SC - pennsic menu- non-cooler, period recipes

[Gaylin]

On Thursday, Etain and I got together to commit cookery, and commit cookery 
we did!  It was really nice to cook along with someone, share ideas and, most 
importantly have someone to help EAT the food.  Can't wait until we do it 
again! 

I enjoyed the process of making the Cressee.  Next time though, I would boil 
it longer.  

Here is the strawberry tart recipe that I made.  I probably got it off the 
list, but I can't tell who from  (didn't save that bit) The tart was 
ABSOLUTELY DELICIOUS!  Does anyone know when *A Proper Newe Book* was written?

Also, I sent this recipe to my Jewish list group.  Can anybody tell me where 
this responder got the idea that medieval bread was steamed?   I want to 
answer her (beehive oven, etc etc) but want to be accurate.  I have never 
heard of medieval bread being steamed.
Phillipa
<< 
 Thank you Phillipa for this interesting recipe. I know that white bread would
 probably have been steamed at that time but it's interesting and I'd love to 
see
 more.
 
 > Yesterday I got together with a couple of my medieval friends and we cooked
 > and baked a few things.
 > This strawberry tart came out so delicious that I just had to share it with
 > all of you.  I'm not sure when this book was published.
 > Have a good Shabbos everyone,
 > Phillipa
 >
 > A TARTE OF STRAWBERRIES
 > A Proper Newe Book p. 39/C11
 > Take and strain them with the yolks of four eggs, and a little white bread
 > grated, then season it up with sugar and sweet butter and so bake it.
 > 2 c strawberries
 > 4 egg yolks
 > 1/2 c bread crumbs
 > 1/3 c sugar
 > 4 T butter
 > 8" pie shell (see recipe above)
 > Force strawberries through a strainer or run through a blender, then mix 
with
 > everything  else (the butter should be melted).
 > >>