[Sca-cooks] 18th Century Oven

[johnna holloway]

I'd second this. The progression of foods through
the falling heat would be good. How long does it
take for the bread, the pies, and if you have it
overnight then the smaller cakes and such that are
left in the oven overnight as it cools off. Also
glaze a pie or two and see what kind of crust you
get with the sugar/rosewater "to make like ice"
recipes that I posted last fall. Record times and
how much wood it takes. Tom Jaine's Building a Wood
Fired Oven gives some details on use.

Johnna Holloway  Johnnae llyn Lewis

Philip & Susan Troy wrote:
>
> Also sprach deborah minyard:
> >There's a chance we will have use of a Revolutionary was era living history
> >park including the cook fire and ovens.  Any suggestions on classes?
> >Maddalena
>
> I think the ideal would involve one of the early printed cookbooks
> (Markham's The English Hus-wife comes to mind) which speaks of the
> order of different baked items, ranging from, say, various breads at
> high heat, pies at lesser-medium heat, on through marchpanes and
> various white biskets at very low heat, baked in order as the oven
> cools.
>
> Adamantius