[Sca-cooks] Pie Crust

[Susan Fox-Davis]

Serena quotes from Frau Welserin::

> 70 A tart with plums, which can be dried or fresh
> Let them cook beforehand in wine and strain them and take eggs, cinnamon and
> sugar. Bake the dough for the tart. That is made like so: take two eggs and
> beat them. Afterwards stir flour therein until it becomes a thick dough.
> Pour it on the table and work it well, until it is ready. After that take
> somewhat more than half the dough and roll it into a flat cake as wide as
> you would have your tart. Afterwards pour the plums on it and roll out after
> that the other crust and cut it up, however you would like it, and put it on
> top over the tart and press it together well and let it bake. So one makes
> the dough for a tart.

Am I reading this right?  Did we just document Pop-Tarts?  <grin!>

The Pie Snit sounds like a hoot.  Just the thing for a culinary maniac and
trivial mind such as myself.  I can't make it to Wisconsin but I would have
loved to come to this.  I lost on Jeopardy, but I won some of Ben Stein's
Money... Can we snitch this idea for a future event down here?  I've done
"Heraldic Jeopardy," which may mutate into "The Weakest Cornet" this summer, but
this is yet another spin on the "general SCA knowlege" competition that I'd love
to try out on the unsuspecting public.

Hap-pie times,
Selene in Caid