SC - Re: survival/ camp cooking

[Par Leijonhufvud]

Recipe please????
Lady Kinga Roux....

This list is NOT good for a diet..sheesh


Robin Carroll-Mann wrote:
> 
> I have a question about redacting period recipes that contain eggs,
> especially egg yolks.  Many of the Spanish pastry recipes I have been
> looking at lately give exact quantities of flour and butter and spice, and
> also specify the number of eggs.  I am planning to redact a recipe for
> cinnamon rolls*, which calls for 6 egg yolks in the buttery leavened
> dough.
> 
> I know that HG Cariadoc in the Miscellany estimates that medieval eggs
> were about half the size of modern large eggs.  Does the same
> conversion apply to yolks?
> 
> Advice gratefully received...
> 
> *Okay, so the recipe calls it "tortillon relleno" (stuffed pastry-roll), not
> cinnamon roll.  It's a rich yeast dough, spread with butter and cinnamon
> and sugar; filled with a mixture of currants and dates cooked in wine,
> butter, sugar, cinnamon, cloves and nutmeg; loosely rolled up and
> allowed to rise, then baked with a glaze of butter, sugar, and rosewater.
> So it's not reeeeeally a cinnamon roll... but it's darn close.
> 
> Brighid
> 
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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