SC - Making Fine Bread (or Angelfood)
MAGGIE SECARA
SECARAM at mainsaver.com
Tue Apr 6 17:43:53 PDT 1999
As a sidebar question, just how old IS angelfood cake? Just curious
Cheers!
MaggiRos
secaram at mainsaver.com
Compendium of Common Knowledge
http://ren.dm.net
> -----Original Message-----
> From: Margo Hablutzel [SMTP:margolh at nortelnetworks.com]
> Sent: Tuesday, April 06, 1999 9:11 AM
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Making Fine Bread (or Angelfood)
>
> After some looking, I did find the original recipe. Unfortunately, it is
> in
> a sheaf of photocopies of pages from the same book, but I did not include
> anything by way of reference. A couple pages are low enough to see "The
> Italian Banquet" at the top but they are numbered at the top and not at
> the
> bottom. The page with "To make Fine Bread" on it is numbered at the
> bottom;
> it is page 29, and the other recipes on the page are "To bake a Fillet of
> beefe to keepe colde"; "To bake a Neates tongue"; and "To make muggets",
> which goes on to the next page. The titles and numbers are in uncial and
> the words in Times Roman type; the book is plastic-spiral bound and two
> pages fit onto the standard-size photocopies. So much for my reference -
> sound familiar to anyone?
>
> The recipe itself says: "Take halfe a pound of fine suger well beaten,
> and
> as much flower, and put thereto foure Egges whites, and being very well
> beaten, you must mingle them with aniseedes bruised, and beeing all beaten
> togither, put into your moulde, melting the sauce over first with a lyttle
> butter, and set it in the Oven, and turne it twice or thrice in the
> baking."
>
> So, my question was whether you mixed the flour and sugar and egg whites
> together, and beat it all well, or whether the egg whites were beaten well
> before having the flour and sugar added. The difference was not very
> great,
> since there was nothing said about sifting in the flour and sugar
> separately, or in stages, as one does for an angelfood cake today. Even
> so,
> I expected to get a prince-bisket sort of thing and was surprised when it
> did raise, no matter the method or sequence I used. I think this answers
> Adamantius' first and second questions.
>
> There was nothing in the original about beating the whites until they go
> stiff, so I didn't, I just beat them very well until they were foamy but
> short of stiffening, even a soft peak. Of course, this applied only to
> the
> version where I beat the whites before adding the other ingredients, not
> where I beat them all together at once.
>
> As for genoise sponge, yes, but that's a whole other recipe, and not at
> all
> like prince-biskit.
>
> Except for the pan being a "moulde," I have no other hints. I used a loaf
> pan, if I recollect, in the testing, figuring this was probably the
> closest
> to what they had. The one I took to fighter practice I baked in a ring
> only
> because it was fancier, not because I believed it should be so or that
> this
> would make it closer to angelfood cake.
>
> Had there been fat in the recipe, this might have come out more like a
> biskit. I think the fact that there was not aided the rising of the
> batter.
> I was not sure what "sauce" would be, so I melted butter in the tin while
> the oven heated, enough to make it come over the batter and spread it on
> top. This gave the cake a very tasty crust, and of course would NOT be
> done
> for angelfood cake as this does cut down on the amount of rising.
>
> Comments, suggestions, feedback?
>
>
> ---= Morgan
>
>
> |\ THIS is the cutting edge of technology!
> 8+%%%%%%%%I==================================================---
> |/ margolh at nortelnetworks.com <mailto:margolh at nt.com> *
> Hablutzel at compuserve.com <mailto:Hablutzel at compuserve.com>
> Morgan Cain * Steppes, Ansteorra
>
>
> May God have mercy on my enemies
> For they shall certainly need it.
>
> For every action, there is an equal and opposite criticism.
>
> I intend to live forever -- so far, so good!
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