[Sca-cooks] Digby's Small Cakes

[Elaine Koogler]

You need to get in touch with Master Tirloch from Atlantia...he has one 
of the best recipes for these of anyone I've ever run into. If he's no 
longer part of this list...are you out there, Tirloch??....you can reach 
him at tirloch at ravenstreet.org.

Kiri

AEllin Olafs dotter wrote:

> I need to bring something snacky/desserty to an event with a Late 
> Elizabethan theme, and looked at these. (OK, they're slightly later - 
> they'll deal...) I looked up the recipe in the Florithingy (thanks, 
> Stefan) and glanced through the several redactions there. And noticed 
> something that intrigued me.
>
> In the original, you mix your ingredients, and then > When you have 
> wrought your paste well, you must put it in a cloth, and set it in a 
> dish before the fire, till it be through warm
>
> and then go on to form your cakes. All the redactions seem to blithely 
> skip over this step. (I was skimming - it's possible I missed one.) 
> Anyone know why, other than the fact that it makes no sense to our 
> modern bakers eye, well trained to chill dough? has anyone tried it, 
> and found a problem? Has anyone tried it, period? Does it get soggy, 
> or does this make it possible to make the cakes thin, as directed? Or 
> both?
>
> It's in the high 80s, here, I'm not going to need any fire to warm my 
> paste... which makes this rather attractive for summer baking... *G*
>
> AEllin
>
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-- 
Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
					-- C.E. Lawrence