SC - Re: survival/ camp cooking
Par Leijonhufvud
parlei at algonet.se
Thu Nov 11 01:39:13 PST 1999
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
> ============================================================================
>
> 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".
>
> ============================================================================
============================================================================
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