SC - SC-SHORT BREAD AS PERIOD

[jeffrey s heilveil]

The book didn't say anything about roasting the flower, but it still came
out with the nutty taste.  Then again, whilst I don't cook venison often,
it felt like I cooked it for an amazingly long time.  I would love to try
the roasting though, how would you suggest going about it?]

Your servant,
Bogdan din Brasov

On Tue, 9 Dec 1997, LrdRas wrote:

> In a message dated 97-12-09 01:43:09 EST, you write:
> 
> << Whilst planning this dessert feast, I stumbled across a seemingly period
>  shortbread. >>
> 
> I noticed that the recipe called for what I assume is a "roasted" flour. Yet
> the redaction does not mention this part of the cooking process. Is there not
> some significant loss of flavor by omitting this step? IMHO, the  toasty,
> nutty flavor of roasted flour would add greater depth of flavor to the
> finished product. Does the author say why she chose to make such a drastic
> change in the recipe when adapting it to the modern kitchen? Thanks in
> advance.
> 
> On another bent, although I am not particularly interested in late period (as
> defined by the SCA) cookery, I have unfortunately recieved many inquiries from
> associates and students about this very subject. Since my opinion is that late
> period cookery (e.g. early modern) is not in anyway related to the study of
> Medieval cookery (e.g. pre-1500 C.E.), I have not maintained a data base of
> these recipes. Does anyone know if such a data base exists for the list and if
> so how can I access it to retrieve this info so I can answer the questions I
> have been asked?
> 
> Ras
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