[Sca-cooks] New gadget

[Olwen the Odd]

The only thing I wonder about is the size.  It's a fairly large mold for a
cookie.  It seems I would have trouble eating that much sweet myself, but I
am not much of a cookie eater anyway.  Like I said, I shall give it a try.
I would like a copy of the Scappi recipe to see if that would somehow work.
If so, I might make some for the dessert board for Atlantian 12th night.
Olwen

>Stefan li Rous <stefan at texas.net> wrote:
>
> >Do we have any evidence that these cookies might be
> >period? There is nothing about them that stands out saying that they
> >aren't period or couldn't be. However, I'd prefer to have better
> >evidence than just my supposition.
> >
>
>I really have no idea.  The ingredients are all period, and as far as
>preparation, there are several (European, at least) recipes of dough filled
>with fruit, right?  It's even possible that those molds were being made
>before 1600.  Actually, there's one thing I didn't say about the cookies
>earlier - the molds are used pretty much only when you make them for Easter
>or special occasions.  The rest of the year, you can buy mamoul in sheets,
>kind of like we find browines or lemon bars...I think the dough is
>semolina-based, not flour-based, and the filling is spread between two
>layers of it; you cut it up in little squares and eat it.  (I'm not as
>certain about the preparation method for this one since we've never made it
>at home.)  But it may be that mamoul was made in sheets since long ago and
>the molds are a fairly modern invention?
>One thing that made me suspect that a version of mamoul is period was a
>dessert that I made out of Bartolomeo Scappi's cookbook.  It's called
>"tortiglione ripieno" (stuffed pie), and it's an unsweetened dough flavored
>with rosewater, and filled with a mixture of dates & other dried fruits
>cooked in wine and spices.  The first time I tried it, the taste reminded
>me a lot of mamoul; and didn't Scappi have some exposure to Middle Eastern
>cooking?  That may have inspired some elements of this recipe, but that's a
>wild and mostly unfounded guess ;-)
>I'll ask my parents if they know how long mamoul has been made...they're
>more likely to know than I am.  Next time I'm at their house I'll also look
>through some of our Middle Eastern cookbooks and see if there are any notes
>on the history this cookie.
>
>Vittoria
>
>
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