[Sca-cooks] Seeking Period pie Crust

Volker Bach carlton_bach at yahoo.de
Wed Jun 28 11:29:29 PDT 2006


Am Mittwoch, 28. Juni 2006 20:15 schrieb wildecelery at aol.com:
> I am making sambocade (cheesecake with rosewater and elderflower) as part
> of a Royalty presentation for Pennsic.  I plan to make them tart/muffin tin
> sized.  Does anyone have a period (yet edible...not coffyn style) crust
> recipe?  Last time I made them, I used a standard 3-2-1 dough, but I would
> like to use something more period, if there's a simple one out there ( I
> need somethign that will survive the travle from Northern VT to Pennsic).

This might help


Ain pastetentaig zú machen zú allen auffgesetzten pasteten
Nempt ain mell, das pest, so jr bekomen múgen, vngefarlich
2 gút gaúffen oder darnach jr die grosß oder klain haben
welt, thiets auff den disch vnnd riert 2 air mit ainem messer
daran vnnd saltzt ain wenig, macht jn ainem pfenndlin ain
wasser vnnd wie 2 gúte air grosß schmaltz, last es als anainander
ergan vnnd sieden/ darnach schit es an das obgemelt
mell ob dem disch vnnd mach ain starcken taig vnnd
arbait jn woll, wie dich gút dúnckt, wan es jm somer jst,
músß man an des wasser stat ain fleschbrie nemen vnnd an
des schmaltz stat ain abscheffet von der súpen nemen, wan
der taig gearbait jst, so machent jn zú ainer rúnden kúgel
vnnd thenet jn fein mit den fingern vornen aus oder mit ainem 
walgelholtz/ das jn der mit ain hechin beleib, darnach
lands erstaren an der keltin,

To make a pastry dough for all shaped pies
Take flour, the best that you can get, about two handfuls, depending on how
large or small you would have the pie. Put it on the table and with a knife 
stir
in two eggs and a little salt. Put water in a small pan and a piece of fat the
size of two good eggs, let it all dissolve together and boil. Afterwards pour 
it
on the flour on the table and make a strong dough and work it well, however 
you
feel is right. If it is summer, one must take meat broth instead of water and 
in
the place of the fat the skimmings from the broth. When the dough is kneaded,
then make of it a round ball and draw it out well on the sides with the 
fingers
or with a rolling pin, so that in the middle a raised area remains, then let 
it
chill in the cold.
(Kochbuch der Sabina Welserin, translation by Valoise Armstrong)


This one also works for sweet pies


Czu machen ein krapffen teig. Item seud honig in wein alß vil du wilt und
nym auch ein weitte schussel und zwir den wein mit weissem melbe als ein
muslein. Schlach ein ayer tottern der rot sey in ein ander schussel und
auch ein wenig saffran das treib gar wol mit dem gemachten honig wein und
tu es in den gezwerten teig temperir es auch wol. Und wurff ye ein
steublein melbs dar zu in die schusseln als lang biß du ein litigen teig
gemachst. Den so bereit ein sauber tuch auf und zeug den teig darauf mit
einem welgerholtz zu massen duen. Un schneid den form groß od klein allß du
die krapffen haben wilt nach yeder ful da richt dich nach. Od was teig man
mit hefel od bier od hopf wasser macht dy muß man lassen auf gen und
darnach aber ein knetten mit loem wasser od mit einem gesotten honig wein
da wiß dich nach zu richten.
(Küchenmaisterey, 1490)

To make dough for Krapfen. Boil honey in wine, as much as you need, take a
wide bowl and stir the wine with white flour until it is the consistency of
porridge. Break an egg yolk that is red with saffron into another bowl and
stir it with the honey wine. Add that to the other bowl and mix it well. 
Add flour, little by little, until you geta stiff (?) dough. Turn that out
on a clean cloth and roll it out to the proper thickness. Cut out the
shapes you want the Krapfen in, large or small, depending on the filling
you want to use. But the doughs that are made with yeast or beer or hop
water need to rise first and then be kneaded with lukewarm water or honey
wine. Heed this advice.

Now, this is not very clear, but it shows the major components of one dough
while pointing at a number of other possibilities. My reading of this would
be:

1/2 cup white wine
3-4 tblsp honey
2 eggs
2-3 cups flour
saffron

Heat the wine and dissolve the honey in it. Beat the eggs with a pinch of
saffron. In a large mixing bowl, combine honey-wine, egg, and flour until a
stiff dough results. Cool and rest, then roll out to use. This dough does not 
have any leavening agents in it (unless unboiled wine is added, which might 
introduce a miminal quantity of yeast), but it deep-fries well and the honey 
flavour harmonises with sweet fillings.


Giano


		
___________________________________________________________ 
Telefonate ohne weitere Kosten vom PC zum PC: http://messenger.yahoo.de



More information about the Sca-cooks mailing list