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Date: Tue, 9 Dec 1997 19:01:22 -0600 (CST)
From: jeffrey s heilveil <heilveil at students.uiuc.edu>
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To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - SC-SHORT BREAD AS 
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If someone wants to suggest a way of clotting cream, I would be happy to
try it and tell you what it did.  then again, if someone has a better
redaction of the above, I would be more than happy to use it.

your servant,
Bogdan din Brasov

On 9 Dec 1997, Marisa Herzog wrote:

>                       RE>>SC - SC-SHORT BREAD AS PERIOD            12/9/97
> 
> <snip>I don't think the redaction works out to the same proportions as pound
> cake. And the recipe doesn't sound much like pound cake--note that cream is
> considered superior to butter, and the sugar is in the list with the spices,
> which doesn't suggest that it present in a quantity similar to the flour (not
> that its impossible, merely mildy contraindicated).
> David/Cariadoc
> <snip>
> 
> While I agree that the redaction given does not seem to go along with the
> original recipe- and I see that a recipe with egg would not really be a
> shortbread (tho' it looks yummy)... I am not sure where the reference to
> *pound cake* is coming from.
> Are my messages coming in in random order again? and I have missed some
> connecting comment?
> And does anybody know how the recipe would be different if clotted cream were
> used as stronly suggested in the original?  Would it be a different
> consistency? or flavor?
> -brid (confused)
> 
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