SC - back to Biscotti
Ian van Tets
ivantets at botzoo.uct.ac.za
Mon Oct 26 11:10:02 PST 1998
Fair gentles of the cooks list,
Pray forgive this intrusion from one who is more a consumer
than a creator when it comes to the culinary arts. My dear lady
wife, Cairistiona, who is busy with her household duties
today and is unable to send this message herself, has requested me to
send the following recipe to you. I trust that it is of interest and
that it brings to you (and to your patrons) as much pleasure as it has
brought me.
The recipe is from "the good huswife's jewell" (1596) and is
for a biscuit that, in my dear lady's opinion, resembles biscotti. My
apologies for any spelling mistakes that I may have inadvertantly
added.
I remain,
your humble and obedient servant
Jan van Seist
a resident of the Shire of Adamastor,
the southernnmost shire of the Kingdom of Drachenwald.
To make fine bisket bread.
Take a pound of fine flower, and a pound of sugar, and mingle
it together, a quarter of a pound of Annis-seedes, foure eggs, two or
three spoonfulls of rosewater put all these into an earthen panne.
And, with a slyce of wood beat it the space of two houres, then fill
your moulds half full, your moulds be of tinne, and then lette it
into your oven, being so whot as it were for cheat bread and let it
stande one houre and an halfe: you must annoint your moulds with
butter before you put in your stuffe, and when you will occupie of
it, slice it thinne and dry it in the oven, your oven beeing no
whotter than you may abide your hand in the bottome.
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