[Sca-cooks] bread pudding

Euriol of Lothian euriol at ptd.net
Fri Feb 6 05:02:49 PST 2009

Here is the information I have on the book:

Grewe Rudolf and Hieatt Constance B.Libellus de arte coquinaria: An Early Northern Cookery Book [Book]. - Tempe : Arizona Center for Medieval and Renaissance Studies, 2001. - p. 158. - A critical edition and translation of 13th century Germanic recipes based on four extant manuscripts written in Danish, Icelandic and Low German. - ISBN 0-86698-264-7.

The book contains the text from the four manuscripts and an English Translation. It does seem this Harpstrang cookbook maybe one of these four manuscripts

Original Recipe:
Recipe XVI
Quomodo temperetur cibus qui vocatur hwit moos.
Man skal takæ søt miælk, oc wæl writhet hwetebrøth oc slaghnæ æg, oc wæl writhæt safran, oc latæ thæt wællæ til thæt warthær thiuct. Sithen latæ thæt up a dysk oc kastæ I smør, oc strø a pulvær af kaniæl. Thæt hetær hwitmoos.

English Translation:
Recipe  XVI
How to prepare a dish called White Mush.
One should take fresh milk, and well crushed wheat bread and a beaten egg and well ground saffron, and let it cook until it becomes thick. Then place it on a dish, and add butter, and sprinkle on powdered cinnamon. It is called “White Mush.”
2 cups milk
.25 cups butter
2 eggs (slightly beaten)
.5 cups table sugar
1 tsp cinnamon (rounded)
.25 tsp salt
8 slices bread
red sugar sprinkles
Take milk and butter put them into a sauce pan. Cook on medium heat until butter has melted. Take beaten eggs and add the sugar, cinnamon, and salt to them, mix well. Dice the bread slices. Then fold the bread slices into the egg and spice mixture. Mix the egg mixture and the milk mixture in a casserole dish. Bake at 350 for 45 minutes. After baking is finished take the red sprinkles and sprinkle across the top of the pudding crust.

Now I did add sugar to this recipe because I was looking to serve a sweet dish. The red sugar sprinkles on top was just to try to make it look a little more festive.


-----Original Message-----
From: sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org [mailto:sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org] On Behalf Of Stefan li Rous
Sent: Friday, February 06, 2009 3:15 AM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] bread pudding

Euriol said:
<<< The ones we took directly from the recipes I've done are the Roasted Pork
(Rumpolt) and Bread Pudding  (Early Northern Cookery Book). >>>

Do you mean from the Harpstrang cookbook?
Harpstrang-cb-msg (37K)  1/31/05    The Harpestraeng cookbook. The  
                                        cookbook in the Western medieval Europe.

I don't think I have too many recipes or redactions from this cookbook.

I think this article in the FOOD section might be of the recipe of which you speak:
White-Mash-art     (8K) 11/20/99    A white pudding from the  
                                        manuscript by Elysant de Holtham.

I'd love to see your bread pudding recipe, whether it is from the same recipe as one Elysant used or if it is new. I have pasted the recipe below.

I do have this small file on breadpudding, and would appreciate more information/recipes for it.
bread-pudding-msg (10K) 12/11/06    Period bread pudding.


3.  Icelandic, late 15th century:

"Quomodo temperetur cibus dicitur hwit mos.
Madur skal taka sæta miolk ok vel stappat hveiti braud. ok slegit egg ok vel malit. Sæfran. ok lata flat vella alltt saman til fless verdur flycktt.  
lati flat upp aa disk ok kasti j smiorvi. fletta heitir hvitinos."

Modern English Translation
(translation by Nanna Rögnvaldardóttir - SCA-Cooks list member from

"Take some sweet milk and white bread well mashed, and a beaten egg (or eggs)
and finely crushed saffron, and mix it and simmer until thickened.   
Then pour
into a bowl and add butter.  This is called white mash."

Elysant de Holtham (Jean Holtom) 1999

4 cups milk
1 1/2 cups of white bread (crusts removed), and broken into small pieces.
2 eggs, beaten
2 strands or pinch crushed saffron
Ground cinnamon

Place the saffron in a small amount of hot water and heat to boiling.  Put milk and bread into a saucepan, and combine well.  Add the saffron and stir in the beaten egg. Heat mixture to boiling, stirring constantly, then lower heat and simmer slowly until it thickens.  To serve, pour a little of the mixture into a bowl.  Add a knob of butter and sprinkle with cinnamon (This dish is served warm).
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 ****

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