alysten: (Cook)
[personal profile] alysten
In doing some link surfing for alphafemale1, I stumbled across an early pumpkin pie recipe. I may have to make this. I will be using the butter substitution for panch and udder. Though suet may have potential, if it can be found.

To make a Tart of Pompeons.
Take Pompeons and make them cleane and grate them as you doe Cheese, and boile them a little in broth and milk, then take as much Cheese as aforesaid, adde to it also a little old Cheese, take also a pound of the panch [paunch] of a Hogge, or a Cowes Udder well sodden [boiled] and chopped small, and if you will you may use Butter instead of those two things aforesaid, or Suet, adding to it halfe a pound of Sugar, a little Saffron and Sinamon with a quart of milk, and Egges, as need requireth. And when you thinke the Pompeons are sodden, take them up and straine them, and colour it with Saffron, then make a crust of past under it, put it in a pan, and make a soft fire both under and over it, and being half baked, cover it with Wafers or such like stuffe instead of an upper crust, and being thorow baked, straw it with Sugar and Rosewater.1598 English translation, grandly entitled Epulario, Or, The Italian Banquet; Wherein is shewed the maner how to dresse and prepare all kind of Flesh, Foules, or Fishes. As also how to make Sauces, Tartes, Pies, &c. After the Manner of all Countries. Translated out of the Italian into English..

Date: 2012-11-13 01:26 pm (UTC)
From: [identity profile]
Cool recipe. I'd done research about which types of pumpkins were found in Italy during the late period. :)
Edited Date: 2012-11-13 01:26 pm (UTC)

Date: 2012-11-13 05:58 pm (UTC)
From: [identity profile]
Let me see if the folks retained any of the suet from Chuck. We usually just give it to the birds.

May 2015


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