[Sca-cooks] 18th Century Oven

[Philip & Susan Troy]

Also sprach 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.

Elinor Fettiplace also gives sort of backhanded hints about the order
in which common foods were baked. Not all at once, but many of her
recipes speak of putting in Food X after you take Food Y out, and so
forth. Taken all together, you can get a pretty good sequential list.

Adamantius