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puddings then were items boiled in a bag of some sort and not
necessarily sweet, correct?

This recipe sounds pretty straight forward but I'm a bit
unsure about the quantities. Any guesses on the appropriate
proportions of the cream, sugar, ginger and rose water?

Stefan
Guess I better make that trip over to some Middle Eastern
markets so I can rebuild my rosewater supply. I used up
the last of it on my wafers and snow dish for an event pot luck.