The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Friday, November 30, 2007

December's recipe

I'm thinking of a traditional pudding or a sweet. Anyone have specific suggestions?

I'm looking forward to seeing some of you at Boar's Head, and I'm very excited for the feast.

Giovanna

5 comments:

Merouda said...

Plum pudding is Christmas classic. I'd happily do another. One supposes that a plum pudding would actually mean "prune dessert" since pudding is Victorian English for desert, and the likelihood of fresh plums in hard winter is pretty slim. ;-)

Mince meat?

Oh, and here's an article about finding the wild period fruitcake that I thought was pretty cool. http://www.medievalcooking.org/aestelfruitcake.doc

Merouda said...

Heh, other traditional Yuletide desserts we might trace backwards:

Figgy Pudding
Bread pudding.

Although Wikipedia is not your standard of excellence in cooking research, the figgy pudding entry suggests that both figgy and plum pudding are descendants of... frumenty! http://en.wikipedia.org/wiki/Figgy_pudding

Now, a tasty, figgy frumenty... there's something I have a hard time imagining.

I love bread pudding.

Welcome to random response land. Maybe I should go to bed now. ;-)

Merouda said...

I was digging around in Sabina Welserin and found these:

An early fig pudding:

43 To make a fig pudding

Put wine in a small pot, and when it begins to boil, then put in grated Lebkuchen and grated Semmel. Put saffron, almonds, raisins, figs and some fat into it.

A bread pudding:

47 To make a pudding which falls out of the pan by itself

Beat eggs and milk together and put into it a grated Semmel, so that it becomes a thin batter, let it cook and sweeten it, then it is ready

A plum tart:
70 A tart with plums, which can be dried or fresh

Let them cook beforehand in wine and strain them and take eggs, cinnamon and sugar. Bake the dough for the tart. That is made like so: take two eggs and beat them. Afterwards stir flour therein until it becomes a thick dough. Pour it on the table and work it well, until it is ready. After that take somewhat more than half the dough and roll it into a flat cake as wide as you would have your tart. Afterwards pour the plums on it and roll out after that the other crust and cut it up, however you would like it, and put it on top over the tart and press it together well and let it bake. So one makes the dough for a tart.

Sabina Welserin is mid-16th c german, and is online here: http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

There are actually quite a few recipes for sweets in this work, including a complex one for Lebkuchen.

Merouda said...

Let me try the link for thew cookbook again:

As a hotlink HERE

or as a link with a line break:
http://www.daviddfriedman.com/Medieval/
Cookbooks/Sabrina_Welserin.html

As the comment I just posted doesn't show the whole thing.

Liz said...

The plum tart sounds good. Wonder if we could fine a link to the original German recipe? I'll look through my stuff at home.