[Sca-cooks] A Cinnamon Tart

[grizly at mindspring.com]

1st, wade right on in and ask about Cuskeynoles right way.

2nd, the issue of blanched vs. unblanched can be approached from probaboly several venues.  The first has already been suggested - look at other recipes in the cookbook to see what they say; if there are recipes specifying blanching and this one does not, then there is a consideration.  Then look at contemporary works to see how almonds are used in similar preparations.

3rd (and a favorite of several people here) Bake the thing both ways and see which makes more sense.  If the product is superior in terms of practicality and final qualities using blanched (and therefore twice cooked) almonds, then that may be the way to go . . . try unblanched, shelled almonds, try Bohemian twice baked almonds if there is a reason to suggest that they might have been used (silliness for effect.  then tell them why you chose the one you did.

Either way, as long as you have a reasoned, rational answer for the question posed, that will be a good response to the question and good feeling.

niccolo difrancesco
(4th would be to look at alternative translations, if available to see if there was a translation drift)


sca-cooks at ansteorra.org wrote:
Unfortunately, I joined this group to ask a specific question, and I cannot
exercise such discretion. Please forgive me if I commit a faux pas and
please let me know where I might be in error.

OK, on to the question. I prepared the below item and entered it into our
local A&S competition (at that point I had not found the German, I had only
the English translation by Valoise Armstrong). One of the questions that was
brought out by the judges was regarding the almonds.

The way I read the receipt it did not specify that the almonds be blanched -
it just says ground. So I ground unblanched, skin on almonds and it provided
a lovely flavor. The judges questioned weather or not the blanching would be
a matter of course. I am not certain how to figure out the answer to this
question - would the almonds have been blanched or not?

I would appreciate any insight that the good gentles on this list could
provide.

I am also curious to know how extensively the Weslerin text has been cooked
from. I just recently "discovered" it and have enjoyed everything that I
have tried out of it.

Great Thanks and Glad Tidings,
Serena da Riva

Cinnamon Tart
The Cookbook of Sabina Welserin (German)


Nim ain halb pfúnd mandel, mer oder minder, gestosen, darnach man sý will
grosß machen, nim púterschmaltz, siben air, das weisß darúon, solchs
dúrchainandergemischt, nachmals ain lot rerlen darúnder, doch der merer tail
daraúfgestret vnnd die torten mit rossenwasser besprengt, aúch soll man
darzú nemen vngeferlich ain 1/2 pfúnd zúcker, daranthon/jst aúch gút/
nemlich ain eitterlin vom kalb gesotten vnnd klaingehackt.



Take a half pound of ground almonds, more or less, according to how large a
tart one will make. Take butter and the whites from seven eggs. Mix
everything together, afterwards put a half ounce of cinnamon into it, the
largest part, however, sprinkled on top, and sprinkle the tart with rose
water. Also take about a half pound of sugar and put it in. The white fat
from a leg of veal, cooked and finely chopped, is also especially good.


PS: please let me know if I need to provide my redaction of the tart.




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