SC - Byzantine Bread Stamps
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Mar 14 18:31:24 PST 2000
> "The bread is unleavened and the recipe dates from 1100, but the bread is
> mostly flour and water, and it is baked in a large pan and is about as
> thick
> as "skúffukaka" (well-known Icelandic cake, usually about an inch thick).
> ... We will publish the recipe in a leaflet and send it to every church
> and
> hope it will be used to bake altarbread."
>
> I haven´t seen the recipe yet but I´d like to know - is there really such
> a
> recipe, dating from 1100 AD? Or is the "recipe" just a reconstruction,
> based
> on descriptions of communion bread around this time? Does anyone know?
>
> Nanna
>
If there is a recipe, I would love to have it. I know of only four bread
recipes in the non-Islamic European corpus prior to 1600.
I suspect this is a reconstruction, but I really would like to be wrong.
Bear
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