[Sca-cooks] Redaction Challenge - tardpolane

[Stefan li Rous]

MD/Marged gave us her redaction and the original recipe for:
> <TARDPOLENE [custard tarts with fruit]. Here is another dish, which is
> called tardpolene. Take and combine flour and sugar, and mix into pastry
> with almond milk; make cases of this pastry two fingers in height; then
> take pears, dates, almonds, figs, and raisins, and put in liquid and
> spices and grind together; add egg yolk and a piece of good, soft
> cheese, not too old, and plenty of whole eggs; then put them [the pastry
> cases filled with the above mixture] to cook; brush the tops with egg
> yolk, then serve.>

Thank you for giving us your redaction and comments on this.

A while ago, I mentioned my preferance on feast menus that a
description of the food item be given, rather than just the original
name if it wasn't obvious to the usual feast goer. I wanted to point
out this one as an excellant example of this. I'm not sure if
Marged added the "[custard tarts with fruit]" comment or not. But
without it, or the recipe and sometimes even with the recipe, I'd
have no idea what a "Tardpolene" is/was.

Sometimes the modern words may not be an exact definition of what
the recipe calls for, but they are better than just the original
name.

--
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 ****