[Sca-cooks] Period-appropriate cookies and cookie-likesubstances....

[Denise Wolff]

The original recipe is from Sir Kenelme Digbie's The Closet Opened
printed in 1669 by Digbie's nephew and including his uncle's store of 
recipes used at the court of James I.

Excellent Small Cakes

Take three pound of very find flower well dryed by the fire, and put to it a 
pound and a half of loaf Sugar sifted in a very fine sieve and dryed; Three 
pounds of Currants well washed and dryed in a cloth and set by the fire; 
When you flower is well mixed with the Sugar and Currants, you must put in 
it a pound and a half of unmelted butter, ten spoonfuls of Cream, with the 
yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please, 
three spoonfuls of Sack. When you have
wrought your paste well, you must put it in a cloth, and set it in a dish 
before the fire, til it be through warm. Then make then up in little cakes, 
and prick them full of holes; you muct bake them in a wuick oven unclosed. 
Afterwards Ice them over with Sugar. The Cakes should be about the bigness 
of a hand-breadth and thin: of the cise of the Sugar Cakes sold at Barnet.

**I love this recipe. I use it often. I bring it to bake sales mundanely 
too.
Andrea MacIntyre





"Cookery is not chemistry. It is an art. It requires instinct and taste 
rather than exact measurements. ~ Marcel Boulestin "

“Non cooks think it's silly to invest two hours' work in two minutes' 
enjoyment; but if cooking is evanescent, well, so is the ballet.”
Julia Child(1912-2004)

http://homepage.mac.com/rickwolff/andrea/



>From: Sue Clemenger <mooncat at in-tch.com>
>Reply-To: mooncat at in-tch.com, Cooks within the SCA 
><sca-cooks at ansteorra.org>
>To: "SCA Cooks' List" <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] Period-appropriate cookies and 
>cookie-likesubstances....
>Date: Sun, 22 May 2005 10:45:24 -0600
>
>I have a request for the list, if y'all don't mind.  The household of which 
>I am but a humble part has accepted the duty and privilege of providing the 
>repast for the Queen's Tea to be held at Uprising in June.  (Uprising, 
>while definitely a local event belonging to the particular barony that 
>hosts it, is also Artemisia's single largest annual event. Traditionally, 
>on Saturday there is a Queen's Tea and Artisans' Exhibition....)  One of 
>the heads of our household has requested that I bring "cookies," (with us 
>both understanding that this includes anything remotely similar to such 
>things as are modernly called "cookies," including, but not limited to, 
>small cakes, wafres, etc.).
>So...cookies I'll bring.  They need to be from a period source, and they 
>need to be transportable (I live 5 hours away from the group hosting the 
>event).  I'd originally thought of, maybe, Shrewsbury cakes, but those have 
>been done in the past, and I also thought of maybe making something lovely 
>like wafres and snow or angels' food (making the wafres in advance and the 
>snow or angels' food on site), but I'm afraid the wafres wouldn't stand the 
>journey very well.  I could always do shortbread (easy, familiar, travels 
>well), but my recipes are perioid, and I'd like to stick with documentable 
>dishes....
>So....I'm asking for ideas and suggestions. I'm mostly familiar with the 
>English cookbooks, but would certainly love to branch out into other 
>cuisines (German, Spanish, Arab, Italian) if I could!
>Thanks in advance from Maire, who now returns you to your 
>regularly-scheduled Sunday mornings....
>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks

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