[Sca-cooks] Ember Day Tart
Stefan li Rous
stefan at texas.net
Mon Mar 4 22:59:13 PST 2002
Anne asked:
> OK, this dish turned up on the frequently done list, which emboldens me
> to repeat my question.
Yes, I remember the question. However, I figured someone more
knowledgable would answer.
>
> A couple of us are playing with this recipe. We're looking at the
> version with "grene cheese" in it, and looking for ideas. We are
> assuming this means an unripened cheese. What do people think the
> original author of the recipe might have been able to obtain, and so
> might have used? And what would be the closest thing we can get?
I don't think it says what cheese would be the best for this recipe,
however, this file in the FOOD section of the Florilegium does have
a number of comments and lists of what cheeses today were available
in medieval times. Basically you are looking for a fresh, non-aged
cheese, and I think, one that has been pressed to remove the whey.
cheese-msg (137K) 2/27/02 Medieval cheese. Recipes.
--
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 ****
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