SC - Charlemagne's Cheese [long]

[Nanna Rögnvaldardóttir]

>Has anyone seen references to the use of graham flour as period?  I will
>probably still use it for a fruit tart I'm making, but I was hoping to run
>down a source.  I have a few books but don't see any reference to graham
>flour.

I suspect that the association of Graham flour with sweet pies and tarts is
modern, and is derived from modern Graham crackers. In period it seems more
likely that there was a preference for finer and whiter flours for sweet
pies, while the darker flours were used mainly for cheap breads and perhaps
for the less refined sorts of pies. Though for all I know there could have
been considerable regional variations in such customs.

Henry of Maldon/Alex Clark

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