SC - Ham
Gilly
KatieMorag at worldnet.att.net
Sat Feb 21 17:49:23 PST 1998
At 11:11 AM -0700 2/21/98, Morgan wrote:
> Greetings one and all!!
>
> Here is the promised chhesecake recipe. It was a redaction for the Jan
>4th, 1997 Wooden Spoon competition for Twelfth Nite (West). I do not
>fnow from whence it came, nor has the Most Gracious Master Duncan of
>Saxthorpe as yet answered my request. Anyone who recognizes the recipe,
>please tell me where it originated.
_Two Fifteenth Century Cookery Books_, p. 75.
> This was my rendition of the above recipe:
...
>is salty enough) and poured into an unbaked pastry shell.
...
One reservation--do we have good reason to believe that the "coffyn of
faire paast" would be pastry in the modern sense (with butter or something
similar) rather than paste in the sense of a flour/water dough? We
generally do such recipes as pastry, but I am not at all sure we should.
David/Cariadoc
http://www.best.com/~ddfr/
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