SC - Earthquake Weather OP/OT
Chris Stanifer
jugglethis at yahoo.com
Mon Oct 30 21:32:15 PST 2000
Recently while researching a 'Platina' feast I noticed that recipe 8.44 White
Pie calls for ' half a pound of pike eggs'. And again in 8.45 Red chick-pea
pie 'Some add starch or pike eggs so that this pie becomes firmer.' These
references struck a note in my memory.
<FontFamily><param>Courier New</param>Harleian MS. 279 - Leche Vyaundez<FontFamily><param>Times New Roman</param><bigger>
<FontFamily><param>Courier New</param><smaller>xxiiij. Waffres. Take [th]e Wombe of A luce, & se[th]e
here wyl, & do it<FontFamily><param>Times New Roman</param><bigger> <FontFamily><param>Courier New</param><smaller>on a morter, & tender chese [th]er-
to, grynde hem y-fere; <color><param>0100,0100,0100</param>; [th]an take flowre an whyte
of Eyroun & bete to-gedere, [th]en take Sugre an
pouder of<FontFamily><param>Times New Roman</param><bigger> <FontFamily><param>Courier New</param><smaller>Gyngere, & do al to-gederys, & loke [th]at
[th]in Eyroun ben hote, & ley<FontFamily><param>Times New Roman</param><bigger> <FontFamily><param>Courier New</param><smaller>[th]er-on of [th]in
paste, & [th]an make [th]in waffrys, & serue yn.<FontFamily><param>Times New Roman</param><bigger>
</color><FontFamily><param>Arial</param><smaller>Thomas Austin in Two Fiftennth-Century Cookery-Books glosses luce as a
full-grown pike. Therefore 'e Wombe of A luce' would be pike eggs.
Now you have to admit that pike eggs are an unusual ingredient for wafers.
What occured to me is that pike eggs might be like isinglas (a transparent
form of gelatin derived from the air bladders of certain fish.) If so, then they
would thicken the pies and in the wafer recipe add a delicate body to the
batter and perhaps keep the cheese from sticking to the wafer iron.
Just a thought, I could be wrong.
<nofill>
Aeddan ap Trahaearn
Shire of Mooneschadowe
Kingdom of Ansteorra
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