SC - Re: Lombardy Custard

[Kerry Romano]

> Sounds about right. Another possibility is that the fruit and marrow are
> also added after baking. The instructions are rather ambiguous, and I
> suspect it may have simply occurred to the author that the crust is
> baked blind after he went into the fruit and marrow filling, and he
> figured it would be obvious to himself and his assistants (andultimately
> his successors), and saw no need to make the correction. This is not
> unprecedented.
> 
> Just a side note regarding the whipping of cream. A couple of later
> posts than Aoife's mention some apparently widely held idea that it was
> impossible to whip cream in the Middle Ages. Where this might have come
> from is beyond me. I imagine somebody might just have noticed that
> recipes don't generally seem to call for cream to be whipped, or maybe
> somebody reasoned that the job is more difficult without refrigeration.
> In any case, I'd LOVE to see some real documentation for this
> phenomenon.
> 
> Adamantius

How often were the crusts made NOT to be eaten?  When I did my research
for a paper on food, I understood that it was frequent that the crust
was only the vessel and not intended for eating.  Is this just when it
calls for a coffin?  

Linneah


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