Yes folks, another one :)
Back about 20 some odd years ago when I started this hobby I was told more than a few misnomers both in the cooking arena and in the non cooking arena. I have addressed the turkey one, now to address pudding.
Indeed it is true that most instances of the word pudding refer to a savory meat dish that has nothing to do with what we modernly know and call pudding. Technically this recipe is not called a "pudding" but after making it... really there is nothing else to call it. Scappi's recipe is Various ways to make pies with a cream filling, book V recipe 45 (page 456 is the translation by Terence Scully) but boiled down (no pun intended) it is pudding. It has milk, eggs, flour,sugar and a flavoring agent. In this case that agent is rosewater, a popular flavoring in the middle ages. It's use here is very similar to how we use modern vanilla extract and in fact all rosewater is, is an extract.
Scappi begins by defining what a "Crema" is, "Crema is a French term; it is made of fine flour, milk and eggs." Cooks and cultures have borrowed from and given to since time began it seems. As people move and travel they are influenced by what they experience and try to share it in tidbits with those they return to. Fashion is the most obvious of these ways but cooking gives it a good run for its money in my opinion.
While I am not ready yet to share my redaction as it is one of the dishes for feast at KWDS, I will say that it is delightful and easy to make.