SC - cuskinolds

[david friedman]

At 1:04 PM -0800 12/22/98, Vicki Strassburg wrote:

> I, too, missed the great debate! (but
>I assume it's along the lines of potatoes and feastocrats).

Not at all. It was about whether, when working from the only recipe in the
whole corpus of 13th-15th Anglo-Norman cookery to include an illustration,
you should ignore the illustration.

For the other side, ask Adamantius.

Our version of Cuskynoles, from the Miscellany, follows; I am attaching an
rtf version for those who can read it, since that includes the figure.

- ---
Cuskynoles
Curye on Inglysch p. 52 (Diuersa Cibaria no. 45)

A mete that is icleped cuskynoles. Make a past tempred with ayren, &
soththen nim peoren & applen, figes & reysins, alemaundes & dates; bet am
togedere & do god poudre of gode speces withinnen. & in leynten make thi
past with milke of alemaundes. & rolle thi past on a bord, & soththen hew
hit on moni perties, & vche an pertie beo of the leynthe of a paume & an
half & of threo vyngres of brede. & smeor thy past al of one dole, &
soththen do thi fassure withinnen. Vchan kake is portiooun. & soththen veld
togedere othe zeolue manere, ase theos fugurre is imad:

& soththe boille in veir water, & soththen rost on an greudil; & soththen
adresse.

Modernized English: A meat that is named cuskynoles. Make a paste tempered
with eggs, & so then take pears & apples, figs & raisins, almonds & dates;
beat them together & do good powder of good spices within. & in Lent make
thy paste with milk of almonds. & roll thy paste on a board, & so then hew
it in many parts, & each part be of the length of a palm & a half & of
three fingers of breadth. & smear thy paste all on one half, & so then do
thy filling within. Each cake is a portion. & so then fold together of the
same manner, as this figure is made: [see above] & so then boil in fair
water, & so then roast on a griddle; & so then dress.

Filling:	one ripe pear (7 oz)	4 oz whole, unblanched almonds	1
1/2 t nutmeg
	one cooking apple (7 oz)	4 oz pitted dates	1 t cloves
	4 oz figs	1 1/2 t cinnamon	1/2 t ginger
	4 oz raisins

Wash and core apple and pear but do not peel. Cut figs into 2 or 3 pieces
each. Use a food processor or mortar and pestle to reduce the ingredients
to a uniform mush.

Pastry:	1 1/2 c flour	1/4 c water	1 beaten egg

Stir cold water into flour, stir in egg, stir and knead until smooth. Roll
out as two 12"x15" sheets. Cut each sheet into 10 6"x3" pieces. Spread 1 T
of filling on one piece and put another piece over it, making a sandwich of
dough, filling, dough. Using the back of a thick knife, press the edges
together to seal them, then press along the lines shown in the figure,
giving a 6"x3" "cake" made up of fifteen miniature fruit filled ravioli,
joined at their edges. Boil about 4 minutes, then broil at a medium
distance from the burner about 4 minutes a side, watching to be sure they
do not burn.

David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/


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