[Sca-cooks] tart crust question

[Finne Boonen]

thx Huette, found them this time :), don't know how I missed them.

btw, the translation is indeed correct :)

Finne

On Tue, 13 Jul 2004 17:12:59 -0700 (PDT), Huette von Ahrens
<ahrenshav at yahoo.com> wrote:
> I am afraid you didn't look at that website very
> carefully, because the recipe for the pie crust
> in question is on the website and I have copied
> it and sent it in my previous message.
> 
> Huette
> 
> 
> 
> --- Finne Boonen <hennar at gmail.com> wrote:
> > unfortunately I only have acces to (limited)
> > internet versions of this
> > book, if you understand dutch it's available at
> > http://www.kookhistorie.com/index.htm (the
> > recipes are also translated
> > to english). If you have the dutch text I can
> > translate it for you :).
> > But anyways, the only recipe from 'De
> > Verstandige Kock' for piecrust
> > that's available online is one for an almond
> > taert, and there both
> > complete eggs and egg yolks are used, it is
> > also translate that way.
> >
> >
> http://www.kookhistorie.com/VKrecepten/recipes_pgr.htm#To%20make%20an%20Almond-Taert
> >  for the english version of the almond tart
> > (the dutch version is a bit more elaborate, if
> > anybody is interested
> > I'll translate it (or try to))
> >
> > There's also a chicken pastry: 'Om een soet
> > kieckenpastey te maken'
> > from the same book wich uses yolks for the
> > crust
> >
> > hope this actually helps :)
> >
> > Finne
> >
> > On Tue, 13 Jul 2004 16:18:03 -0500, Christina L
> > Biles
> > <bilescl at okstate.edu> wrote:
> > > I'm looking at The Sensible Cook, which
> > contains a translation of a 1683
> > > Dutch cookbook De Verstandige Kock.   Does
> > anyone have the original Dutch?
> > >  Specifically, I am in search of a specific
> > recipe.   Rose translates it
> > > thus:
> > >
> > > To Make Dough for Taerten
> > >
> > > Take Wheat-flour, Butter, Rosewater, Sugar,
> > and a few eggs each as
> > > appropriate.
> > >
> > > I am wondering if it is eggs or egg yolks.  I
> > have several recipes for pie
> > > crusts, both modern and sixteenth century,
> > which call for egg yolks, but
> > > none for eggs.
> > >
> > > Rose, Peter G. (1989). The sensible cook :
> > Dutch foodways in the Old and
> > > the New World. Syracuse, N.Y. : Syracuse
> > University Press, ; ISBN:
> > > 0815602413
> > >
> > > -Magdalena
> > >
> > >
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> > >
> >
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> 
> 
> =====
> Blessed are they who can laugh at themselves for they
> shall never cease to be amused.
> 
> 
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