SC - Looking for Black Bread Recipie

[Jenn/Yana]

I made the Rapeye for a feast a year or so ago, and folks loved them.  They
almost seemed to me like period "Fig Newtons" except that the dough wasn't
"cakey" as is the case with the modern cookie.  When we did them, we used wonton
wrappers as the dough wrapper.

Kiri

"Cindy M. Renfrow" wrote:

> >Morgan Cain wrote:
> >
> >> I meant in terms of shape, not filling.  Most period pies, at least in the
> >> recipes I have seen, have a "coffyn" of some type and do not indicate the
> >> turnover-style of pastry used in a pasty.  Of course, I've been a bit
> >> focused of late (strawberry pie A&S entry in the works).
> >
> >It may not say so in the recipes that we have in our current corpus,
> >however, there are period illustrations showing folks eating what look
> >for all the world like Hostess Fruit Pies. My favorite is on a French
> >ivory, late 14th c., and it shows the fellow with the pie in his hand,
> >with a bite out of it, and his mouth is obviously full...
> >
> >'Lainie
>
> Here is a recipe for a turnover-style fish pasty. There are other similar
> recipes in this collection.
>
> Harleian MS. 279 - Dyuerse Bake Metis
> x.  Rapeye.  Take Dow, & make [th]er-of a brode [th]in cake; [th]en take
> Fygys & Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or
> lenge y-braid with-al; & take pouder of Pepir, Galyngale, Clowe[3], & mence
> to-gedere, & ley [th]in comede on [th]e cake in [th]e maner of a benecodde,
> y-rollyd with [th]in hond; [th]an ouer-caste thy cake ouer [th]i comade, as
> it wol by-clippe hit; & with a sawcere brerde go round as [th]e comade
> lyith, & kutte hem, & so he is kut & close with-al, & bake or frye it, &
> [th]anne serue it forth.
>
> 10.  Rapeye.  Take Dough, & make thereof a broad thin cake; then take Figs
> & Raisins small ground, & first seethed, And a piece of Haddock or ling
> pounded withal; & take powder of Pepper, Galingale, Cloves, & mix together,
> & lay thine mixture on the cake in the manner of a bean-cod, rolled with
> thine hand; then cast thy cake over thy mixture, as it will embrace it; &
> with a saucer rim go round as the mixture lies, & cut them, & so he is cut
> & closed withal, & bake or fry it, & then serve it forth. (From Take a
> Thousand Eggs or More, vol. 1, p. 72)
>
> HTH,
>
> Cindy Renfrow/Sincgiefu
> cindy at thousandeggs.com
> Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
> Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
> Recipes"
> http://www.thousandeggs.com
>
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