[Sca-cooks] Speaking of beets...

[Micheal]

----- Original Message ----- 
From: "Stephanie Ross" <hlaislinn at earthlink.net>
To: "SCA-Cooks" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, September 06, 2006 11:17 PM
Subject: [Sca-cooks] Speaking of beets...


>I was thinking of beets and Lombardy tarts today in the shower. I have made
> Lombardy tarts with beet roots and thought they were great! However, I
> can't recall another beet tart/pie recipe that specifies it is made with
> beet roots, even in Russian cuisine. I know that there are a couple
> different cultures and timeperiods where they made what was basically
> quiche with herbs/greens in it. Are there any other beet tarts recipes 
> made
> with beet roots other than Lombardy tarts? Also, I have another question.
> Were there certain shapes for making cofyns/coffins, and did the shapes
> change over the centuries? I can't imagine anything more wasteful of space
> in an oven than a round pie tin. Weren't coffins square for the most part?
> What could you use to imitate a coffin pan? I think an 8 X 8 pan would be
> too deep, but I'm really not sure.
>
> ~Aislinn~
> Et si omnes ego non.
>
> "The care of human life and happiness and not their destruction is the
> first and only legitimate object of good government." --Thomas Jefferson 
> to
> Maryland Republicans, 1809.
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org