[Sca-cooks] Pretzels & bagels

[Stefan li Rous]

John Elys commented:
> The bagel recipe I've always used calls for potato water, and that
> has worked reasonably well, but obviously wouldn't have been done in
> medieval Europe....
Well a few tidbits from the bread-msg file in the FOOD-BREADS section 
of the Florilegium:
> Date: Sun, 9 Aug 1998 22:58:46 -0500
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: RE: SC - Views on British Food
<snip>
> The earliest known reference to beygls is found in the regulations of
> Cracow, Poland from 1610.  The bread itself may be much older, but the
> sources are sketchy.
>
> Bear

> Subject: RE: ANST - Medieval Locks
> Date: Thu, 2 Nov 2000 08:45:28 -600
> From: gunnora at realtime.net
> To: ansteorra at ansteorra.org (ansteorra)
>
> Bors asked:
> > UH- What about medieval bagels?
>
> Try the excellent recipe by Mistress Þóra Sharptooth, "Viking Barley 
> Bagels:
> Unleavened Barley Buns", located at:
> http://www.cs.vassar.edu/~capriest/vikbagels.html
>
> ::GUNNORA::

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 ****