[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?

Another quick note - I found these recipes in "A Book of Cookrye",  by 
A. W., London, 1591.
[ http://jducoeur.org/Cookbook/Cookrye.html ]

To make a Tarte of Prunes.  Take Prunes and wash them, then boile them 
with faire water, cut in halfe a penny loaf of white bread, and take 
them out and straine them with Claret wine, season it with sinamon, 
Ginger and Sugar, and a little Rosewater, make the paste as fine as you 
can, and dry it, and fill it, and let it drie in the oven, take it out 
and cast on it Biskets and Carawaies.

To make a Tart of Cream.  Take Creame and Egs and stir them, togither, 
and put them into a strainer till the whay be come out, then strain it 
that it may be thick, season it with Ginger, Sugar, and a little 
Saffron, and then make your paste with flower, and dry your paste in 
the Oven, and then fill it, and set it into the Oven to dry, and then 
take it out, and cast Sugar on it, and so serve it forth.

- Doc


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