SC - 90 ingredients Holloptrida translation (long)

[Philip & Susan Troy]

Thank you very much for the information.  I've
forwarded it to Perronnelle.

- -- Suzanne


- --- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
> 
> 
> > Can anyone on this list help Perronnelle?
> > 
> > Your help is much appreciated!
> > 
> > -- Suzanne
> > 
> > 
> > Can you ask another question on the cook's list
> for
> > me?  I'm looking for
> > an original recipes for Maids of Honor tarts.  I
> have
> > plenty of modern
> > recipes, I'm just curious where they come from.
> > 
> > Thanks,
> > --Perronnelle
> 
> 
> Here are some excerpts from our discussion on Maids
> of Honor Tarts.
> 
> Bear
> 
> 
> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> > 
> > MAID OF HONOUR CAKES
> > Recipe adapted from The Good Fare and Cheer of Old
> England", by Joan
> > Parry
> > Dutton, published by Reynal
> > 
> > 1/2 pint whole milk
> > 2 tablespoon fine dried bread crumbs
> > 4 ounces butter, melted
> > 2 ounces ground almonds
> > 1/4 cup sugar
> > 3 large eggs
> > 1 lemon, zested
> > 2 dozen round puff pastry shells, (1 to 2 inches
> in diameter)
> > 
> > In a saucepan, over medium heat, combine the milk
> and bread crumbs. Bring
> > to
> > a boil, remove from the heat and let stand for 10
> minutes. In a mixing
> > bowl,
> > combine the bread mixture, butter, almonds, sugar,
> eggs and zest. Mix
> > well.
> > Preheat the oven to 350 degrees F. Fill each
> pastry shell with a
> > tablespoon
> > of the filling. Place on a baking sheet and bake
> until golden, about 12
> > to
> > 15 minutes. Remove from the oven and cool
> completely. Garnish with
> > powdered
> > sugar and serve.
> > 
> > Yield: 2 dozen
> > 
> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> > 
> > Korrin S. DaArdain
> > Korrin.DaArdain at Juno.com
> > Quondo Omni Flunkus Mortati
> > (When All Else Fails, Play Dead.)
> > 
> 
> 
> Morgan wrote:
> <<snip>>
> >The www.FoodTV.com webpage has three of the recipes
> he used listed.  The
> >Pottage comes from Platina (he uses a redaction)
> while the bread and tarte
> >are not credited to period sources.  In fact,
> aren't "Maids of Honor" tarts
> >at least 17th or 18th Century, possibly Victorian?
> 
> Actually, probably not. As the story goes, the
> original was whipped up by
> Henry the eigth's cooks to serve Ann Boleyn and
> Friends, when she was a
> "Maid of Honor" (lady-in-waiting) in the court of
> his current wife. The
> tarts purportedly got their name when lecherous
> Henry wandered through the
> gardens and noticed the pretty  young things
> munching on fruited almond
> cheese tartes. Apparently he sampled both the young
> things AND the tarts, as
> Ann Boleyn became his wife shortly thereafter. The
> tartes were as nice as
> the babes, and so retained the nick-name of the
> ladies who ate them. The
> original chef, named Richmond, IIRC, emigrated to
> another spot in England,
> with a more genial class of aristocracy to serve,
> and his family held onto
> the Richmond Maids of Honor recipe for centuries.
> All others are, according
> to the family, poor substitutes.
> 
> I can't document a drop of all this. It could all be
> pure Richmond family
> hype. But you can find a recipe for Richmond Maids
> of Honor (apparently a
> great upspringing of similar recipes with the same
> name happened shortly
> after the craze started) and the above drivel  can
> also be found in a
> cookbook called farmhouse Cookery, Recipes from the
> Country Kitchen
> (actually a pseudo-historic cookbook with some nifty
> woodcuts and
> descriptions of historic kitchens from Medieval,
> Renaissance and Victorian
> England ), by Reader's Digest London.
> 
> Cheers,
> 
> Aoife
> 
> 
> In fact, aren't "Maids of Honor" tarts
> >>at least 17th or 18th Century, possibly Victorian?
> >
> >Actually, probably not. As the story goes, the
> original was whipped up by
> >Henry the eigth's cooks to serve Ann Boleyn and
> Friends, when she was a
> >"Maid of Honor" (lady-in-waiting) in the court of
> his current wife.
> 
> Possible. But the earliest written reference to them
> dates from the latter
> part of the 18th century.
> 
> Nanna
> 
> 
> Nanna had it right, Aoife.  Or to borrow the
> standard cry of the list,
> "Documentation, please?"  I *know* what the legend
> about the tarts is, but
> we have no substantiation.  The recipe and the
> pastries are not prove-able
> before the 19th Century.  It could be one of the
> charming little stories
> that sprang up about almost everything in the
> Victorian era, when they
> wanted to revive the chivalry and pageantry of the
> Middle Ages and
> Renaissance.
> 
>                                 ---= Morgan
>
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>
============================================================================


=====
============================================================
Suzanne de la Ferté  Stargate/Westgate  Kingdom of Ansteorra
- ------------------------------------------------------------
Suzanne C. Powell     Houston, Texas 
suzanne_powell at yahoo.com
============================================================

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