[Sca-cooks] Boiled puddings

[Stefan li Rous]

<<< So I have been having fun with Jas Townsend's post period cooking blog, 
and find I have a spare box of atora suet, is there a period boiled 
pudding recipe I could play with? >>>

Do you only want boiled puddings or would steamed ones fit your needs?

I’m still going through this Florilegium file:
puddings-msg (107K) 11/14/16 Medieval puddings. Recipes. Custards.
http://www.florilegium.org/files/FOOD/puddings-msg.html

Unfortunately many of them are just out of period. For the reason, I found this note:
<<< Date: Mon, 26 Nov 2001 20:35:34 -0500
From: johnna holloway <johnna at sitka.engin.umich.edu>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Steamed Puddings...

C. Anne Wilson spends pages 315-322 of her
Food and Drink in Britain discussing puddings
and their history in England. Boiled suet
puddings took off with the invention of the
pudding cloth which she dates to a mention in
1617. Before that time they had used animal guts.
The other Tudor alternative was to do the pudding
in a pie crust in a side oven. Check for recipes
in English works beg. in the 17th century. Karen
Hess provides a full commentary to go along with
the pudding recipes contained in Martha Washington's
Booke of Cookery. See pages 101-112.

Johnnae llyn Lewis  Johnna Holloway >>>

And here is the period steamed pudding recipe:
<<< Date: Tue, 27 Nov 2001 16:55:05 -0500
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: Re: [Sca-cooks] Steamed Puddings...

Here's one using a clay pot. The pot is broken to remove the Appraylere.

Harleian MS. 279 - Leche Vyaundez
xxvij.  Appraylere.  Take [th]e fleysshe of [th]e lene Porke, & se[th]e it
wel:  & whan it is so[th]e, hew it smal; nym [th]an Safroun, Gyngere,
Canel, Salt, Galyngale, old chese, myid Brede, & bray it smal on a morter;
caste [th]in fleysshe in to [th]e spicery, & loke [th]at it be wil
y-ground, & temper it vppe with raw Eyroun; [th]an take a longe Pecher, al
a-bowte ouer alle [th]at it be ransched; [th]an held out [th]in grece, &
fulle [th]i Pechir of [th]in farsure, & take a pese of fayre Canneuas, &
doble it as moche as [th]ou may ceuyr [th]e mou[th]e with-al, & bynd it
fast a-bowte [th]e berde, & caste hym to se[th]e with [th]in grete
Fleysshe, in lede o[th]er in Cauderoun, for it be wyl so[th]in; take [th]en
vppe [th]in Pecher, & breke it, an saf [th]in farsure; & haue a fayre
broche, & broche it [th]orw, & lay it to [th]e fyre;  & [th]an haue a gode
Bature of Spicerye, Safroun, Galyngale, Canel, & [th]er-of y-now, & flowre,
& grynd smal in a morter, & temper it vp with raw Eyroun, & do [th]er-to
Sugre of Alisaunder y-now; & euer as it dryit, baste it with bature, &
sette forth in seruyce.

Cindy >>>

I’ll look for some period boiled puddings.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****