[Sca-cooks] question about breads

[Terry Decker]

There is a recipe for crostada (sic?) in the Neapolitan cookbook.  Buttered 
toast sprinkled with sugar and cinnamon topped with cheese and reheated to 
melt the cheese and meld the flavors.  I served a version at the last feast 
I did, so the text and translation is probably in the Florilegium.

Bear

> I know that I grew up with something we called "cinnamon toast", which was 
> white bread toasted
> and, while still hot, spread with butter and then had cinnamon and white 
> sugar strewn on it.
>
> Many years ago, I was talking with another Laurel here in Caid.  She is 
> Hispanic and had found
> a reproduction of a period Spanish cookbook somewhere.  I don't remember 
> which one.  She told
> an amusing story of picking a recipe to translate, struggling with the 
> differences between
> modern and Renaissance Spanish, and, after spending several hours on this 
> one recipe, discovered
> that the recipe was for cinnamon toast.  I wish I could ask her which 
> cookbook she translated,
> but she has dropped out of the SCA and I don't have any contact 
> information for her.
>
> My point is that, in Spain, cinnamon toast was pre-1600.  It would not be 
> unthinkable that
> other cultures had cinnamon toast also.
>
> I cannot remember.  Did you post the recipe for flavored butter from the 
> Wolfenbüttel MS on this
> list?
>
> Huette