[Sca-cooks] victoria

[ruadh]

and if you took the species V. Spongi in its traditional horizontal spilt
with sweets mid-section, then encase in thick layering of sugary Chocolate
enhancements [ and to some excess]. Ship it over to the Yanks, who will
rename it as Boston Cream Pie. No longer a cake or sandwich, but now "pie" ?
Oh, my.  Ru

----- Original Message -----
From: "Philip & Susan Troy" <troy at asan.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, July 12, 2001 8:45 PM
Subject: Re: [Sca-cooks] victoria


> Elysant1 at aol.com wrote:
> >
> > In a message dated 7/2/01 8:58:48 PM Eastern Daylight Time,
troy at asan.com
> > writes:
> >
> > << Victoria sponge is a product from which Victoria Sandwiches, as well
as
> >  several other things (trifle, lamingtons, petits fours, etc), can be
> >  made, although once upon a time it was used exclusively for Victoria
> >  Sandwiches >>
> >
> > I'm lost here Master A. :-(  I always thought a Victoria Sandwich was
called
> > that because it was jam sandwiched between two layers of cake....
>
> Correct. Or so I assume. My point is that instead of jumping up and
> down, holding one's breath until one's face turns blue, etc., denying
> the reality that there is a product known as Victoria Sponge, identical
> in substance to the stuff used for Victoria Sandwiches, just not
> necessarily put to that use, is pointless.
>
> Or...
>
> In the beginning there was the Victoria Sandwich.

> ..........snipped in order to retain breath............