SC - Just checking whether you are the Aoife who sent this message

[Bethany Public Library]

Hallo Lorix! Yep, that's me, from Home (I now use my work address). I don't
recall how this recipe came out, precisely at the moment. Sorry! It would
make something very like modern mincemeat, except the ingredients are
layered rather than mixed and pre-cooked (which means that this recipe is
probably older than the date of the cookbook, since pre-mixed pie
ingredients seem to have begun coming into fashion in the late 1500s, early
1600s). But the Cordecidron is a a citrus fruit (most likely the candied
peel) and you can safely substitute candied lemon peel. I would tend to make
my own: thinly peel the rind from lemons, making sure there is no pith
(white). gently boil in 3-4 changes of water (helps to keep 2 pans boiling
at all times---the process is quicker that way) to remove bitterness, then
simmer in a simple syrup of one part sugar to one part water, for 10
minutes. Remove, dip into granulated sugar, and allow to somewhat dry. You
can do the same with the porange peel, which is also probably candied. That
amount of grated raw peel might be overwhelming, thus the surmise about
preserved peel.

And yes, in this case (a recipe from the late 1500s) "lib." means pound
(lb.).

Good Luck. I may have to go back and try this again!

Cheers

Dame Aoife

- -----Original Message-----
From: Lorix <lorix at trump.net.au>
To: Bethany Public Library <betpulib at ptdprolog.net>
Date: Monday, June 05, 2000 7:43 AM
Subject: SC - Just checking whether you are the Aoife who sent this message


M'lady,
I am looking for a recipe I seem to remember seeing in the last 6
months containing apples & chestnuts.  Of course, now that I want to
try ot out I can't find it!  Anyway, a did a search the following
recipe turned up in the floregium sent in 1997.  As the sending
address was different I was unsure if you were the same person who
sent the original missive.

If you are, please can you answer the following questions:
1/ Can you tell me how this recipe turned out?
2/ What exactly is 'Cordecidron'?
3/ Does lib. in recipe equate to lb (pounds)?

Thanks, Lorix

Chestnut Pye
Posted by Aoife, L Herr-Gelatt and J R Gelatt <liontamr at ptd.net> on
16/10/97:  From: Subject: SC - Apples and Chestnuts
(Mrs. McClintock's Receipt Book, 1700s):  Chestnut Pye - To Make A
Cheftnut Pye Take 2 dozen of Apples, 100 Chefnuts, a lib. of Almonds,
2 lib. of Currans, half a lib. of Rafins, half a lib. of Sugar, half
an Ounce of Cinnamon, 3 Drop of Nutmeg, a Quarter of a lib. of
Cordecidron, as much Orange-peel; flice your Apples, fkin the
Chefnuts, and blanche the Almonds, put a layer of Appls in the Bottom
of the Pye, put a Layer of Chefnuts, a Layer of Almonds, Currans,
Raifins, Cordecidron, Orange-peil and Spices; Give it good ftore of
fweet Butter on the Top, then put on the Lid, and fend it to the oven;
when 'tis near fired, pour in a
Mutchkin of white Wine at the Lumb.   (Lumb is a vent or funnel in a
pie. Mutchkin is .212 litres or 2.996 gills, if that actually helps!)

My Modern 'transaltion' To Make a Chestnut Pye:
2 dozen apples (sliced)
100 chestnuts (skinned)
1 lb of almonds (blanched)
2lb currants
½ lb raisins
½ lb sugar
½ ounce cinnamon
3 drops of nutmeg
¼ lb Cordecidion (what is this exactly?)
½ lb orange peel
Put a layer of apples at the bottom of the pye, a layer of chestnuts,
a layer of almods, currants, raisins, cordecidron (?), orange peel &
spices.  Put some sweet butter on the top, then put on a lid & send it
to the oven.  When it is nearly done, pour in .212 litres of white
wine through a vent in the pie.
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