SC - 14th Century Food
Margo Hablutzel
margolh at nortelnetworks.com
Thu Jan 21 07:51:59 PST 1999
Not surprisingly, Cariadoc/David wrote:
Also, Margo writes: "Hartshorn was used as a leavening, if you
include it
why not have yeast listed?"
What is the evidence that Hartshorn was used as a leavening in the
14th
century? Anytime in our period?
I don't, and without the recipes from which Mor Dhana obtained this as an
ingredient, I could not tell you of the use. But I have only seen hartshorn
as a leavening in other ingredients, pre-baking powder for the appropriate
cultures, and that was my assumption.
Of course, appropriate documentation of its origin and use would be much
better than a random list of ingredients without recipes or accreditation,
but for now that's all the page contains, and that was my reaction upon
seeing the list of "Miscellaneous."
---= Morgan
|\ THIS is the cutting edge of technology!
8+%%%%%%%%I==================================================---
|/ <mailto:margolh at nt.com> margolh at nt.com *
<mailto:Hablutzel at compuserve.com> Hablutzel at compuserve.com
Morgan Cely 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!
============================================================================
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