[Sca-cooks] period cheesecake

[Stefan li Rous]

Huette asked:
> > One of the space fillers was a thing that looked
> > like an eighth-page ad.  It
> > read: "remember: cheesecake is period!  Vicente says
> > so!"
> >
> > Vicente
>
> Okay.  What is your documentation to back this claim?

I'm not sure if you are just teasing Vicente, or whether you are
really wanting documentation on the periodness of cheesecake.

If the latter, and understand whether you would consider these recipes
to be evidence of cheesecake or not, may depend upon your exact
definition of "cheesecake", check the recipes given in this file
in the FOOD section of the Florilegium:
cheesecake-msg    (40K)  7/ 6/01    Medieval cheesecake. Recipes.
http://www.florilegium.org/files/FOOD/cheesecake-msg.html

Here is just one of the recipes from that file:
> White Torta
> Platina p. 135 (book 8)
>
> Prepare a pound and a half of best fresh cheese, chopped especially fine.
> Add twelve or fifteen egg whites, half a pound of sugar, half an ounce of
> white ginger, half a pound of pork liquamen and as much fresh butter. Blend
> in as much milk as you need. When you have blended this, put it into a
> pastry crust rolled thin and put it all in a pan and set it to bake on the
> hearth with a gentle flame. Then, to give it color, put coals on the lid.
> When it is cooked and taken from the pan, sprinkle ground sugar over it,
> with rosewater.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****