[Sca-cooks] process approach to food history - custard

[Harris Mark.S-rsve60]

Jehanne de Huguenin commented:
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I've basically included only tarts (no stand-alone custards), and nothing 
that includes cheese or rice.  I've included the almond versions, as the 
fast-day substitutions are interesting.  
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Lol. Now you see some of my problems in sorting foods into particular files for the Florilegium and why I often ask questions about "what" something is or how you would classify it.

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(The Elizabethans innocently mix 
cream _and_ almonds instead of substituting, which I found rather 
amusing).  
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Which recipe are you using to say this? Recently we had a discussion on "almond cream" similar to almond milk but thicker. You can find some info on this in this file in the FOOD-SWEETS section of the Florilegium:
almond-cream-msg  (24K) 10/12/03    A sweet custard filling used in sotelties.
http://www.florilegium.org/files/FOOD-SWEETS/almond-cream-msg.html
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What about the Spanish sources? any contributions?
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We discussed "flans" here recently. I can't remember if any had crusts or not, but I think so. I've saved some of those messages for a flan-msg file but haven't created it yet. If you would like a copy of those, just let me know by email.

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I'll stick the whole thing up on my website once I've edited it and what 
have you.
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I'd be interested in getting a copy of this for the Florilegium, if you are willing. I have several other articles of yours there.

Stefan