SC - Ein Kuchen

[Decker, Terry D.]

Learning is a process that often leaves me feeling like an idiot, usually
over the simple things I forget or overlook.  The screams of anguish were me
being enlightened, so of course, there are no hard feelings.

The almonds are obviously trapped in the straining cloth.  Is anything else?

"Stir it down with (a) sugar.  And pour that upon a cloth."  makes me wonder
if this is not a soft candying process to soften the almonds and place them
in a syrup as a topping for the cake.  Since the recipe dates from around
1350, I would normally assume only a small amount of sugar would be used,
which should run counter to the idea of a syrup.  It may be that the
instruction is meant to soften and sweeten the almonds.

The dough is what intrigues me.  I think it is leavened, which would make
the semeln melwe, fine flour, rather than Valoise's bread crumbs.

I want to experiment with the recipe, but that must wait for a few weeks
until my eventful days slow down and I get the time to work on it.

Bear


> thanks for the information about _semolina_, and no hard feelings!
> People are dealing with these recipes since 1844 with more or less
> success and I think all of them (including you and me) are a kind of
> stepping stone to a better understanding. Thus, here is another
> question:
> 
> << If the straw is clean, and place in the bottom of a bowl, then the
> almond milk is still useable. >>
> 
> I thought that the part _above/on top of_ the straining cloth was the
> more interesting part of this dish, used for the "Kuchen".
> 
> What do you think?
> 
> Th.