SC - breads

[sunnie@CUPID.COM]

> 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/
> 
	If you are willing to accept Karen Hess' scholarship that Martha
Washington's Booke of Cookery dates to the Elizabethean period, there is a
cheesecake recipe (108) using a curded custard filling of a style common to
medieval cooking (the recipe is very similar to the one noted above), but
uncommon in 17th century cookbooks, which says:

	"...yn take a quart of fine flowre, & put ye rest of ye butter to it
in little bits, with 4 or 5 spoonfulls of faire water, make ye paste of it &
when it is well mingled beat it on a table & soe roule it out ..."

	There are also some recipes for puff pastry (145 - 148).  Hess
points out that puff pastry is believed to have been created in Tuscany in
the 15th Century, and that recipes for puff pastry appear in Hugh Plat's
Delightes for Ladies (1605) and Dawson's The Good Huswifes Jewell, Part I
(1586).

	Bear 
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