[Sca-cooks] Scappi Bread Pudding Recipe

[David Walddon]

Thanks Raphaella. 
It is almost right. Not quite.
I think I will use the Robert May for now.

To make an Italian Pudding
Take a fine manchet and cut it in square pieces like dice, then put to it
half a pound of beef-suet minced small, raisins of the sun, cloves, mace,
minced dates, sugar, marrow, rosewater, eggs, and cream, mingle all these
together, put them into a buttered dish in less than an hour it will be
baked and when you serve it, scrape sugar on it.

I will be posting comments (not finished recipes I didn't measure anything!)
for the food at coronation on www.vastrepast.net this evening. I am glad
that no veggie guy liked the swiss chard. The pork to greens ration was
probably what did it.

Eduardo  


On 7/22/09 10:09 AM, "Raphaella DiContini" <raphaellad at yahoo.com> wrote:

> I'm not sure if it's exactly what you're looking for but on page 565, item 69.
> To prepare a thick soup of bread pudding for a meat or lean day, and
> item 70. to prepare bread pudding with almond milk.
> 
> I hope this helps.
> 
> In joyous service,
> Raffaella   
> P.S. any chance you might post the Scappi recipes from this weekend to vast
> repast? They were absolutely amazing. Even Mr.NoVeggies loved the greens.
> 
> 
> --- On Wed, 7/22/09, David Walddon <david at vastrepast.com> wrote:
> 
>> From: David Walddon <david at vastrepast.com>
>> Subject: [Sca-cooks] Scappi Bread Pudding Recipe
>> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>, "Culinary List
>> List" <mad-cul-gld at antir.sca.org>
>> Date: Wednesday, July 22, 2009, 9:50 AM
>> So Scappi is a BIG book and I have
>> not found a bread pudding recipe in it.
>> Has anyone else?
>> I have some English Elizabethan recipes but I have some
>> left over bread and
>> would like to make one from Scappi.
>> Eduardo 
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> 
> 
>