SC - four and twenty blackbirds

[Cindy Renfrow]

Hello!  I found the recipe & notes for Fine Cakes.  They look perfect for
my purpose.  Thank you!  Did you ever try them?

Thanks to everyone else for the suggestions of rice & beans, too.  I have
always used rice in the past (no pun intended), but decided to follow the
recipe & see what would happen.

Regards,

Cindy

>>
>The baking has probably coagulated the gluten, so your flour is no good for
>leavened bread.  If the flour isn't schorched, it can be used in a number of
>other things.
>
>There is an Elizabethean recipe for Fine Cakes, which uses roasted flour.
>The recipe and commentary should be in Stefan's Florilegium by now.
>
>You might try Apicius' Fried Wheat Polenta with Honey.  Roasting the flour
>should improve the flavor.
>
>The flour may work in unleavened breads (this is one I keep thinking about
>trying, but never seem to do).  It will certainly work as a thickener and to
>dust cake tins and surfaces.
>
>Bear


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