I Knew She Was Old, But...

[Guest guest]

My great grandmother, paternal, used to make this for us.

 

Amazing.

 

 

On Monday, April 28, 2003, at 03:15 PM,

wrote:

 

> RE: Medieval Recipes - Erbowle (Fresh plum pudding)

>

> Erbowle (Fresh plum pudding)

>

> " This fresh fruit pudding is like the modern Scandinavian berry and

> rhubarb

> pudding, not to be confused with the traditional Christmas plum pudding.

> The " white anise " with which we are directed to decorate it is candied

> anise

> seed; If you have any, by all means use it. "

>

> 1 lb fresh ripe plums

> 1 cup each red wine and water

> 1/4 cup clear honey

> 1/4 tsp each salt and cinnamon

> 1/8 tsp each galingale or ginger, and mace

> 1/4 cup rice flour stirred into 1/4 cup cold water

>

> Put plums in a saucepan and cover with wine and water; Bring to a boil and

> simmer 5 minutes. Remove plums; Peel them and discard the pips. Blend

> them

> with honey and spices; Stir this puréed mixture into the cooking liquid in

> the pan. Carefully stir in rice flour mixture and blend thoroughly,

> stirring over medium heat about 5 minutes, until the pudding is quite

> thick.

> If there are any lumps, reblend (or strain). Pour into a serving bowl,

> and

> when it is cool, chill. If you have any candied anise seed, scatter it

> over

> the top when the pudding has set.

>

> From " Pleyn Delit: Medieval Cookery for Modern Cooks " by Constance Hieatt,

> Brenda Hosington, and Sharon Butler

>

There may be many who will gladly face death in the battlefield,but there

are few who will face a hostile society.

- Thiruvalluvar

[Guest guest]

*laugh* Sounds like you have a family with good genes or something ...

 

I guess that some recipes just stick around longer than others.

 

Lady Sappho