[Sca-cooks] Medieval History Magazine (wasmeatpastiesand theirlongevity)
Nancy Kiel
nancy_kiel at hotmail.com
Mon Feb 23 10:57:14 PST 2004
I know it was done in the 18th century, since I've done it, but that doesn't
mean it WAS done in SCA period, and I haven't researched into period
methods.
Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.
>
>Are there any other sources or recipes mentioned to document their
>methods? I am concerned that the "hot liquid fat poured into flour" way
>of making a crust is a (relatively) modern one that arose from a faulty
>source or assumption and is unintentionally being promoted as period
>without supporting evidence (e.g. probably period because it's very rustic
>looking - thick and inedible).
>
>
>--
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
> Edouard Halidai (Daniel Myers)
> http://www.medievalcookery.com/
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
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