[Sca-cooks] a boiled pudding question

[Johnna Holloway]

Have you taken a look at Ivan Day's section on puddings?

http://www.historicfood.com/English%20Puddings.htm

He has a full run through of the various recipes and types.
And certainly I think a cloth would be fine.

Johnnae

On Dec 22, 2009, at 2:21 PM, Pixel, Goddess and Queen wrote:

> So I am working on the Ryce Pudding recipe from John Murrell's A new  
> booke of Cookerie and I have a boiled pudding question:
>
> A Ryce Pudding.
>
> STeep it in faire water all night:
> then boyle it in new Milke, and
> draine out the Milke through a Cullinder:
> mince beefe Suit handsomely, but
> not too small, and put it into the Rice,
> and parboyld Currins, yolkes of new
> layd Egges, Nutmeg, Sinamon, Sugar,
> and Barberryes: mingle all together:
> wash your scoured guttes, and
> stuffe them with the aforesaid pulp:
> parboyle them, and let them coole.
>
> I don't at the moment have sausage casings. Can I substitute a cloth  
> or a mold instead?
>
> Many thanks!
>
> Margaret FitzWilliam
> __________________