[Sca-cooks] Medieval History Magazine (was meat pastiesand theirlongevity)
Sherri
Sherri at schuylerhouse.com
Mon Feb 23 07:48:24 PST 2004
The Pyes of Parys article was quite fascinating. What I found
interesting was when he made his coffyns he made them in 3 separate
parts; a bottom part, the side part and then the top. He pre-baked them
and then filled them and did a flour- water mixture to seal them. What
I am curious about is the need for the sides to be separate. I have not
seen any documentation for this and was curious to find out if this was
indeed period.
Caillin
-----Original Message-----
From: Robin Carroll-Mann [mailto:rcmann4 at earthlink.net]
Sent: Sunday, February 22, 2004 7:21 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Medieval History Magazine (was meat pastiesand
theirlongevity)
On 22 Feb 2004, at 20:00, vicki shaw wrote:
> I only jsut subscribed and they sent me Jan and Feb so I have not seen
> the March Issue yet. But there does seem to be some food article in
> each issue. The Jan issue has recipe for apple/pear fritters,,,
>
> Angharad ferch Iorwerth; MKA Vicki Shaw
Who wrote the food columns? Is it the same person each time?
Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net _______________________________________________
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