[SCA-cooks] wine cakes

[Jeanne Papanastasiou]

Apicius.  It's more of a scone than a cake as we know it today.  Came out
VERY well, but DRY!  I can post menu and recipe to any who want.  Just email
me privately.

Soffya Appollonia Tudja
http://www.aeonline.biz/Links.htm
Argent, a patriarchal cross between three crescent gules on a chief sable
three fleur-de-lys Or

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Stefan li Rous
Sent: Friday, March 28, 2003 11:25 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] wine cakes


Soffya Appollonia Tudja commented:
> I will be out of the house this weekend.  I am cooking 6 gallons of Roman
> chicken soup, 2 gallons of wine sauce, 8 pounds of parsnips, 6 gallons of
> Fish in wine sauce for the Roman 1/2 of our feast, I'm also making, okay
> attempting to bake 300 wine cakes for the dessert.

So, what is the original source and perhaps your redaction for these wine
cakes? Are these a "dessert" item?


Stefan

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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