SC - chard

[Tollhase1@aol.com]

Lorix asked: 
> I have some nice modern recipes for
> shortbread, but I was wondering if anyone had
> any period recipes for shortbread which they
> could post to me?

The following message was posted here a while back. There was also an
extensive thread on the problems one gentle was having with their 
shortbread. None of this has made it into a Florilegium file, but if
you want it, I'll send it to you by email.

Stefan

> Date: Sat, 17 Jan 1998 20:48:42 -0600
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: RE: SC - SC-German food in period
> 
> Here's an earlier message from
> Bogdan with a recipe from late SCA period.  Both he and I have
> experimented with this recipe.  I think the recipe calls for baking the
> "fine cakes" (cookies) on paper.  I think it will help the cookie retain
> it's thickness during baking.
> 
> Bear
> 
> Whilst planning this dessert feast, I stumbled across a seemingly period
> shortbread.  The deal is that it was called "fine cakes."  The source is
> taming of the Shrew (1594)
> To make fine cakes  Take a quantity of fine wheate Flower, and put it in
> an earthen pot.  Stop it close and set it in an Oven, and bake it as
> long
> as you would a pasty of Venison, and when it baked it will be full of
> clods.  Then searce your flower through a fine sercer.  Then take
> clouted
> Creame or sweet butter, but Creame is best: then take sugar, cloves,
> mace,
> saffron and yolks of eggs, so much as wil seeme to season your flower.
> Then put these things into the Creame, temper all together.  Then put
> thereto your flower.  So make your cakes.  The paste will be very short;
> therefore make them very little.  Lay paper under them.  (John Partridge
> [The widowes Treasure] in Lorna J. Sass's "To the Queen's Taste)
> 
> Her redaction is as follows:
> 6oz butter (room temp)
> .5 cup sugar
> 1 egg yolk, beaten
> 1.75 C sifted flour
> .5 tsp cloves
> 1/8 tsp mace
> pinch ground saffron
> Egg white
> 
> 1.  In a bowl, cream butter.  Add sugar and beat until fluffy.
> 2.  Add egg yolk and beat until thoroughly blended.
> 3.  In another bowl, combine sifted flour and spices, stirring to
> distribute evenly.
> 4.  Sift dry ingredients into bowl containing butter-and-sugar mixture.
> Combine by stirring or with hands.
> 5.  Press mixture into a 9-in square baking pan.
> 6. Brush top lightly with egg white.
> 7. Bake at 325 for 45min or until cake feels firm when pressed lightly
> in
> the center.
> 8. Cut into squares while still hot.
> 9. cool in pan on wire rack.
> 
> I was told this redaction is tasty too.  I don't know if this helps,
> but...
> 
> Your servant,
> Bogdan din Brasov


- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
         http://lg_photo.home.texas.net/florilegium/index.html ****
============================================================================

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".

============================================================================