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
It is possible to read the history of written recipes far back into antiquity, at least as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient records were just very basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to experts are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef describes how the early Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Later on, there were two books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that we all know today, but rather accounts of the types of food on the menues of the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new spices and herbs created an explosion in books on cookery, the majority of which are now in private cookery archives. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Budin De Pan Con Pasas (Bread Pudding With Ra recipe.
