Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Pap
Dairy
Historic

Hot, sweetened, milk, slightly thickened with, for example, flour, breadcrumbs or eggs. A food for babies or invalids. Known at least since 1286.

See also:
Almond Caudle
Caudel or Caudle
Caudle Chicken Pie
Drink-Meat
Flummery
Flummery Caudle
Pap



Original Receipt from The Compleat Cook By 'WM', 1658 (WM 1658)

To make Pap.
Take three quarts of new milk, set it on the fire in a dry silver Dish, or Bason, when it begins to boyle skim it, then put thereto a handfull of flour & yolks of three Eggs, which you must have well mingled together with a Ladle-full of cold Milk, before you put it to the Milk that boyles, and as it boyles, stir it all the while till it be enough, and in the boyling, season it with a little Salt, and a little fine beaten Sugar and so keeping it stirred till it be boyled as thick as you desire, then put it forth into another Dish and serve it up.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats