SC - apple peeler corer

[Angie Malone]

Bonne writes:

(Snip)

"I'm teaching a class in January that may change to this.  I'm no longer as 
interested in teaching the class I'd originally planned on last winter (the 
event has been postponed twice).This could be expanded to "what medieval 
foods we STILL eat".

(snip)

The difficulty in planning this class would be drawing that line between 
medieval food and what some here refer to as "nouveau cuisine", a lot of 
which does survive."

Custard pies are essentially the same now as they were seven hundred years 
ago.  The ingredients and basic procedure for making such pies in "Joy of 
Cooking" is remarkably similar to "Doucete(s)", Austin, p. 50, except that 
nowadays the crust can be easily pulled out of the oven and quickly filled 
instead of having to introduce the custard mixture into the crust in the oven 
on the end of a baker's peel.

Rudd Rayfield
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