[Sca-cooks] Pastry cases - baking blind?

[Daniel Myers]

On Apr 14, 2004, at 4:04 PM, Jessica Tiffin wrote:

> hello, the list.
>
> Help!  I think I may be hallucinating... Am I imagining it, or is 
> there somewhere in the medieval corpus (I know not where, she says 
> despairingly), a recipe for a tart of some sort which specifies 
> filling the shell with flour before pre-baking it?  I seem to vaguely 
> remember some such recipe, but can't find the damned thing in any of 
> my books, and I'm starting to twitch at the sight of the word 
> "coffin".  Does anyone remember anything of the sort?


Not sure if this is a help to you, but it's what I happen to have 
nearby.

There is a recipe in "Liber cure cocorum" (England, c. 1430) for 
preserving flour by sealing it in a crust:
"For lyoure best. Take drye floure, in cofyne hit close, And bake hit 
hard, as I suppose. Þou may hit kepe alle þys fyve 3ere, Þere-with alye 
mony metes sere."

I've also seen a reference to pre-baking a crust, but I don't recall it 
having been filled with flour first.  I'll see if I can dig it up this 
evening.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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