SC - Redacting

[donna_m_smith@icpphil.navy.mil]

At 10:11 AM +0000 2/27/98, CHRISTINA van Tets wrote:
>5.  Pastry:  I did post this some months ago, but it seems that it is
>needed again.  Payne puff is mentioned (line 497) in John Russell's
>Book of Nurture (Harl. MS 4011), c. 1452, given in F. J. Furnivall's
>Early English Meals and Manners, Early English Text Society, London,
>1868.  His footnote states that the last recipe in the Forme of Cury
>is for payn puff.  His quote, unfortunately, does not appear to be
>complete, or to give adequate directions for the pastry.  What he
>does provide is this:
>        Payn puff, Forme of Cury, # 196
>
>        Eodem modo fait payn puff.  but make it more tendre 6e past,
>and loke 6e past be rounde of 6e payn puff as a coffyn & as a pye.
>
>Perhaps someone else can help further?

_A Proper Newe Booke of Cokerye_ has a recipe for Panne Puffe (p. 27); I
don't know if it is the same thing or not.

Take the stuffe of Stock frytters and for hys paest take a quantitie of ale
and a lytle yest and Suger, Mace and Saffron, than heate it on a
chavyndysche and ut it to youre floure with the yolcke of a rawe agge, and
so after this maner make up your paest.

To Make Stock Frytoures

Take the same stuffe that you take to a vaute and that same paest ye take
for pescoddes, and ye maye frye them or els bake them.

To make Pescoddes

... and make youre paeste as fyne as ye canne, and as shorte and thyn as ye
canne, ...

David/Cariadoc
http://www.best.com/~ddfr/


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