[Sca-cooks] Bread Puddings for Stefan

S CLEMENGER 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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