[Sca-cooks] Boiled puddings

[Aruvqan]

Interesting, I have Martha Washingtons, I am open to anything that 
sounds interesting though. I made the bread pudding that was based on 
bread crumbs and it came out rather dry, I might revisit it with a 
homemade bread crumb instead of commercial - and it is coming up on plum 
pudding season, so I am thinking a nice plum pudding steamed or boiled 
would do.


On 12/10/2016 5:47 PM, Stefan li Rous wrote:
> <<< 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 ****
>
>
>
>
>
>
>
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