SC - Egg shell colours
LrdRas@aol.com
LrdRas at aol.com
Tue Jun 8 08:22:41 PDT 1999
Here's his whole file.
Phlip
phlip at morganco.net
Philippa Farrour
Caer Frig
Southeastern Ohio
So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.
cuskynoles-msg - 5/6/99
A medieval fruit-filled ravioli-like pasta dish which was the subject of
several
long, heated discussions on the SCA-Cooks mail list. One of the few period
recipes which includes a diagram.
NOTE: See also the files: dumplings-msg, pasta-msg, flour-msg, fruits-msg,
fd-Italy-msg.
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RSVE60 at email.sps.mot.com stefan at texas.net
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Date: Thu, 3 Sep 1998 12:17:35 -0400 (EDT)
From: Gretchen M Beck <grm+ at andrew.cmu.edu>
Subject: Re: SC - Cuskynoles
See Constance Hiett's article in Speculum from the mid-1980s --
Anglo-Norman Culinary Collections. They include two recipes--one titled
Ravioli and the other Kuskenole-- (of which I failed to copy the
originals, but here are the translations):
Ravioli -- Here is another kind of dish, which is called ravoili. Take
fine flour and sugar and make pasta dough; take good cheese and butter
and cream them together, then take parsley, sage, and shallots, chop
thenm finely and put them in the filling (i.e. the cheese and butter);
put the boiled ravioli on a bed of grated cheese and cover them with
more grated cheese, and then reheat them (?)
Kuskenole - Here is a dish which is called kuskenole. Make pastry with
eggs; then take figs, raisins, pears, and apples, and then dates and
almonds; beat together and add good mixed ground spice and whole spices.
In Lent, make your pastry with almonds. Roll your pastry out on a
table and cut into several pieces, one and a half hands long and three
fingers in width; then grease the pastry on one side; then put the
filling in, dividing it equally among the cakes; then fold together as
this diagram illustrates (presumably folding over the pastry and
pressing or crimping the edges together, as with ravioli), then boil in
clean water; then brown on a griddle, etc.
toodles, margaret
Date: Tue, 22 Dec 1998 15:58:06 -0500
From: "Philippa Alderton" <phlip at bright.net>
Subject: Re: SC - cuskinolds
Cuskynoles have been a subject of much debate here on the List, leading to
almost acrimonius exchanges between two gentles of differing opinions. My
opinion is that they are essentially fruit ravioli- here is the recipe from
Diuersa Cibaria, # 45, in Hieatt and Butler's1985 edition of Curye on
Inglysch, so that you may make your own opinion. (th) as usual, indicates
the letter "thorn".
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)reo vyngres 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 3eolue manere, ase
(th)eos fugurre is imad:
______________________________________
| . | . | . | . | . |
|______|_______|______|______|_______|
| . | . | . | . | . |
|______|_______|______|______|_______|
| . | . | . | . | . |
|______|_______|______|______|_______|
& so(th)(th) boille in veir water, & so(th)(th) en rost on an greudil: &
so(th)(th)en adresse.
Have fun ;-)
Phlip
Caer Frig
Barony of the Middle Marches
Middle Kingdom
Date: Tue, 22 Dec 1998 21:58:33 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - cuskinolds
At 1:04 PM -0800 12/22/98, Vicki Strassburg wrote:
> I, too, missed the great debate! (but
>I assume it's along the lines of potatoes and feastocrats).
Not at all. It was about whether, when working from the only recipe in the
whole corpus of 13th-15th Anglo-Norman cookery to include an illustration,
you should ignore the illustration.
For the other side, ask Adamantius.
Our version of Cuskynoles, from the Miscellany, follows.
- - ---
Cuskynoles
Curye on Inglysch p. 52 (Diuersa Cibaria no. 45)
A mete that is icleped cuskynoles. Make a past tempred with ayren, &
soththen nim peoren & applen, figes & reysins, alemaundes & dates; bet am
togedere & do god poudre of gode speces withinnen. & in leynten make thi
past with milke of alemaundes. & rolle thi past on a bord, & soththen hew
hit on moni perties, & vche an pertie beo of the leynthe of a paume & an
half & of threo vyngres of brede. & smeor thy past al of one dole, &
soththen do thi fassure withinnen. Vchan kake is portiooun. & soththen veld
togedere othe zeolue manere, ase theos fugurre is imad:
& soththe boille in veir water, & soththen rost on an greudil; & soththen
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) 4 oz whole, unblanched almonds 1 1/2 t
nutmeg
one cooking apple (7 oz) 4 oz pitted dates 1 t cloves
4 oz figs 1 1/2 t cinnamon 1/2 t ginger
4 oz raisins
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.
David Friedman
Professor of Law
Santa Clara University
Date: Wed, 23 Dec 1998 07:10:44 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - cuskinolds
david friedman wrote:
> It was about whether, when working from the only recipe in the
> whole corpus of 13th-15th Anglo-Norman cookery to include an illustration,
> you should ignore the illustration.
There's no question of ignoring the illustration, merely an attempt to
establish a likely scale (since no clear indication is given in the
recipe) and a method of accomplishing it (since no clear indication is
given in the recipe). It's enough to make one wish for a clear
illustration for several other recipes, such as Teste de Turt, for
example, but seeing what they accomplished with the cuskynoles recipe,
it's understandable they would be a little hesitant.
Basically my interpretation calls for one kind of Wishful Thinkingª, and
His Grace's, another. Do you manufacture information that the recipe
fails to provide in such a way as to take the recipe in one direction,
or another?
Each of us feels the other is engaging in Wild Speculationª, while we
ourselves are serious redactors. Oil and water, cats and dogs, Bugs and
Elmer, that sort of thing. If there were genuine equilibrium in the
Universe, it would collapse again.
> For the other side, ask Adamantius.
Aaargghhh! Multi-celled cuskynoles are an affront to god and man! They
must be stopped! Foam. Snarl. Snap. Foam.
Seriously, though, I'm only trying to describe, as best I can, the
nature of our disagreement, without picking it up again. There's nothing
new being said here, and I believe the whole thing is archived
somewhere.
Adamantius
¯stgardr, East
Date: Wed, 28 Apr 1999 15:39:23 -0400 (EDT)
From: Gretchen M Beck <grm+ at andrew.cmu.edu>
Subject: Re: SC - period fruit pastries
Excerpts from internet.listserv.sca-cooks: 28-Apr-99 Re: SC - period
fruit pastries by david friedman at best.com
> Cuskynoles are a recipe in _Curye on Inglysche_ from a late 13th c.
source.
> They are, so far as I know, the only recipe in the whole 13th-15th c.
> French/English corpus that come with an illustration, a drawing that is
> supposed to show how they are made.
The recipe for Cresse in MS. B.L Additional 32085 (from Anglo-Norman
Culinary Collections, by Constance Hieatt and Robin F Jones) includes a
small diagram for assembling the dish.
toodles, margaret
<the end>
Edited by Mark S. Harris cuskynoles-msg 5
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