[Sca-cooks] Pie Shapers: Was Speaking of Beets

[Johnna Holloway]

Robert May whose work wasn't published until he was very very old
actually grew up and served in a late Elizabethan household when he was 
young.
His cookery especially reflects what had been served in the grand households
of the late 16th century. His dates are 1585 or 1588-c1665.
Printed cookbooks in England were never that groundbreaking in that first
two or three centuries after Caxton. There is a lag in cookery between what
was being practiced and when it all appears in print. It can be a 
generation.
It can even be longer. Laura Mason noted that some of the first recipes for
certain sorts of made confections appear in Jarrin. And when is Jarrin?
His Italian Confection appears in the 1820's for the first time.
We know that the confections were made and sold much earlier. The recipes
were just not printed.

Johnnae



otsisto wrote:
> I have been told many o' times that 1601 onward is out of our period.
> Interestingly enough majority of them research the Middle Ages and a few of
> them think that SCA should have the end date at 1500 (if not earlier).
> So yeah, 17th century is what I was meaning a somewhat OP. The pies above
> the chewitts are from 1600s molds. As to which end of the 1600s, it does
> say.
> Also, some of the drawing will change when you run the mouse over it. Like
> the fish mold drawing above the chewitt mold drawing.
> De/Lyse
> Changing name, should end up being Delis but if some bizarre reason I missed
> something in the docs. the back up is Fiordelisia. either way (De)
>
>   
> See also the marvelous cutwork custard pies at 
> http://www.historicfood.com/Setcustards.htm
> As regards coffyns-- Ivan Day has pictures of raised pies
> along with a description of various recipes.
> http://www.historicfood.com/Pie%20recipe.htm
> http://www.historicfood.com/Pie%20recipe2.htm
>
> Johnnae