in looking through these files in the 
FOOD section of the Florilegium:
Redacting-art    (10K) 7/ 3/00   "The Kitchen Wench Way: Redacting 
Recipes"
                                      by Caointiarn.
redacting-msg    (44K) 9/12/04   Changing period recipes into modern 
format.

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 ****