Period Foods for Kids [was Re: SC - German cookbooks]

[Stefan li Rous]

hmmm... could be... although the method of baking the flour before you
begin seems strange to me, but I'm new at this.  perhaps others are
familiar with this technique.

I'd have to try it for sure, but sounds like it might give me something
similar to a spiced shortbread.  has anyone else tried this recipe?  if so,
what results did you get?

I remain, in service to Meridies,
Lady Celia des L'archier
- ----- Original Message -----
From: TG <gloning at Mailer.Uni-Marburg.DE>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, September 02, 2000 10:06 PM
Subject: SC - shortbread/-cakes & salad


> << ... how period is shortbread? >>
>
> I have no idea whether or not the following recipe is pertinent to the
> question... Anyway: From the good huswifes handmaide for the kitchen
> 1594:
>
> To make short Cakes.
> Take wheate flower, of the fayrest ye can get, and put it
> in an earthern pot, and stop it close, and set it in an
> Oven and bake it, and when it is baken, it will be full
> of clods, and therefore ye must searse it through a
> search: the flower will have as long baking as a pastie
> of Venison. When you have done this, take clowted Creame,
> or els sweet Butter, but Creame is better, then take
> Sugar, Cloves, Mace, and Saffron, and the yolke of an
> Egge for one doozen of Cakes one yolke is ynough: then
> put all these foresaid things together into the cream, +
> te{m}per the{m} al together, the{n} put the{m} to your flower and so
> make your Cakes, your paste wil be very short, therefore
> yee must make your Cakes very litle: when yee bake your
> cakes, yee must bake them upon papers, after the drawing
> of a batch of bread.
>
> ***
> Re: salad: from the menue section:
>
> The first course at Supper.
> A Sallet, ...
>
> Service for fish dayes.
> Butter, a Sallet with hard Egs: ...
>
> Thomas
>
>
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