[Sca-cooks] Strawberry pudding was elderberries
Euriol of Lothian
euriol at yahoo.com
Mon Jun 28 15:00:44 PDT 2010
The one thing I found the one time I've made a strawberry pudding was that it did not freeze well. My adaptation I used rice flour instead of breadcrumbs. But I certainly thought the texture was smooth when first I sampled it. I think the recipe I used was from Two-Fifteenth century cookery books.
----- Original Message ----
From: Terry Decker <t.d.decker at att.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, June 28, 2010 5:55:06 PM
Subject: [Sca-cooks] Strawberry pudding was elderberries
An excellent suggestion. I have just finished preparing the strawberry pudding with fresh breadcrumbs (shredded very fine) and sieving it before finishing the dish by adding the spices and bringing the pudding back to a boil.. The result is very smooth and thick. It should set up nicely.
Consider experimenting with fresh vs. dry breadcrumbs
Having added breadcrumbs and spices to strawberry mush while I cooked it (a Rumpolt recipe, IIRC) I can say it will turn into a thick sauce or a semi-solid pudding. To make a really smooth dish, the bread crumbs need to be crushed very fine and the mass needs to be pushed through a fine sieve. I haven't tried cooking it a little after the sieving, but it might produce a stiffer pudding.
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