[Sca-cooks] 14th century foods for an elevation

[Elaine Koogler]

Debra Hense wrote:

> Tourteletes in fryture/Ground figs in pastry
> Forme of Cury from Curye on Inglysch
>
> These are pretty darn good.  A lot depends on your dough though.  I prefer a thin pie crust type dough myself.

I really cheated...I found that wonton wrappers have a similar content to the dough called for in the recipe, so I used those...they're even already the correct size!

> Daryols
> Pleyn Delit # 118
>
> This is another one that can be done in different sizes.  Tart, muffin, mini-muffin size.  Again, adjust the time to cook downward as you use smaller sizes.  I also like to dress the tops up with sugared flowers sitting on top.

Also wonderful with a fruit in a fruit syrup topping...we use strawberries in a wine sauce.

Kiri