[Sca-cooks] Bread Puddings for Stefan
sclemenger at msn.com
Fri Feb 6 19:40:55 PST 2009
Huh! I wonder why it's considered "Lenten" if it's got egg and cream in
it....(sounds good, though.....)
----- Original Message -----
From: "Johnna Holloway" <johnnae at mac.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, February 06, 2009 11:21 AM
Subject: [Sca-cooks] Bread Puddings for Stefan
Your file already has the recipes indexed at
medievalcookery.com. Doc provided those sometime back.
Here's another early and simple one.
How to make a Lenton Pudding.
TAke grated bread, a little Suger, nutmegges, Sinamon Salte, and yolkes
of Egges, tempered with a litle creame.
The good hous-wiues treasurie. Imprinted at London : By Edward Allde, 1588.
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