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Recipe by Kristen Sullivan This pudding has a texture resembling applesauce and has an absolutely fabulous grape-wine flavor that is very rereshing.
Wash grapes and pick off stem. Boil in 1/2 cup wine and water (use enough water to cover grapes). Boil grapes until they can be easly pressed between two fingers. Strain grapes. Press them and save the liquid it produces (it may be necessary to use a cheese cloth). Return liquid to a small saucepot and add the rest of the wine and spices. Bring to a slow boil then add bread a little bit at a time. Cook until it has thickened to pudding. Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: <<50>> Ain weinbermœs§ machen. So stos§ die weinber dœrch mit ainem gœten wein/ doch sollen die weinber vor woll gewaschen sein, nim das dœrchtriben vnnd seœds, wie man ain mœs§ seœdt, vnnd mengs mit wein vnnd thœ zœcker, zimetrerlach vnnd ain wenig jmber daran, darnach du es sies§ oder starck haben wilt. Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: 50 To make a grape pudding. Strain grapes with good wine, but the grapes should be well washed beforehand. Take the strained pulp and cook it, as one cooks pudding, and mix it with wine and put sugar, cinnamon and a little ginger into it, according to how sweet or strong you will have it. © Copyright 2008 Kristen Sullivan |
