[Sca-cooks] Help: Word Translation

euriol euriol at ptd.net
Thu Jun 12 14:50:43 PDT 2008

I agree with the description of "stirr it faire and softe til hit come
togidre, and crudded" indicates to me that all the broth is absorbed into
the bread during the process. I think it would be difficult for this mass
to come together with still liquid being abundant in it. In fact, my first
reading of this recipe (at least 13 years ago) immediately brought to my
mind that it was similar to StoveTop stuffing.

And just having made cheese for the first time these past couple of months,
the description of "and crudded" makes more sense to me now.


On Thu, 12 Jun 2008 16:44:01 -0500, "Terry Decker"
<t.d.decker at worldnet.att.net> wrote:
>>> Guissell. (Note: Taken from Douce MS.) Take faire capon broth, or of
>>>beef, And sette hit ouer the fire, and caste therto myced sauge,
>>>parcelly and saffron, And lete boile; And streyn the white and the
>>>yolke of egges thorgh a streynour, and caste there-to faire grated
>>>brede, and medle hit togidre with thi honde, And caste the stuff to
>>>the broth into the pan; And stirre it faire and softe til hit come
>>>togidre, and crudded; And then serue it forth hote.
>> Am I missing something here?  It sounds like a broth to me, or, if you
>> like, a soup.  Why would you call it a stuffing?
>> --
>> Antonia di Benedetto Calvo
> The term "crudded" in the recipe, which means curded, or in this
> congealed.
> Bear
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