[Sca-cooks] Redaction exercise
TerryDecker
t.d.decker at att.net
Sat Mar 8 06:24:03 PST 2014
This is a fine bread pudding in a pie shell. While we would generally think
of it as a sweet dish, the bread custard is actually fairly neutral. A
little salt, a little pepper and some mixed herbs, maybe a touch of cloves,
and you have a savory. The recipe doesn't call for sugar in quantity and
Welser tends to state it clearly when a dish is to be sweetened, but a
teaspoon of sugar added to the spicing would help brighten the flavor.
German's have a sweet tooth and you will find pea and bean dishes that are
to be served with coarse grated sugar, so a touch of sugar isn't out of
place.
Bear
-----Original Message-----
Is this supposed to be sweet or savory? Is sugar or sweetener of some sort
added?
Shoshanah
On Friday, March 7, 2014, TerryDecker <t.d.decker at att.net> wrote:
> A nine inch diameter pie shell one inch deep will hold roughly 4 1/2 cups.
> In practice, most recipes use 3 1/2 to 4 cups of filling for standard 8 or
> 9 inch pie shells and depending on the actual depth of the pie shell, you
> may have filling left over. For this recipe, I would probably start with
> 240 grams of cream and 240 grams of bread without the crust with the eggs
> this should give you about 3 1/2 cups of filling.
>
> For the spicing, I would choose cinnamon, ginger and sugar and possibly
> nutmeg or cardamom. For sharp spicing, ground cloves rather than nutmeg
> or
> cardamom.
>
> Bake it until everything sets and the toothpick comes out clean. I would
> bake it at 350 F for 30 minutes to 1 hour until everything sets for the
> first test.
>
> In practice, pies and tarts overlap, for clear separation in theory, pies
> are covered, tarts are open.
>
> Bear
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