SC - RE:New CA: French Food in the Renaissance
LrdRas at aol.com
LrdRas at aol.com
Wed Sep 1 14:37:23 PDT 1999
In a message dated 9/1/99 12:13:49 PM Eastern Daylight Time,
Deborah.Schumacher at iac.honeywell.com writes:
<< Margaret mentioned the use of cheddar cheese, whats wrong with that?>>
The process of cheddaring is OOP as far as we know. The first use of the word
cheddar was in 1661 CE.
<<Another thing i note is that a lot of the pies/tarts when filled, have a
rather thin filling and that the filling may need to be doubled for modern
tastes....<snip>.......were medieval pies less full? Or were the pie
crusts smaller making the filling more substantial? Do we know what the
medieval pie size was? >>
I don't think we know. However, various pictures from the middle ages show a
common type of 'pie' which appears to be about 6-7 inches across, about 4
inches high, straight sided, with a small hole in the center.
If you are referring to modern amounts in recipes for pies that have been
adapted from period recipes, I would suggest that the author either did not
try the recipe with the amounts stated or used a considerably smaller crust
diameter than stated. If you are referring to a period recipe, then no
amounts are given so you can make as much of the filling as it takes to fill
the pie.
Ras
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