SC - SCA placenames

[Stefan li Rous]

On Thu, 30 Jul 1998 20:12:15 EDT PhlipinA at aol.com writes:
>gay folks
<Snip>
>At any rate, that sort of thing has nothing to do with this list, and 
>I really
>wish we'd get back into cooking- even the dreaded Cuskynoles!
>
>Phlip

Ask and you shall recieve! :)

from Cariadoc’s Miscellany, Copyright © by David Friedman, 1988, 1990,
1992.

	Cuskynoles (English, 14th c.)
	Curye on Inglysch p. 52 (Diuersa Cibaria no. 45)
	A mete [th] at is icleped cuskynoles. Make a past tempred wi[th]
ayren, & so[th] [th] en nim peoren & applen, figes & reysins, alemaundes
& dates; bet am togedere & do god poudre of gode speces wi[th] innen. &
in leynten make [th] i past wi[th] milke of alemaundes. & rolle [th] i
past on a bord, & so[th] [th] en hew hit on moni perties, & vche an
pertie beo of [th] e leyn[th] e of a paume & an half & of [th] reovyngres
of brede. & smeor [th] y past al of one dole, & so[th] [th] en do [th] i
fassure wi[th] innen. Vchan kake is portiooun. & so[th] [th] en veld
togedere o[th] e zeolue manere, ase [th] eos fugurre is imad: & so[th]
[th] e boille in veir water, & so[th] [th] en rost on an greudil; &
so[th] [th] en 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)
	one apple (Rome?) (7 oz)
	4 oz figs
	4 oz raisins
	4 oz whole, unblanched almonds
	4 oz pitted dates
	1 1/2 t cinnamon
	1 1/2 t nutmeg
	1 t cloves
	1/2 t ginger
	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.


Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir.
Korrin.DaArdain at Juno.com

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