[Sca-cooks] victoria

[Philip & Susan Troy]

ruadh wrote:
>
> 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

Nononono. Ulla, get car. Get car.

Ahem. I'm okay, now.

Boston Cream Pie, which may or may not be from Boston (I'm not
questioning this, I simply don't know) has always had, in my own
experience, a fairly thin layer of a sort of gooey, vaguely fondant-ish,
vaguely buttercream-ish chocolate stuff, and a filling of pastry cream
(as discussed earlier, this is generally a thick, starch-stabilized,
stirred custard), and there's a lot of it, as opposed to my
understanding of Victoria Sandwich, which has a noticable but not hugely
substantial layer of schtuff in between...

I'll see if I can drag out my crumbly old Boston Cooking School
Cookbook, which, IIRC, was written _before_ there was a Fannie Farmer...
I would bet money there's no such recipe in Julia Childs' American
Frugal Housewife...

Actually, both the US and the UK have a fairly astonishing number of
dishes that stretch the definition of the word "pie"... Boston Cream
Pie... Scooter and/or Moon Pies... Eskimo Pies... any of several
variants on the potato-crust pie... the tamale pie. I would say the BCP
is considered a pie in that the pastry cream filling is quite
substantial compared to the mass of its other ingredients.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98