[Sca-cooks] flaming desserts
Stefan li Rous
StefanliRous at austin.rr.com
Mon Nov 22 00:05:52 PST 2004
Bear commented:
> Flaming dsserts were a big thing in the 1880's. I haven't found
> earlier
> references. High proof alcohol became widely available in the 16th
> Century,
> so the practice might be Elizabethean. If I needed to speculate, it
> sounds
> like something that the House of Haover might have done (18th Century
> at
> the earliest would be my bet).
In this file in the Florilegium, I believe Constance mentions some
flaming food in the castle soteltie in the "Forme of Curye".
Chastlete-art (18K) 4/ 4/02 "Chastlete, a Pastry Castle" by Lady
Constance de LaRose.
http://www.florilegium.org/files/FOOD-SWEETS/Chastlete-art.html
> The remainder of the recipe concerns the various fillings for the
> castle courtyard and the towers. If we read the recipe straight, it
> would appear to call for 3 courtyards and about 15
> towers. Furthermore, some of the dishes call for being served cold
> while others are to be served hot and still others are to be served
> flaming (broun & ew ardaunt). By consulting the alternative wording
> again, we find that the recipe is suggesting at least four different
> groupings of food which might be served in the pastry castle, with a
> few extra tower suggestions thrown in.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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