SC - Weekend Tart Review and Cookie request!
Schumacher, Deborah
Deborah.Schumacher at iac.honeywell.com
Tue Oct 6 08:32:40 PDT 1998
Hello all!
This weekend I decided to play in the kitchen and
make tarts for the snacking side board at our kingdom Collegium. So I made
the Spinach pie out of the miscellany, chawettys ( Small pork pies) out
of Take a thousand eggs or more and mini apricot cous cous cakes from a
feast I had been too. ( Yes I found the recipe I'll send it when I get
home... ) I made all of the tarts using muffin tins so they were small
enough to eat out of hand. In my opinion the spinach pies were best.
However the Chawettys went the fastest ( there were also less of them) and
the Cous cous cakes went the slowest. (they were a little dry.) So when I
did the tarts I went by the already reconstructed recipes . The problem
I have with trying to use the original is that I am at a loss as to
where to start with amounts of ingredients. Anyone have any advice?
As for the cookies... I've been through Stefan's files and
found the recipe for Bertrams Welsh cookies.. I'm going to give them a
try, however I'm looking for suggestions for period cookies. Yule is
coming up....
One more thing question for this missive.. Recently I
bought a craft magazine that featured a lantern made of modern
gingerbread on the cover. I thought it looked like a lot of fun for
display at the Yule celebration. However could this been done with
period gingerbread? I'm all for using period recipes when possible but
would modern gingerbread be acceptable. ( I had this thought of doing a
stained glass effect on the front with the either the kingdoms or
baronies heraldry. Any thoughts would be appreciated.
As always in service
Zoe Valonin, the spice trader
Atenveldt
Atenveldt
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list