SC - Strawberries

[Marisa Herzog]

meliora,

i have this book and find it an excellent visual source for how things
should look and for identifying period ingredients.  i do not have the
book at hand at the moment, but my memory is that no original recipes are
given, and that most of the redactions were questionable at best.

do the cookies use baking powder or baking soda?  if so, they are right
out!  if they use only leavening from highly beaten eggs, like an
Elizabethan 'biscuit bread' then they may be okay.  another alternative
might be Digby's "Excellent Small Cakes" - although they are 17th century.
I can post the recipe if you would like it.

elaina


On Thu, 19 Jun 1997, Melissa Hicks wrote:

> Greetings all,
> 
> For an upcoming Light supper (to accompany a Ball) I have been given two
> recipes that the autocrat would like me to cook.  The recipes are from:
> 
>         Riley, Gillian     Painters and food: renaissance recipes
> 
> The two recipes I have been asked to cook are Almond Cookies (p??) and
> Raspberry Cream (p88).  Unfortunately the autocrat has only photocopied the
> modern redactions for these recipes.  I do not have access to the originals.
> 
> Has anyone worked from this book before?  How faithful are these redactions?
> Has anyone made either recipe?
> 
> If required, I can type in both modern recipes after work tonight.
> 
> Thanks and Regards
> 
> 
> Meliora de Curci
> Politarchopolis, Lochac, The West
> 
> Meliora at macquarie.matra.com.au
>