[Sca-cooks] Breakfast Bread Muffin Pastry

[Christine Seelye-King]

I highly reccommend the hais balls.  They are wonderful - nuts for protein,
dates for sweetness, they hold indefinitely with no refrigeration, and make
wonderful breakfast and snack food with just a beverage.
Christianna

Favorites of ours include Digby's current cakes ("An Excellent Cake;
17th century) and khushkananaj (13th c. Islamic pastries with an
almond-sugar filling) and hais (date balls); recipes in our
Miscellany. All scone and muffin recipes I have seen involve baking
powder or baking soda, which were discovered well out of our period.
Of the things I mention above, the current cakes have yeast in them,
the khushkananaj is either sourdough raised or unleavened (the recipe
isn't clear) and the hais are not leavened. There is a very elaborate
cinnamon-dried fruit roll (To Make a Stuffed Tortillon) from a
late-period Spanish source which is a large enriched yeast bread with
filling; I don't know how well that keeps because we have never had
it last that long.

Elizabeth of Dendermonde/Betty Cook