Ingredients
1/2 lb bread
2 cup milk
2 cup cream of coconut
4 egg, beaten
4 tbsp butter
1/4 tsp salt
1 cup sugar
1 tsp cinnamon powder
1 cup raisins
3 tbsp flour
Directions
Cut the bread in small pieces and dump on water just to cover it. Let
them stand for 10 minutes and then grind it. Add the milk and cream
of coconut. With a hand blender mix the cream, milk and bread. Add
the rest of the ingredients. Put in a greased mold (we use Pam) and
bake in a moderate oven for 40 to 60 minutes.
Options: for flavoring we put the raisins in a bowl and then fill up
to cover with rum. we then put the raisins with the rum on the mix.
per Ricardo Landrau
Fidonet COOKING echo
Servings: 6 servings
Budin De Pan Con Pasas (Bread Pudding With Ra Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Experts have found proof that recipes existed way back into antiquity, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, sadly, these old recipes were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks made use of many herbs, including a few that are still present in modern kitchens like basil, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like rosemary and coriander. These new spices and herbs created an increase in recipe publications, the majority of which are kept safe in academic collections. During the succeeding few centuries, the rich and powerful families of Europe strove to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it was during the nineteenth century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications are greatly in demand as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Budin De Pan Con Pasas (Bread Pudding With Ra recipe.
