[Sca-cooks] Make Fayre Paste (was: Medieval History Magazine...)

[Nancy Kiel]

So I'm an idiot, of course the coffin pastries CAN be baked empty-- those 
four-and-twenty blackbirds won't be singing if the crust isn't pre-baked.  I 
was wondering why one would pre-bake the crust and then bake it again with 
the filling; no doubt it depends on the filling (you would think that by now 
  I would know that no one did everything exactly the same way all the 
time).



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.





>From: david friedman <ddfr at daviddfriedman.com>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] Make Fayre Paste (was: Medieval History Magazine...)
>Date: Mon, 23 Feb 2004 16:49:18 -0800
>
>Edouard Halidai  (Daniel Myers) wrote:
>
>>Below are the relevant recipes from Two Fifteenth-Century Cookery Books.  
>>In them I can find references to pre-baking the coffin, to coloring it 
>>with saffron and egg yolks, and to putting a top crust on it, but I do not 
>>see any notes about the thickness of the coffin walls, whether they were 
>>edible, or the ingredients or methods used for making them.
>>

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