[Sca-cooks] question about breads

[Volker Bach]

Am Samstag, 4. Juni 2005 22:26 schrieb Huette von Ahrens:

> 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?

I think I did, but here it is again, anyway.

Men schal nemen garophesneghele unde musschaten, cardemomen,
peper, ingever, alle lickwol gheweghen, unde make daraff botteren
edder kese

You shall take cloves, nutmeg, cardamom, pepper and ginger, in equal
weight, and make butter or cheese of it (or: add butter or cheese)
(Wolfenbüttel MS, c. 1500, northern Germany)

A redaction is unnecessary. I find the mixture very pleasant in butter,
less so in cream cheese. A generous pinch of salt improves it, but as
period butter was often salted for preservation that probably just comes
closer to the original flavour. A generous teaspoonful, with a little less
salt, is enough for a stick of butter.

The recipe’s intent in mentioning ‘cheese’ might be to have the spice blend
used during cheesemaking, which could give a very nice aroma indeed. I have
never been able to try this myself, though. Any feedback on the matter from
a cheesemaker will be much appreciated.


	

	
		
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