[Sca-cooks] cakes

[Nancy Kiel]

I thought steamed puddings were later than our time period...you don't see the technique even in the 18th century really, although I have a vague recollection of trying custards in little cups in a bake kettle/Dutch oven with water.....
  ----- Original Message ----- 
  From: Terry Decker<mailto:t.d.decker at worldnet.att.net> 
  To: Cooks within the SCA<mailto:sca-cooks at ansteorra.org> 
  Sent: Wednesday, May 18, 2005 9:06 AM
  Subject: Re: [Sca-cooks] cakes



  Puddings can be boiled, steamed or baked.  Most of the ones I've encountered 
  that are close to Elizabethean call for a pudding cloth and boiling.  This 
  recipe, however, is over fifty years later and consideration must be given 
  to how much the French culinary traditions influenced Evelyn.

  Bear