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

[Laura C. Minnick]

Elaine Koogler wrote:
>
> 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!

That's how I've done tartlettes- the ones with the pork-based filling.
Wonton wrappers are terrific for them- especially when you're making
them in camp, trying to wave away the yellowjackets while you fill...

'Lainie