[Sca-cooks] Re: Sca-cooks Digest, Vol 21, Issue 137
she not
atamagajobu at yahoo.com
Sun Feb 27 12:30:20 PST 2005
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Today's Topics:
1. Re: pease please and beans (Lonnie D. Harvel)
2. Re: Re: coffyns (Daniel Myers)
3. Re: Re: coffyns (Phil Troy / G. Tacitus Adamantius)
4. Re: bread puddings (Daniel Myers)
5. Re: rosewater (Jadwiga Zajaczkowa / Jenne Heise)
6. Re: pease porridge? (Terry Decker)
7. Re: pease please and beans (Terry Decker)
8. Re: pease porridge? (Terry Decker)
9. Re: Re: coffyns (Terry Decker)
10. Re: rosewater (Chris Stanifer)
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Message: 1
Date: Sat, 26 Feb 2005 21:27:26 -0500
From: "Lonnie D. Harvel"
Subject: Re: [Sca-cooks] pease please and beans
To: Cooks within the SCA
Message-ID: <4221300E.4000506 at ece.gatech.edu>
Content-Type: text/plain; charset=us-ascii; format=flowed
OK, so posting a table was not a bright idea...
You can find the table to date here:
http://users.ece.gatech.edu/~ldh/aoghann/peasandbeans.html
Input would be greatly appreciated.
Aoghann
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Message: 2
Date: Sat, 26 Feb 2005 21:46:15 -0500
From: Daniel Myers
Subject: Re: [Sca-cooks] Re: coffyns
To: Cooks within the SCA
Message-ID:
Content-Type: text/plain; charset=US-ASCII; format=flowed
On Feb 26, 2005, at 12:26 AM, Micheal wrote:
> Okay I agree with you right up to the baker and his pans or traps if
> you prefer. Instead of borrowing pans why not have yonder good wife
> take her mix in a covered bowl to the baker. After all most recipes
> talk about turning over the ingredients to the pastier and asking for
> the right kind of coffin or pastry for it. Tends to give the baker a
> lot of business even in a smallish town.
I remember reading that in London there were set fees (by law?) for
having one's chicken baked in a crust at the pastler - something like
2p.
Buy a freshly killed and cleaned chicken at the market, and take it to
the pastler who wraps it in dough and bakes it in the bread baker's
oven (giving the baker a cut of the fee).
I'll see if I can dig up the reference tomorrow.
- Doc
--
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
Cum Grano Salis
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
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Message: 3
Date: Sat, 26 Feb 2005 21:54:43 -0500
From: "Phil Troy / G. Tacitus Adamantius"
Subject: Re: [Sca-cooks] Re: coffyns
To: Cooks within the SCA
Message-ID:
Content-Type: text/plain; charset=us-ascii; format=flowed
Also sprach Daniel Myers:
>On Feb 26, 2005, at 12:26 AM, Micheal wrote:
>
>> Okay I agree with you right up to the baker and his pans or traps
>>if you prefer. Instead of borrowing pans why not have yonder good
>>wife take her mix in a covered bowl to the baker. After all most
>>recipes talk about turning over the ingredients to the pastier and
>>asking for the right kind of coffin or pastry for it. Tends to
>>give the baker a lot of business even in a smallish town.
>
>I remember reading that in London there were set fees (by law?) for
>having one's chicken baked in a crust at the pastler - something
>like 2p.
>
>Buy a freshly killed and cleaned chicken at the market, and take it
>to the pastler who wraps it in dough and bakes it in the bread
>baker's oven (giving the baker a cut of the fee).
>
>I'll see if I can dig up the reference tomorrow.
You might look in one of the Assizes of Bread...
Adamantius
--
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques
Rousseau, "Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
------------------------------
Message: 4
Date: Sat, 26 Feb 2005 22:42:16 -0500
From: Daniel Myers
Subject: Re: [Sca-cooks] bread puddings
To: Cooks within the SCA
Message-ID:
Content-Type: text/plain; charset=US-ASCII; format=flowed
On Feb 26, 2005, at 1:36 AM, Stefan li Rous wrote:
I
> wouldn't mind getting any non-period bread puddings that you
> particularly like.
Thanks! for all the period recipes, and here's one to play with..when a local restaurant was experimenting with bread puddings to add to her menu, I showed her the one I learned watching english housewives. she stuck with it since her customers liked it best. (with caramel or whiskey sauce to make it "decadent". It's very adaptable..remember all the amounts depend on how much stale bread you have and the size of your pan.)
homestyle Bread pudding
1/2-2 loaves of good home-made type bread or Italian, stale or dry. (can trim crusts)
enough butter or margarine to butter bread (usually less than 1 stick)
about 1 cup or more each of cinnamon sugar and raisins or currants;
optional; add 1/4 cup+ brown sugar with sugar, & 1 cup + walnuts, and/or chopped apples/pears, especially if you don't have raisins .
Enough milk to soak.( 2-8 cups+).
Slice bread 1/2-1 inch thick and butter the slices lightly. generously butter a cake pan and lay in a layer of bread, closely packed, butter side up. Squish them in or break up dry bread to fit. Sprinkle thickly with cinnamon sugar and generously with raisins, etc, repeat until pan is full. ( Leave raisins and such off top layer, and use less cinnamon, because they will burn and cinnamon tends to turn bitter on top.)
Slowly pour on milk, making sure to soak all of the top layer, until you can see milk at the sides of the pan. With very dry bread, you may have to wait and do it again. press down enough to push the top back into the milk and soak the bottom of the top layer. slosh milk around a little to move the dissolved sugar underneath through the bread. (add a little more sugar on the top if most of it washed off) Set it aside in a warm place: let it soak till thoroughly sodden and milk doesn't slosh. ( there should be no loose liquid left, but if there is too much milk you can bake it out). press again once or twice after 5-10 minutes if top isn't soaked. It may start to swell before you bake it- that's actually good.
Bake slow at 325 1-2 hours, till well puffed and browned. It should rise to almost twice the height of the pan. Once top is brown cover it LOOSELY with a sheet of foil, (If you cover it tight the steaming milk will make a nasty scum, but loose foil will keep the top moist and prevent it from burning or drying out completely.) Bake a little longer after it puffs all it's going to, (bake more if it was too wet to start with) remove and let cool. It will fall again, and the top will soften and reabsorb moisture from below. serve warm with thick cream. or sauce. Variations; soak a pinch of saffron in a little heated milk or water, add to milk before you pour it on. very nice with the raisins, apples and walnuts; use a little less cinnamon. you can also beat a couple eggs into the milk, and add vanilla, add a very little nutmeg and cloves with apples, etc.
vegan with soy milk and all-veg margarine- you do need "butter" to make the sugar stick to the layers and for salt and richness in the pudding.
Strata; a savory variation; replace cinnamon sugar and raisins with +- 1 cup chopped fresh herbs; some parsley and chives are ok, but you need plenty of basil, marjoram, oregano, rosemary, and savory (tarragon 's good ), 1 cup + of finely grated sharp Italian cheese- a mix of parmesan and fontina is good. the amount, again, depends on the size of the pan but you want just enough cheese for flavor, like the herbs, not an actual layer..a little salt and ground pepper on each layer, depending on cheese, A little saffron soaked in 1/4 cup hot broth & mixed with the milk so that it's a very good yellow is excellent in this one-best when you are using very good bread. It can be done in a loaf pan.
Pine nuts and mushrooms are good too, saute them with a little onion and garlic(optional): dried mushrooms, chopped and soaked are ok.
"all men are intrinsical rascals, and I am only sorry that not being a dog I can't bite them." Lord Byron
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